Boil the potatoes

• Place the baby potatoes in a stockpot and cover with cold water.
• Bring to a boil and cook until tender, about 25–30 minutes.
• Drain and let cool slightly, then cut into bite-sized pieces.

Prepare the vegetables

• Slice the fresh onions.
• Chop the green pepper and the onion.
• Chop the dill.

Make the yogurt dressing

• In a mixing bowl, combine the Greek yogurt, grated garlic, olive oil, red vinegar and dried oregano.
• Season with salt and pepper and whisk until smooth.

Assemble the salad

• Add the warm potatoes to the dressing and toss to coat.
• Fold in the fresh onions, green pepper, onion and dill.
• Adjust salt and pepper and serve.