First boil the eggs. Place the eggs into a medium saucepan and cover completely with water. Place the saucepan on a medium heat for 10 minutes. Drain the hot water then fill the pot with cold water and allow to cool completely. If it is taking too long, place them in the fridge for 10 minutes.
Cut the Love Potatoes into quarters and add to a large bowl. Peel the boiled eggs and cut into quarters then add to the potatoes. Finally add the spring onions and chives before making the dressing.
To make the dressing combine the Greek yoghurt, mayonnaise, Dijon mustard and milk in a small bowl. Pour over the Potato mixture and mix until completely covered.
Eat now, or store the salad in an airtight container in the fridge for up 3 days!