Put the potatoes in a pot and add cold water until they are covered, and boil for 40-50 minutes or until they are cooked. To make sure they are cooked, push the tip of a knife into them and if it goes in easily and unobstructed, they are ready. Meanwhile, boil the eggs (if we don’t have any leftovers from Easter). Put them in a pot, add water from the tap, and when the water boils reduce the heat on medium and cook for 6 minutes. 
Peel the potatoes, cut them in the middle and then in cubes. Peel the eggs and cut in four. 
In a salad bowl add the lettuce, parsley, onions, cucumbers, potatoes and eggs,
For the yoghurt sauce: Add all the ingredients in a bowl and mix well. Pour the sauce over the salad and serve.