How to cook
Boil the eggs and peel them. Boil the potatoes and peel. Grate all of the ingredients in separate bowls. Add a pinch of salt to the potatoes and stir. Mix the mayo with the yoghurt. Arrange the ingredients in a transparent bowl in layers as follows: a layer of potatoes, layer of carrots, layer of feta cheese.
Put plastic wrap on and lightly press down on the salad. Remove the foil, cover with the eggs and arrange the olives. Put the salad in the fridge for 1 hour.