Step 1

Cut potatoes into thirds lengthways. Boil, steam or microwave potato until tender, drain. Set aside to cool slightly.

Step 2

Combine olives, onion and dill in a small bowl. Combine sour cream, yoghurt and lemon juice in another small bowl; season.

Step 3

Add yoghurt mixture to the potatoes with half the olive mixture; toss gently to combine.

Step 4

Serve salad warm or at room temperature, sprinkled with the remaining olive mixture.