Wash and boil the potatoes leaving the skin on. Put 1 tsp of salt when boiling. Do not over boil. Just see instructions on the packaging as depending on the potatoes the boiling time can differ.
Boil the eggs and make sure they are hard. Depending on their size, they should be boiled for 10-12 minutes. When finished, pour out the hot water and put ice cold water on. Leave in cold water for a while.
Take pips out of the olives and cut those in halves.
Take out a larger bowl and start putting in everything as you chop.
Take out the pickled peppers and chop them into preferred size chunks.
Chop the celery, the red pepper, spring and the red onion as well as the parsley.
Chop the boiled and cooled potatoes and the cooled hard boiled eggs.
Stir in slightly all the chopped ingredients till they are nicely mixed.
In a small bowl, mix the yoghurt, mayonnaise, salt, pepper, (some red chilli if you fancy), the vinegars. Mix well until homogenized. Add to the dry ingredients and mix again.