Boil potatoes in salted water for about 20 minutes or until soft. Carefully drop eggs into boiling water and cook for 6-6.5 minutes for a creamy yolk.
Transfer eggs to ice water for about 5 minutes. This makes peeling easier, and helps the potatoes cool faster.
Slice or tear bresaola into smaller pieces.
In a bowl, mix Greek yogurt, mustard, almond milk, salt, and pepper. Mix well to get a smooth and creamy dressing.
Add boiled potatoes, three peeled eggs, cucumber, and bresaola to the dressing. Gently mash and mix everything with a spoon so flavors combine, while leaving some larger chunks.
Cut the fourth egg in half and place it on top of the salad. Optionally sprinkle with dill and serve.
Cook it hands-free.
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