Boil the potatoes until tender. Cook 2 eggs until hard-boiled and 1 egg until soft-boiled. Cook the chicken bacon and slice the mini cucumbers into thin rounds.
In a large bowl, prepare the dressing by mixing together the Greek yogurt, mayonnaise, mustard, milk, salt, and pepper.
Add the cooked whole potatoes, peeled hard-boiled eggs, cooked chicken bacon, and cucumber slices into the bowl with the dressing.
Using a spoon, roughly mash the potatoes and hard-boiled eggs while tossing everything together until well combined and coated in the sauce.
Top the salad with the soft-boiled egg, cut in half, and add an extra sprinkle of black pepper before serving.
Cook it hands-free.
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