Homemade Japanese Potato Salad

Boil the potatoes for 15–20 minutes until fork‑tender, then set aside to cool.

Boil the eggs for 8 minutes until soft‑jammy, cool them in ice water, peel, and set aside.

In a large bowl, whisk together the fat‑free Greek yogurt, mustard, light mayo, milk, honey, salt, pepper, chili flakes, and vinegar until smooth to form the dressing.

Add the boiled potatoes, hard‑boiled eggs, thinly sliced cucumber, green onions, and cubed chicken breast to the bowl.

Lightly mash the potatoes and eggs while gently mixing everything together until all ingredients are evenly coated with the dressing.