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Boil potatoes in water until cooked through but not splitting. Let them cool enough to handle.
Cut the potatoes into 2cm cubes and place in a large bowl.
Dice the sliced beetroot into 1cm cubes and add to the potatoes along with mixed vegetables, Chow Chow, and grated hard boiled eggs.
Add ½ cup of the dressing (mixture of mayonnaise and Greek yogurt) and salt to taste. Mix well.
For a traditional serving, pour the salad onto a tray, smooth down the potatoes, cover with the reserved dressing, and grate the remaining boiled eggs over the top.