Bring 2 pans of water to boil. Halve the potatoes and cook for 10 minutes in one pan and drain. Boil the eggs gently in the other pan for 6 minutes. Shock the eggs under cold water, peel and cut in half.
Heat olive oil in a pan and fry the asparagus tips for 4 minutes. In the meantime, peel the cucumber, but leave a part of it unpeeled for a nice effect. Cut the cucumber into slices.
Mix the full yoghurt, mayonnaise, half of the dill, 10 grams of the capers, the juice of the lemon, a pinch of salt and half of the pepper in a food processor to a smooth sauce.
Divide the dill sauce over a large bowl. Add the potatoes, eggs, cucumber, asparagus tips, other capers and the Cheesepop Cheddar popped cheese balls. Finish with the remaining salt, pepper and dill.