Wash the potatoes and cook for about 20 minutes with bay leaf and salt. Drain potatoes, rinse, peel and slice. Clean and wash spring onions and cut into rings. Dice feta.
Drain the olives in a sieve. Wash the mint, dab dry, pluck the leaves from the stalks, except some for garnishing, cut finely. Peel garlic and chop finely.
Mix sour cream, crème fraîche, cream and garlic, season with salt and pepper.
Mix potatoes, spring onions, diced feta, mint and dressing. Cover the salad and chill for at least 1 hour, arrange and dress with mint.