Put the potatoes into a pot and pour water until potatoes are covered. Add salt and bring to a boil. Reduce heat to medium and simmer covered until done - a fork can easily be poked through them. Drain water from potatoes. Peel the potatoes and finely chop them. Set aside.
Cook the eggs. Peel and finely chop them.
In a large bowl, combine the potatoes, eggs, olive oil, ham, sliced green olives, lemon juice, mayonnaise and yogurt. Season to taste with salt and pepper. Mix well and chill the potato and ham salad in the refrigerator. Serve with French bread.