Add the quartered potatoes to a large pot and top with water and 1 teaspoon sea salt. Place onto the stovetop on a high heat. Bring to a boil. Once boiling, reduce to a simmer until the potatoes are just tender. Once tender, carefully strain the potatoes and transfer to a large bowl.
While the potatoes are cooking make the dressing. Add the mayonnaise, yoghurt, salt, minced garlic, mustard and pepper to a bowl and whisk until well combined and smooth.
Place two sheets of clean paper towel on top of a dinner plate. Bring a frypan to a medium-high heat and drizzle with olive oil. Add the diced bacon and fry until crispy.
Transfer the crispy bacon pieces onto the paper towel lined plate to remove excess oil.
Once the potatoes are cooled it’s time to assemble the salad. To the bowl with the cooked potatoes add the salad dressing, bacon bits and finely sliced chives. Gently toss to combine. Transfer to a salad bowl to serve.
Notes
Storage
Store in an airtight container in the fridge for up to 4 days.