1kg chat potatoes, halved
4 middle bacon rashers (175g), rind removed, chopped
3 green spring onions, thinly sliced
1/3 cup coarsely chopped fresh parsley
½ cup Greek yoghurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Place potatoes in a large saucepan. Cover with cold water. Bring to boil. Gently boil for about 10 minutes, or until potatoes are tender. Drain. Cool slightly.
Meanwhile, heat a medium, non-stick frying pan over a high heat. Add bacon. Cook, stirring occasionally for about 5 to 6 minutes, or until crisp. Drain on absorbent kitchen paper.
To make dressing, combine all ingredients in a large bowl. Season with salt and pepper. Whisk well.
Just before serving, add potatoes, bacon, onions and parsley to dressing. Stir to coat.