Ingredients

• 500g small Comber Earlies, steamed until just tender and set aside to cool completely
• ½ carton (approx. 225g) Clandeboye Greek Style Yoghurt
• ½ Bunch (approx4-6) spring onions, sliced very finely (keep some back for garnish)
• 1 x 300g pack of streaky bacon, fried, grilled or air-fried until very crispy, cooled then crumbled (keep some back for garnish)
• 1 TBSP apple cider vinegar
• Salt & pepper to taste (be careful – if the bacon is very salty, you might not need any salt at all!)

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Steps

1. Half (or quarter) the cooled potatoes – you want them bite size
2. Put the rest of the ingredients in a large bowl and mix to combine everything
3. Add the potatoes and gently stir with a large spoon to coat all the potatoes with the dressing
4. Check seasoning
5. Put in a serving bowl and garnish with the spring onions and some crumbled bacon