Trim bacon rashers of all fat. Place
between kitchen paper and microwave for 30-60 seconds on high. Cut
into thin strips with a sharp knife. Peel potatoes and cut into 2 cm
cubes. Boil in water with 1 teaspoon of salt until just tender and
cooked. Drain and allow to cool. Do not overcook. Quarter the hard
boiled eggs.
Chop spring onions as shown in photo.
Combine the mayonnaise and yoghurt. Add to the potato cubes and
gently combine without crushing the potato pieces, chopped or sliced
onions and spring onions. Season with salt and pepper to taste.
Transfer to a serving dish and top with
the bacon strips and quartered hard boiled eggs.
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