Jani Shepherd
Ingredients
Method
1.Place whole potatoes in a large pan of slightly salted water and bring to the boil. Simmer until tender when tested with a sharp knife. Drain and set aside to cool.
2.Place the mayonnaise and yoghurt in a large bowl. Add the chopped capsicum, chopped chives and chopped bacon. Stir to combine and season with salt, pepper and lemon juice; taste and adjust to your liking. Add potatoes and toss to coat.
3.Scoop salad onto large serving platter. Sprinkle with reserved capsicum and chives and parsley. Arrange the bacon slices on top. Using your fingers, pull the eggs in half and place among the potatoes. Keep salad refrigerated but serve at room temperature.
