Fresh potato salad with yoghurt and bacon

Bake the bacon cubes in a dry, hot frying pan and drain.

Cook the potato cubes in water with salt for about 15 minutes. Add the peas the last 2 minutes of the cooking time. Drain the potatoes and peas and let evaporate.

In the meantime, mix the yogurt with the mayonnaise and the lemon juice. Season with salt and pepper.

Mix the yogurt sauce, bacon cubes, onion and chives with the potatoes and peas and put the salad in the fridge for at least 1 hour.