Place a large pot of water onto the stove to boil. While the water is heating up - peel your potatoes and cut into even 2cm chunks/cubes and add to the pot of water. Boil until potato is just tender and strain. Leave to cool slightly.
In another large pot, boil some more water and trim beans and strip corn. Add corn and beans to boiling water and cook for 3 minutes until tender, strain. Fry bacon in a small frying pan over a medium heat unitl crispy and browned. Remove corn kernels from cob.
Meanwhile, in a large mixing bowl, combine yogurt, mayonaise, lemon juice, garlic, chives. Season with salt and pepper and mix well. Add cooled potato, beans, corn, bacon and spring onions. Coat all ingredients in the dressing and refrigerate immediaty for 30 minutes.
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