potato salad with mustard, soft egg and bacon

4 rashers middle bacon, fat and rind removed finely chopped
8 large waxy yellow potatoes, peeled, quartered
2 tbsp salt
25ml white wine vinegar
3/4 cup whole egg mayonaise
4 tbsp thick greek style yoghurt
2 tsp seeded mustard
2 tsp dijon mustard
splash tabasco
salt and pepper to season
1/2 bunch spring oinons, finely sliced
2 handfuls flat leaf parsley leaves torn
2 handfuls mint, leaves torn
4 soft boiled eggs, peeled

1. Preheat oven to 200C. Put bacon on an oven tray and cook for 10 mins or until brown and crispy. Set aside on paper towel to drain.
2. Meanwhile, put potato and salt in large saucepan and cover and water. Bring to the boil and cook for 15 mins or until potato is tender and almost falling apart. Drain.
3. Add vinegar to potato, toss, then set aside to cool to room temperature.
4 Put mayonaise, yoghurt, mustards and tabasco in a medium bowl and stir to combine. Season with salt and pepper.
5 Put potato in a shallow serving bowl. Top with mayo mixture, spring onion and herbs and toss to combine. Cut eggs in half lengthways and arrange on top of salad. Scatter chopped bacon over top. Serve with a green salad on the side.