Step 1

In a large saucepan of boiling water, cook potatoes for 10-12 minutes until tender. Cool slightly.

Step 2

In a frying pan heat oil on medium. Saute bacon for 4-5 minutes until crispy. Drain on paper towel. In a small bowl, combine sour cream, yoghurt and lemon juice. Season.

Step 3

In a large bowl toss cooled potatoes with dressing, cornichons and dill. Top with bacon, green onions and extra dill sprigs.