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Boil the potatoes in plenty of salted water until al dente then drain and allow to cool for 10 minutes.
Meanwhile, heat the oil in a frying pan and saute the bacon and onion until crispy and coloured.
In a large bowl whisk the yogurt, crumbled feta, crushed garlic, herbs and season to taste.
Add the potatoes and toss gently to coat the potato pieces. Arrange on a serving platter and spoon over the crispy bacon bits, scatter with herbs and cracked pepper.
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