Creamy Potato Salad with Greek Yoghurt – St Nicholas Monemvasia

Ingredients

• 6 large baking potatoes
• 3 medium/large carrots
• 7 spring onions (approx. 100g)
• 10 radishes (approx. 240g)
• 250g petit pois (small, sweet garden peas)
• 250g sweetcorn
• 6 heaped tablespoons Greek yoghurt
• 4 heaped tablespoons mayonnaise
• 6 medium eggs
• 1 cup cornichons , finely chopped
• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons sherry vinegar
• juice of 1 ½ lemons , freshly squeezed
• sea salt and freshly ground black pepper , to taste
• optional : unsmoked streaky bacon , cooked until crispy