Wash and cut potatoes to desired size, if they are small enough you may want to leave them whole for presentation. Boil in lightly salted water until a fork inserted will slide out easily. Rinse and cool quickly to avoid over cooking. Meanwhile, chop all other ingredients. In a large mixing bowl, whisk yogurt, sour cream, vinegar and oil together to form base dressing. Add bacon, onion, celery, hot pepper and chives into the dressing. Stir thoroughly. Fold in potatoes and mix well. Avoid over-mixing as it may break potatoes down. Adjust seasoning with salt and pepper; chill for two hours before serving.
** Bacon may be omitted as to your preference.
Nancy and Tim Bass - Sunburst Tomato