1cut the potatoes in chunks and put in small bowl and toss with olive oil. Spread the potatoes on an oiled baking sheet and sprinkle the oregano on the potatoes. Bake for 45 minutes in a pre-heated 350 degree oven until tender. After cooking set aside to cool to room temp
2Cut the bell peppers into thin strips and put in large mixing bowl.
3chop the red onion, bread and butter pickles, and chives and add to the bowl
4whisk the yogurt,mayo, mustard, and pickle juice in a small bowl and refrigerate
5combine the cooled potatoes in the large bowl with the vegetables and lightly toss
6add the chilled dressing to the bowl, mix and season to taste with salt and pepper.
7add the chopped bacon and chopped parsley to the surface of the salad.
8Cover the bowl and refrigerate until you are ready to serve. Perfect for making the day before serving.