Place the halved new potatoes into a pan of salted water and bring to the boil.
Simmer for 5 – 8 minutes. You want to be able to push a fork into them but do not want them to fall apart.
Drain the potatoes and leave to completely cool in cold water.
Add fat free natural yogurt, cottage cheese, salt and pepper, crushed garlic, mustard powder and the parsley into a bowl. Using an electric whisk mix until light and creamy.
Spritz a pan with low fat cooking spray, bring to a high heat and cook the diced bacon until crispy.
Add the bacon, spinach and onion to the cooled potatoes and mix in the creamy sauce.
Place into the fridge for 2 – 3 hours before serving with your delicious summer BBQ.