Boil potatoes with bay leaf until barely tender, and then allow to cool.
Discard bay leaf.
Pan fry bacon until crisp.
Meanwhile, combine yogurt, mayonnaise, mustard, thyme, garlic, salt and pepper, stir together.
Chop scallions and bacon, set aside.
Combine cooled potatoes, onion, celery, carrots, cucumbers, and bell peppers together.
Gently fold in yogurt mixture to coat.
Chill for 4 or more hours to combine flavors, top with scallions and bacon and serve.
We think it's the Sunday bacon that brings that extra zing to Bryan's potato salad … or maybe the scallions … the peppers? Well, whichever it is you will be surprised at just how amazing potato salad can be.