Place the potatoes whole into a pot of salted boiling water and cook until fork tender. Set aside to cool enough to handle.
Meanwhile, if using bacon, place your bacon into a lightly oiled pan over medium-low heat and cook, tossing occasionally, until crisp. Set aside on paper towel to drain extra fat away.
Prepare your dressing by blending all ingredients together in a blender (or with a stick blender, or crush the garlic then whisk with other ingredients)
Place half the dressing in the base of a bowl.
Slice your potatoes into fat rounds, 3cm wide, place into the bowl and toss to coat.
To put together your salad simply place half the potatoes on a platter, dot with avocado, snow peas, bundles of sprouts and bacon if using, then drizzle with dressing. Repeat with the second half of the ingredients.
TIP: Leave out the bacon to make this salad vegetarian