Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash potatoes thoroughly and dab dry. Mix with olive oil and 1 tsp. coarse salt. Place on a baking tray. Bake in a hot oven for 45-55 minutes until done.
For the dip, peel the garlic, chop coarsely, sprinkle with a little salt and crush with a fork. Mix yoghurt, mayonnaise and garlic. Season to taste with a little salt and pepper.
Wrap 1 bacon slice around each olive. Wrap each 2 dried tomatoes with 1 slice of bacon. Wash chives, shake dry and cut into coarse rolls.
Heat the oil in a pan. Fry the bacon olives and bacon tomatoes until crispy, turning them over. Put on skewers and arrange on salad leaves with olives. Remove potatoes from the oven, season again with 1⁄2 tsp. coarse salt and sprinkle with chives.
Serve the potatoes and aiolidip with the skewers.