Put the potatoes in a medium saucepan and cover with cold water.
Salt the water and bring to a boil over medium heat.
Cook the potatoes for 15 to 20 minutes, or until tender.
Drain and put the potatoes under cold running water for a few minutes, or until cooled off.
Cut the potatoes in quarters and place in a large salad bowl.
Add crumbled bacon, diced eggs, diced avocado, and sliced green onions to the bowl and set aside.
In a small mixing bowl, combine Hellmann's Dressing & Sandwich Spread, yogurt, lemon juice, salt and pepper; mix until thoroughly combined.
Gently mix and stir the dressing into the previously prepared salad.
Cover and chill for at least 2 hours.
Garnish with chopped parsley and crumbled bacon.