Potatoes have a rich history of cultural influence and are often referred to as the food of life. With their versatility and deliciousness, they remain a world-favorite food. Similarly, bacon is a beloved food that’s enjoyed in many parts of the world. When these two foods are combined, they create a dish that’s always amazing. This bacon and herb potato salad is a rustic, crunchy, and heartwarming dish that’s perfect for dinner or alongside the braai.
BACON AND HERB POTATO SALAD TIPS
To make this salad, it’s best to use waxy potatoes that don’t need to be peeled and can maintain their chunky texture. You can get creative with the ingredients and cube the potatoes into different sizes. When frying the bacon, consider starting with onions and green peppers to add even more flavor. Add garlic just before adding the bacon to the potatoes. Finish off the potatoes in the same pan as the bacon to give them a crisp edge. The possibilities for this salad are endless and always delicious.
Every braai or weeknight family dinner needs great sides, and this bacon and herb potato salad ensures a heartwarming meal every time. With its crunchy texture and savory flavor, it’s the perfect accompaniment to any dish.
BACON AND HERB POTATO SALAD RECIPE
Course: Lunch, Dinner
Cuisine: South African
Difficulty: Easy
Servings: 6 servings
Prep time: 10 minutes
Cooking time: 15 minutes
INGREDIENTS
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1 kg fresh potatoes
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salt
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1 lemon’s juice and zest, few slices
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a small bunch fresh herbs of your choice
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1 tsp mustard
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3 tbsp. plain yoghurt
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4-6 strips streaky bacon
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ground black pepper
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cold-pressed olive oil
METHOD
- To prepare this potato salad, start by washing the potatoes thoroughly and removing any unwanted bits. There’s no need to peel them.
- Next, bring a pot of water to a boil on high heat. Add the potatoes and some salt to the boiling water and cook for about 15 minutes, or until you can easily insert a knife into the potatoes.
- While the potatoes are cooking, thinly slice the bacon. Heat a skillet on medium heat and add some olive oil. Stir fry the bacon in the skillet, tossing it a few times to ensure it becomes crispy. Once done, set it aside to cool.
- When the potatoes are cooked, slice them while they’re still hot and put them in a salad bowl. Sprinkle some cold-pressed olive oil on top.
- Roll up the herbs, slice them thinly, and chop them across. Add them to the potatoes in the salad bowl. Use two forks to mix everything well.
- Season the salad with salt and pepper, and then squeeze the juice of a lemon over the top. Grate some lemon zest on top for added flavor.
- Next, add some mustard and yogurt to the salad, and toss it all together to ensure everything is mixed well. Finally, top the salad with the cooled bacon bits. Enjoy!
»BACON AND HERB POTATO SALAD RECIPE«
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