Potato Salad

Bacon and herb potato salad: Fully-loaded deliciousness

Every braai or weeknight family dinner needs great sides. This bacon and herb potato salad ensures a heartwarming meal, every time.

Potato Salad

It’s often mentioned that potatoes are the food of life. Throughout history, potatoes have actually had cultural influence and sometimes still do. They are versatile, varied and absolutely delicious in all of their forms. Another world favourite food is bacon and when you combine these two incredible foods, you have something that will never not be amazing. This bacon and herb potato salad is rustic, crunchy, heartwarming and always welcome with dinner or alongside the braai.

ALSO READ: Rolled beef roast: Turn-up the flavour for Sunday lunch

Bacon and herb potato salad hints

You want to use waxy potatoes for once that don’t need to be peeled and will keep their chunks. Don’t try and be fancy here so your cubes can be different sizes and you can get creative with ingredients. When frying the bacon, why not start with some onions and green peppers? Add some garlic to the party just before adding to the potatoes. Because you’ve got bacon in the pan, finish the potatoes in the pan with the bacon and crisp up some of those edges a bit. The possibilities are always tasty.

ALSO READ: Slow-baked lamb recipe: Sunday roast will never be the same

Every braai or weeknight family dinner needs great sides. This bacon and herb potato salad ensures a heartwarming meal, every time.

Last updated on 8 March 2023

Bacon and herb potato salad recipe

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Recipe by Irene Muller Course: Lunch, DinnerCuisine: South AfricanDifficulty: Easy


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  • 1 kg fresh potatoes

  • salt

  • 1 lemon’s juice and zest, few slices

  • a small bunch fresh herbs of your choice

  • 1 tsp mustard

  • 3 tbsp plain yoghurt

  • 4-6 strips streaky bacon

  • ground black pepper

  • cold-pressed olive oil


  • Wash the potatoes and remove any unwanted bits. No need to peel.
  • Bring water to the boil on high heat, place the potatoes and salt in the boiling water and cook for about 15 minutes or when you can insert a knife in the potatoes.
  • While the potatoes are cooking, slice the bacon very thinly.
  • Using a skillet placed on medium heat, add the olive oil and stir fry the bacon, tossing a few times to ensure the bacon becomes crispy. Set aside to cool. 
  • Slice the potatoes while hot and put in a salad bowl. Sprinkle with cold pressed olive oil.
  • Roll up the herbs, slice them thinly and chop across. Add to the potatoes.
  • Mix well with two forks.
  • Season and squeeze the lemon juice and grind of lemon zest on top.
  • Add the mustard and yoghurt, toss again to ensure everything is mixed well.
  • Top with the cooled bacon bits.

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