Crispy Fried Devon Ham – Perfect Snack or Side Dish

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Creamy Potato Salad with Bacon and Herbs – A Classic Comfort Dish with a Flavorful Twist

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This creamy potato salad with bacon and fresh herbs is the perfect side dish for barbecues, picnics, or family dinners. Loaded with tender potatoes, smoky crispy bacon, tangy pickled vegetables, and a rich, velvety dressing made from mayonnaise, sour cream, and Dijon mustard, this salad is the ultimate balance of flavors and textures. It’s hearty, refreshing, and guaranteed to steal the spotlight at your table.

Potato salad is a timeless favorite that has made its way onto dining tables all around the world—from German-style potato salads with vinegar dressings to the creamy American versions we love at summer gatherings. What makes this recipe stand out is the perfect harmony of creaminess, crunch, and freshness. The smoky bacon adds richness, while pickled cucumber and onion bring a zesty tang that cuts through the dressing beautifully. Fresh coriander and parsley lift the dish with herbal brightness, making each bite flavorful and well-rounded. Not only is this salad satisfying, but it’s also versatile: you can make it a day ahead, chill it for parties, or even enjoy leftovers the next day when the flavors deepen even more.

Key Ingredients & Their Roles

  • Potatoes → The base of the salad, offering a creamy, soft texture that soaks up the dressing beautifully.
  • Crispy Bacon → Adds a smoky, savory crunch that contrasts with the creaminess.
  • Hard-Boiled Eggs → Provide richness and protein, making the salad more filling.
  • Pickled Cucumber & Pickled Onion → Deliver tangy, zesty notes that cut through the richness of the dressing.
  • Fresh Herbs (spring onion, parsley, coriander) → Brighten the flavors, adding freshness and aroma.
  • Mayonnaise & Sour Cream → Create the creamy base of the dressing, balancing richness and tang.
  • Dijon Mustard → Adds depth, a slight spice, and sharpness that elevates the whole salad.












Creamy Potato Salad with Bacon and Herbs Recipe 

📌 Prep Time: 20 minutes |Cook Time: 20 minutes |Total Time: 40 minutes |Cuisine Type: Western / Comfort Food |Calories (Estimate): ~320 kcal per serving |Serving Size: Serves 6


📝 Ingredients

  • Potatoes – 1 kg (2.2 lbs), peeled and cut into chunks
  • Salt – 1 ½ tsp (for boiling) + ¼ tsp (for seasoning)
  • White vinegar – 1 ½ tbsp
  • Crispy bacon – 100 g (3.5 oz), cooked and chopped
  • Hard-boiled eggs – 2, peeled and chopped
  • Pickled cucumber (gherkin/dill pickle) – ½ cup, finely chopped
  • Pickled onion – ½ cup, finely chopped
  • Spring onion (scallion/green onion) – 2 tbsp, chopped
  • Coriander leaves (cilantro) – 2–3 sprigs, chopped
  • Parsley – ¼ cup, chopped

For the Dressing:

  • Mayonnaise – ½ cup (120 g)
  • Sour cream – ½ cup (120 g)
  • Dijon mustard – 1 tbsp

 

ðŸ‘Ļ‍ðŸģ Instructions

  1. Cook the bacon: Place bacon in a cold skillet and turn heat to medium. Cook until golden and crispy, about 8–10 minutes, flipping as needed. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
  2. Prepare the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes, then cool in ice water. Peel and chop.
  3. Cook the potatoes: In a large pot, add peeled and chopped potatoes, 1 ½ tsp salt, and enough water to cover. Boil for 15–20 minutes, or until fork-tender. Drain well.
  4. Season while hot: While potatoes are still hot, drizzle with 1 ½ tbsp vinegar and sprinkle with ¼ tsp salt. Toss gently and let them cool completely.
  5. Chop the mix-ins: Finely chop pickled onion, pickled cucumber, spring onion, coriander, and parsley.
  6. Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
  7. Assemble the salad: Add cooled potatoes, chopped eggs, crispy bacon, pickled vegetables, and fresh herbs to the dressing. Gently stir until everything is coated.
  8. Chill and serve: Cover and refrigerate for at least 1 hour before serving for best flavor.

Tips & Ingredient Substitutions

  • Vegan option: Use vegan mayonnaise and dairy-free sour cream, and skip the eggs and bacon.
  • Gluten-free: Naturally gluten-free; just ensure pickles and mustard are certified gluten-free.
  • Make-ahead: Best made 1 day in advance to allow flavors to develop.
  • Flavor boost: Add a pinch of smoked paprika or chili flakes for extra depth.
  • Texture tip: Use waxy potatoes (like red or Yukon Gold) for firmer cubes that hold their shape.

Frequently Asked Questions (FAQ Section)

Q1: Can I make this creamy potato salad ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld together. Just keep it refrigerated.

Q2: What can I use instead of sour cream?
You can substitute with Greek yogurt for a lighter version, or use extra mayonnaise for a richer taste.

Q3: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture of potatoes and dressing will change.

Q4: What potatoes are best for potato salad?
Waxy potatoes (red, Yukon Gold) hold their shape better, while starchy potatoes (like Russet) give a softer, creamier texture.

Wrap-Up 

This creamy potato salad with bacon and herbs is proof that a classic dish can always be made better with the right balance of flavors. Whether you’re hosting a backyard BBQ, preparing for a picnic, or just looking for a hearty side dish, this salad will be a crowd-pleaser every time.

✨ Try it out and let me know in the comments how you enjoyed it! Do you like your potato salad with a creamy dressing, or do you prefer a tangy vinegar-based version?

👉 Looking for more side dish inspiration? Check out my Sweet Potato Cheese Pancake Recipe.

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