Packed with roasted potatoes, tangy pickles, fresh dill and a creamy mustard-garlic dressing, this salad is the ideal companion to grilled dishes — and just as delightful on its own.

Preparation:

1. Potatoes: Cook the potatoes in salted water with their skins on until tender. Drain, peel, and slice into rounds.

2. Spread the potato slices on a baking tray, sprinkle with Provence herbs and hot paprika. Roast in the oven (230°C / 445°F, until lightly browned) or in an air fryer.

3. Sprinkle with grated Parmesan cheese and bake for a moment longer.

4. Transfer the potatoes onto a large flat dish. Add diced pickled cucumbers and onion.

5. Dressing: Mix mayonnaise, garlic mayonnaise, and mustard. Drizzle over the salad, sprinkle with dill, and gently mix.

6. Bacon: Slice the bacon into strips and fry in a dry pan until crispy. Arrange on top of the salad.

Result: a hearty salad with aromatic herbs and Parmesan, topped with crispy bacon and a flavorful mustard-garlic dressing. Perfect as a side dish for grilled meats, or on its own for dinner.