English Pub Potato Salad With Cucumber and Bacon |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Dazzling with a nice steak! Serve year round. Turkey bacon and fat-free mayo may be substituted, though keep in mind that both will sacrifice a bit of taste. :) Ingredients:
8 red potatoes |
6 slices bacon |
1 cup mayonnaise |
1 cucumber, chopped |
1/2 cup chopped red onion |
3 hard-cooked eggs, chopped |
1 cup celery, chopped |
1/2 cup chopped fresh parsley |
1 tablespoon paprika |
salt and pepper to taste |
1 hard-cooked egg, sliced |
3 sprigs fresh parsley, or as desired |
1 pinch paprika, for garnish |
Directions:
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Chop potatoes and transfer into a large salad bowl.
2. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
3. Stir mayonnaise, crumbled bacon, cucumber, red onion, 3 chopped eggs, celery, 1/2 cup parsley, and 1 tablespoon paprika into the potatoes until thoroughly combined. Season to taste with salt and black pepper. Garnish salad with slices of hard-cooked egg, 3 sprigs of fresh parsley, and a pinch of paprika.
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