English Pub Potato Salad With Cucumber and Bacon
It pairs wonderfully with a delicious steak and can be enjoyed throughout the year. If you prefer a lighter version, you can use turkey bacon and fat-free mayo, though please note that it may slightly alter the flavor.
Ingredients
- 8 red potatoes
- 6 slices bacon
- 1 cup mayonnaise
- 1 cucumber, chopped
- ½ cup chopped red onion
- 3 hard-cooked eggs, chopped
- 1 cup celery, chopped
- ½ 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
Instructions
- 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.
- 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.
- 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.
Nutrition
Calories: 441kcalCarbohydrates: 39gProtein: 11gFat: 28gSaturated Fat: 5gCholesterol: 124mgSodium: 380mgPotassium: 1237mgFiber: 5gSugar: 4gVitamin C: 40mgCalcium: 71mgIron: 3mg
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