English Pub Potato Salad With Cucumber and Bacon
Description
Serve a scoop of this hearty egg, cucumber, and bacon-filled potato salad alongside a burger or a sizzling steak.
Ingredients
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8 red potatoes
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6 slices bacon
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1 cup mayonnaise
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1 cucumber, chopped
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1/2 cup chopped red onion
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3 hard-cooked eggs, chopped
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1 cup celery, chopped
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1/2 cup chopped fresh parsley
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1 tablespoon paprika
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salt and pepper to taste
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1 hard-cooked egg, sliced
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3 sprigs fresh parsley, or as desired
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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.