English Pub Potato Salad With Cucumber and Bacon
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Ingredients1 h 20 m servings 441 cals
Original recipe yields 8 servings
- 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.
Per Serving: 441 calories; 28 g fat; 38.9 g carbohydrates; 10.9 g protein; 124 mg cholesterol; 380 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very nice. Certainly suitable for your own additions or tinkering, but it's pleasant just as is...except it needed some seasoning. I seasoned it to taste with Jane's Krazy Mixed-Up Salt and so...