English Pub Potato Salad With Cucumber and Bacon

Name: English Pub Potato Salad With Cucumber and Bacon
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 6 slices bacon; 237 milliliters celery, chopped; 1 cucumber, chopped; 118 milliliters chopped fresh parsley; 1 hard-cooked egg, sliced; 3 hard-cooked eggs, chopped; 237 milliliters mayonnaise; 1 pinch paprika, for garnish; 118 milliliters chopped red onion; 8 red potatoes; 8 servings salt and pepper to taste

English Pub Potato Salad With Cucumber and Bacon is a gluten free, dairy free, and whole 30 recipe with 8 servings. One serving contains 455 calories, 10g of protein, and 31g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, celery, paprika, and a few other things to make it today. It works well as a side dish. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

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.

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Potato

Water

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Pot

Drain and cool. Chop potatoes and transfer into a large salad bowl.

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Potato

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Bowl

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

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Bacon

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Frying Pan

Drain the bacon slices on paper towels. Crumble bacon when cool.

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Bacon

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Paper Towels

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.

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Salt And Pepper