Name: English Pub Potato Salad With Cucumber and Bacon
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: US
Ingredients: 8 small red potatoes, unpeeled; 6 slices thick-cut bacon; 1 cup high-quality mayonnaise; 1 medium cucumber, peeled, seeded, and finely chopped; 1/2 cup finely chopped red onion; 4 hard-cooked eggs, 3 chopped, 1 sliced; 1 cup finely chopped celery; 1/2 cup chopped fresh parsley, plus 3 sprigs for garnish; 1 tablespoon sweet paprika, plus a pinch for garnish; Sea salt and freshly ground black pepper to taste

A vibrant and flavorful potato salad, reminiscent of a classic English pub meal. Crisp cucumber, smoky bacon, and fresh herbs elevate simple potatoes into a satisfying and delightful dish, perfect as a side or light meal.

Follow The Directions

01

Step

30 mins

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat. Reduce heat and simmer until potatoes are easily pierced with a fork, about 15-20 minutes. Drain well and let cool slightly. Once cool enough to handle, chop into bite-sized pieces and transfer to a large bowl.

02

Step

10 mins

While the potatoes are cooking, cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.

03

Step

5 mins

In the bowl with the potatoes, gently fold in the mayonnaise, crumbled bacon, chopped cucumber, red onion, chopped hard-cooked eggs, and parsley. Season generously with salt, pepper, and paprika.

04

Step

Garnish the salad with slices of the remaining hard-cooked egg, sprigs of fresh parsley, and a light dusting of paprika. Serve chilled or at room temperature.

For a tangier flavor, add a tablespoon of Dijon mustard to the mayonnaise.
To prevent the cucumber from making the salad watery, gently squeeze out excess moisture after chopping.
This salad is best made a few hours ahead of time to allow the flavors to meld.

Blanca Tillman

Written by

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