English Pub Potato Salad With Cucumber and Bacon

Ingredients

• 6 slices bacon 
• 1 cup celery chopped
• 1  cucumber chopped
• 0.5 cup parsley fresh chopped
• 1  hard-cooked egg sliced
• 3  hard-cooked eggs chopped
• 1 cup mayonnaise 
• 1 pinch paprika for garnish
• 0.5 cup onion red chopped
• 8  potatoes red
• 8 servings salt and pepper to taste

Equipment

• bowl
• frying pan
• paper towels
• pot

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.
2. Drain and cool. Chop potatoes and transfer into a large salad bowl.
3. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
4. Drain the bacon slices on paper towels. Crumble bacon when cool.
5. 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.
6. Garnish salad with slices of hard-cooked egg, 3 sprigs of fresh parsley, and a pinch of paprika.