Description
Did not see this recipe anywhere on Allrecipes and, as it’s been a huge favorite here for years, I decided to post it. Dazzling with a nice steak! Serve year round. Turkey bacon and fat-free mayo may be substituted, though keep in mind that both will sacrifice a bit of taste. 🙂
Ingredients
- 8 red potatoes
- 6 slices bacon
- 1 cup mayonnaise
- 1 cucumber, chopped
- ½ cup chopped red onion
- 3 hard-cooked eggs, chopped
- 1 cup celery, chopped
- ½ cup chopped fresh parsley
- 1 tablespoon paprika
- salt and pepper to taste
- 1 hard-cooked egg, sliced
- 3 sprigs fresh parsley, or as desired
- 1 pinch paprika, for garnish
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. 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 8