English Pub Potato Salad with Cucumber and Crispy Bacon: A Twist on a Classic
Potato salad. It’s a barbecue staple, a picnic must-have, and a comforting side dish that graces tables year-round. But let’s be honest, sometimes the same old potato salad recipe can become a bit…predictable. That’s where this English Pub Potato Salad comes in. It takes the familiar creamy base and infuses it with the refreshing coolness of cucumber and the salty, smoky crunch of bacon, creating a delightful and unexpected flavor explosion that will leave everyone wanting more.
This isn’t your average mayonnaise-laden potato salad. We’re drawing inspiration from classic English pub fare, aiming for a salad that’s both hearty and refreshing, perfect alongside a Ploughman’s lunch or as a vibrant addition to any summer spread. The cucumber adds a crisp, hydrating element, while the bacon provides that irresistible savory counterpoint. A touch of fresh dill and a tangy dressing tie it all together, making this potato salad a true standout.
## Why This Recipe Works
* **Balance of Flavors:** The combination of creamy potatoes, crisp cucumber, smoky bacon, and fresh dill creates a harmonious blend of textures and tastes that’s both satisfying and refreshing.
* **Texture Contrast:** The soft potatoes, crunchy bacon, and crisp cucumber provide a delightful textural experience that keeps each bite interesting.
* **Simple Yet Sophisticated:** While the ingredients are simple and readily available, the end result is a sophisticated and flavorful salad that’s perfect for both casual gatherings and more formal occasions.
* **Make-Ahead Friendly:** Potato salad is often best made ahead of time, allowing the flavors to meld and deepen. This recipe is no exception, making it a great option for busy hosts.
* **Versatile:** This potato salad can be served as a side dish, a light lunch, or even as a topping for grilled burgers or sandwiches.
## Ingredients You’ll Need
* **Potatoes:** 2 lbs Yukon Gold or red potatoes, peeled or unpeeled (your preference!)
* **Bacon:** 8 oz thick-cut bacon, cooked until crispy and crumbled
* **Cucumber:** 1 English cucumber, peeled, seeded, and diced
* **Red Onion:** 1/4 cup finely chopped red onion (or scallions for a milder flavor)
* **Fresh Dill:** 2 tablespoons chopped fresh dill
* **Mayonnaise:** 1/2 cup good quality mayonnaise
* **Sour Cream:** 1/4 cup sour cream (or Greek yogurt for a tangier flavor)
* **Dijon Mustard:** 2 tablespoons Dijon mustard
* **Apple Cider Vinegar:** 1 tablespoon apple cider vinegar
* **Sugar:** 1 teaspoon sugar (or honey)
* **Salt and Pepper:** To taste
## Step-by-Step Instructions
Here’s a detailed guide to making your own English Pub Potato Salad:
**Step 1: Prepare the Potatoes**
* **Wash and Prep:** Thoroughly wash the potatoes. You can peel them if you prefer a smoother texture, or leave the skins on for added nutrients and a rustic look. If leaving the skins on, be sure to scrub them well.
* **Cut into Even Pieces:** Cut the potatoes into 1-inch cubes. Uniform size is important for even cooking.
* **Boil Until Tender:** Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water (this helps season the potatoes from the inside out). Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork but not mushy.
* **Drain and Cool:** Drain the potatoes in a colander and rinse them with cold water to stop the cooking process. This will also help prevent them from becoming overly soft. Allow the potatoes to cool completely before proceeding. This is crucial, as warm potatoes will absorb too much of the dressing and become soggy.
**Step 2: Cook the Bacon**
* **Crisp it Up:** There are several ways to cook bacon: skillet, oven, or microwave. I prefer the oven method for even cooking and less mess.
* **Skillet:** Place the bacon strips in a cold skillet over medium heat. Cook until crispy, turning occasionally. Drain the bacon on paper towels to remove excess grease.
* **Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the bacon strips on the baking sheet in a single layer. Bake for 15-20 minutes, or until crispy. Drain the bacon on paper towels.
* **Microwave:** Place bacon strips between layers of paper towels on a microwave-safe plate. Microwave on high for 1-2 minutes per slice, checking frequently to avoid burning.
* **Crumble:** Once the bacon is cool enough to handle, crumble it into small pieces. Set aside.
**Step 3: Prepare the Vegetables and Herbs**
* **Cucumber:** Peel the English cucumber. Slice it lengthwise and use a spoon to scrape out the seeds (this helps prevent the salad from becoming watery). Dice the cucumber into small, even pieces.
* **Red Onion:** Finely chop the red onion. If you find red onion too pungent, you can soak the chopped onion in cold water for 10 minutes to mellow its flavor. Alternatively, you can use thinly sliced scallions for a milder onion flavor.
* **Fresh Dill:** Chop the fresh dill. Dill adds a bright, herbaceous flavor to the salad. If you don’t have fresh dill, you can use dried dill, but use about half the amount (1 tablespoon). Parsley can be used as a substitute, but it will alter the flavor profile.
**Step 4: Make the Dressing**
* **Combine Ingredients:** In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, and sugar (or honey). The apple cider vinegar adds a tangy note that balances the richness of the mayonnaise and sour cream. The sugar helps to round out the flavors.
* **Season to Taste:** Season the dressing with salt and pepper to taste. Be generous with the seasoning, as potatoes can absorb a lot of salt.
**Step 5: Assemble the Potato Salad**
* **Combine:** In a large bowl, gently combine the cooled potatoes, diced cucumber, chopped red onion, crumbled bacon, and chopped fresh dill.
* **Add Dressing:** Pour the dressing over the potato mixture.
* **Mix Gently:** Gently toss everything together until the potatoes are evenly coated with the dressing. Be careful not to overmix, as this can cause the potatoes to break down.
* **Chill:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld. Chilling the salad also helps to firm up the potatoes and improve the texture.
**Step 6: Serve and Enjoy**
* **Taste and Adjust:** Before serving, taste the potato salad and adjust the seasoning as needed. You may want to add a little more salt, pepper, or vinegar to taste.
* **Garnish (Optional):** Garnish the potato salad with a sprinkle of extra chopped fresh dill or crumbled bacon, if desired.
* **Serve Cold:** Serve the potato salad cold as a side dish, a light lunch, or a topping for grilled burgers or sandwiches. It pairs well with grilled meats, fish, or vegetarian options.
## Tips and Variations
* **Potato Type:** Yukon Gold and red potatoes are my preferred choices for potato salad because they hold their shape well during cooking and have a creamy texture. However, you can also use other types of potatoes, such as Russet potatoes, but be careful not to overcook them, as they can become mushy.
* **Bacon Variations:** If you’re looking for a healthier option, you can use turkey bacon instead of pork bacon. You can also add a touch of heat by using bacon that’s been seasoned with chili flakes or paprika.
* **Vegetarian Option:** To make this potato salad vegetarian, simply omit the bacon. You can add some smoked paprika to the dressing to mimic the smoky flavor of the bacon, or add some chopped smoked almonds for a bit of crunch and smoky flavor.
* **Add Cheese:** For an extra layer of flavor, add some crumbled blue cheese or cheddar cheese to the potato salad.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
* **Add Eggs:** Hard-boiled eggs, chopped, are a classic addition to potato salad.
* **Pickled Onions:** For a tangy twist, use pickled red onions instead of fresh red onions.
* **Herbs:** Feel free to experiment with different herbs, such as chives, parsley, or tarragon.
* **Make it Vegan:** To make this potato salad vegan, use vegan mayonnaise and vegan sour cream (or cashew cream). Omit the bacon or use vegan bacon alternatives.
* **Mustard Selection:** Consider different mustards for varied flavors. Whole grain mustard offers a robust, textured experience, while a sweeter honey mustard can balance the savory elements. Experiment to find your preference.
## Serving Suggestions
This English Pub Potato Salad is incredibly versatile and pairs well with a variety of dishes. Here are a few serving suggestions:
* **Barbecue Side:** Serve it alongside grilled burgers, hot dogs, chicken, or ribs at your next barbecue.
* **Picnic Staple:** Pack it in your picnic basket for a refreshing and satisfying addition to your outdoor meal.
* **Ploughman’s Lunch:** Recreate a classic English pub experience by serving it with cheese, crusty bread, and pickles as part of a Ploughman’s lunch.
* **Sandwich Topping:** Use it as a topping for grilled burgers, sandwiches, or wraps.
* **Light Lunch:** Enjoy it as a light and refreshing lunch on its own or with a side salad.
* **Alongside Fish and Chips:** Emulate the pub experience completely by serving alongside classic Fish and Chips. The refreshing salad cuts through the richness of the fried fish.
* **With Cold Cuts:** Serve as part of a charcuterie board or alongside cold cuts for a simple and elegant meal.
* **Summer Potlucks:** A welcome addition to any potluck. Make sure to keep chilled until serving.
## Make-Ahead Instructions
Potato salad is often even better the next day, as the flavors have had time to meld. Here’s how to make it ahead of time:
* **Prepare all the components:** Cook the potatoes, cook the bacon, chop the vegetables, and make the dressing as directed in the recipe.
* **Combine (almost) everything:** Combine the cooled potatoes, chopped red onion, and dressing in a large bowl. Gently toss to coat.
* **Hold the bacon and cucumber:** Add the bacon and cucumber just before serving to prevent the bacon from becoming soggy and the cucumber from losing its crispness.
* **Chill:** Cover the bowl with plastic wrap and refrigerate for up to 2 days.
* **Add finishing touches:** Before serving, add the bacon and cucumber and gently toss to combine. Taste and adjust the seasoning as needed.
## Storage Instructions
* **Refrigerate:** Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
* **Do Not Freeze:** Freezing potato salad is not recommended, as the mayonnaise can separate and the potatoes can become mushy.
## Nutritional Information (Approximate)
(Per serving, based on 6 servings)
* Calories: Approximately 350-400
* Fat: 25-30g
* Saturated Fat: 8-10g
* Cholesterol: 50-60mg
* Sodium: 500-600mg
* Carbohydrates: 20-25g
* Fiber: 2-3g
* Sugar: 5-7g
* Protein: 8-10g
*Please note that these values are approximate and may vary depending on the specific ingredients and amounts used.*
## Frequently Asked Questions (FAQ)
**Q: Can I use a different type of potato?**
A: Yes, Yukon Gold and red potatoes are recommended because they hold their shape well, but you can use other types like Russet. Just be mindful of overcooking, as Russets can become mushy.
**Q: Can I make this potato salad without bacon?**
A: Absolutely! Omit the bacon for a vegetarian option. You can add smoked paprika to the dressing to mimic the smoky flavor or include chopped smoked almonds for crunch and smokiness.
**Q: How long will this potato salad last?**
A: Stored properly in the refrigerator in an airtight container, it will last for 3-4 days.
**Q: Can I freeze this potato salad?**
A: Freezing isn’t recommended. The mayonnaise can separate, and the potatoes can become mushy upon thawing.
**Q: Can I add hard-boiled eggs?**
A: Yes, hard-boiled eggs are a classic and delicious addition. Chop them and gently fold them into the salad.
**Q: My red onion is too strong. What can I do?**
A: Soak the chopped red onion in cold water for 10 minutes to mellow its flavor. Alternatively, use scallions for a milder onion flavor.
**Q: Can I use dried dill instead of fresh?**
A: Yes, but use about half the amount (1 tablespoon of dried dill for 2 tablespoons of fresh).
**Q: The dressing is too thick. What can I do?**
A: Add a tablespoon or two of milk or apple cider vinegar to thin the dressing.
**Q: The dressing is too tangy. What can I do?**
A: Add a little more sugar (or honey) to balance the acidity.
**Q: Can I use Greek yogurt instead of sour cream?**
A: Yes, Greek yogurt is a great substitute for sour cream. It will add a tangier flavor.
## Final Thoughts
This English Pub Potato Salad with Cucumber and Bacon is a delightful twist on a classic that’s sure to impress. The combination of creamy potatoes, crisp cucumber, smoky bacon, and tangy dressing is simply irresistible. Whether you’re serving it at a barbecue, packing it in a picnic basket, or enjoying it as a light lunch, this potato salad is guaranteed to be a hit. So, gather your ingredients, follow the steps, and get ready to enjoy a truly exceptional potato salad experience. Cheers!
Enjoy this recipe! Let me know if you have any questions or suggestions in the comments below.