Japanese Potato Salad
Japanese Potato Salad
Ingredients
For the Salad
- 2 potatoes
- 4 large eggs
- 1/2 cucumber
- 4 slices bacon
- 1/4 teaspoon salt, for cucumber
For the Dressing
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons milk
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Wrap the potatoes individually in plastic wrap. Microwave them at 600W for 4 to 6 minutes, or until fork-tender. Carefully remove the plastic wrap and, using kitchen paper or a clean towel, peel the skin off the warm potatoes. Set aside to cool slightly.
⏱️ 6 min
- 2
While the potatoes are cooking, prepare the soft-boiled eggs. Fill a medium pot with enough water to completely cover the eggs. Bring the water to a rolling boil. Carefully lower the 4 eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes.
⏱️ 8 min
- 3
Immediately transfer the cooked eggs to an ice bath (a bowl of ice water) and let them cool for 5 to 10 minutes. This stops the cooking process and makes them easier to peel. Once cooled, gently peel the eggs.
⏱️ 10 min
- 4
Slice the cucumber into thin rounds or half-moons. Place the sliced cucumber in a small bowl, sprinkle with 1/4 teaspoon of salt, and let it sit for 5 minutes. This will draw out excess water. After 5 minutes, gently squeeze the cucumber slices to remove as much liquid as possible.
⏱️ 5 min
- 5
Cut the bacon into small pieces. Cook the bacon in a skillet over medium heat until it is crispy. Drain the crispy bacon on a paper towel-lined plate to remove excess grease.
⏱️ 7 min
- 6
In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, milk, and freshly ground black pepper. Whisk until the dressing is smooth and well combined.
⏱️ 3 min
- 7
Add the softened potatoes (roughly chopped if desired), 3 of the peeled soft-boiled eggs, the squeezed cucumber, and the crispy bacon to the bowl with the dressing. Reserve one soft-boiled egg for topping.
⏱️ 2 min
- 8
Using a fork or potato masher, gently smash the potatoes and eggs in the bowl. Mix everything together until combined, leaving some texture from the potatoes and eggs. Do not overmix; a slightly chunky texture is desirable.
⏱️ 3 min
- 9
Transfer the potato salad to a serving dish. Halve or quarter the remaining soft-boiled egg and place it on top of the salad. Sprinkle with additional black pepper, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Potato Salad
For the Salad
- 2 potatoes
- 4 large eggs
- 1/2 cucumber
- 4 slices bacon
- 1/4 teaspoon salt, for cucumber
For the Dressing
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons milk
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Wrap the potatoes individually in plastic wrap. Microwave them at 600W for 4 to 6 minutes, or until fork-tender. Carefully remove the plastic wrap and, using kitchen paper or a clean towel, peel the skin off the warm potatoes. Set aside to cool slightly.
⏱️ 6 min - 2
While the potatoes are cooking, prepare the soft-boiled eggs. Fill a medium pot with enough water to completely cover the eggs. Bring the water to a rolling boil. Carefully lower the 4 eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes.
⏱️ 8 min - 3
Immediately transfer the cooked eggs to an ice bath (a bowl of ice water) and let them cool for 5 to 10 minutes. This stops the cooking process and makes them easier to peel. Once cooled, gently peel the eggs.
⏱️ 10 min - 4
Slice the cucumber into thin rounds or half-moons. Place the sliced cucumber in a small bowl, sprinkle with 1/4 teaspoon of salt, and let it sit for 5 minutes. This will draw out excess water. After 5 minutes, gently squeeze the cucumber slices to remove as much liquid as possible.
⏱️ 5 min - 5
Cut the bacon into small pieces. Cook the bacon in a skillet over medium heat until it is crispy. Drain the crispy bacon on a paper towel-lined plate to remove excess grease.
⏱️ 7 min - 6
In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, milk, and freshly ground black pepper. Whisk until the dressing is smooth and well combined.
⏱️ 3 min - 7
Add the softened potatoes (roughly chopped if desired), 3 of the peeled soft-boiled eggs, the squeezed cucumber, and the crispy bacon to the bowl with the dressing. Reserve one soft-boiled egg for topping.
⏱️ 2 min - 8
Using a fork or potato masher, gently smash the potatoes and eggs in the bowl. Mix everything together until combined, leaving some texture from the potatoes and eggs. Do not overmix; a slightly chunky texture is desirable.
⏱️ 3 min - 9
Transfer the potato salad to a serving dish. Halve or quarter the remaining soft-boiled egg and place it on top of the salad. Sprinkle with additional black pepper, if desired, before serving.
⏱️ 1 min