Japanese-Style Potato Salad
Japanese-Style Potato Salad
Ingredients
For the Salad
- 2 potatoes, medium
- 4 large eggs
- 1/2 cucumber
- 4 strips bacon
- 1/4 teaspoon salt, for cucumber, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Dressing
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons milk
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the potatoes: Wrap each potato individually in plastic wrap. Microwave on high (600W) for 4 to 6 minutes, or until fork-tender. Carefully remove the plastic wrap and, using a kitchen towel or paper, peel the skin from the warm potatoes. Set aside to cool slightly.
⏱️ 6 min
- 2
Cook the soft-boiled eggs: In a medium pot, add enough water to completely cover the 4 eggs. Bring the water to a rolling boil over high heat. Carefully lower the eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes.
⏱️ 10 min
- 3
Chill the eggs: While the eggs are cooking, prepare an ice bath in a medium bowl. Immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool for 5 to 10 minutes. This stops the cooking process and makes them easier to peel. Once cooled, carefully peel the eggs.
⏱️ 10 min
- 4
Prepare the cucumber: Thinly slice the half cucumber. Place the slices in a small bowl, sprinkle with 1/4 teaspoon of salt, and let sit for 5 minutes. This will draw out excess water. After 5 minutes, gently squeeze the cucumber slices with your hands or press them between paper towels to remove as much liquid as possible.
⏱️ 7 min
- 5
Cook the bacon: Cut the bacon strips into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy. Remove the crispy bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
⏱️ 8 min
- 6
Make the dressing: In a large mixing bowl, combine the Greek yogurt, mayonnaise, mustard, milk, and 1/8 teaspoon of black pepper. Whisk until well combined and smooth.
⏱️ 3 min
- 7
Assemble the salad: Add the softened potatoes, the squeezed cucumber, and the crispy bacon to the dressing bowl. Take 3 of the peeled soft-boiled eggs and add them to the bowl as well. Reserve one egg for topping.
⏱️ 3 min
- 8
Combine and smash: Using a fork or a potato masher, gently smash the potatoes and the 3 soft-boiled eggs in the bowl. Mix everything together until just combined, being careful not to overmix. You want some texture from the potatoes and eggs.
⏱️ 5 min
- 9
Serve: Transfer the potato salad to a serving dish. Slice the remaining soft-boiled egg in half or quarters and use it as a garnish on top of the salad. Sprinkle with additional freshly ground black pepper, if desired. Serve immediately or chill for later enjoyment.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese-Style Potato Salad
For the Salad
- 2 potatoes, medium
- 4 large eggs
- 1/2 cucumber
- 4 strips bacon
- 1/4 teaspoon salt, for cucumber, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Dressing
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons milk
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the potatoes: Wrap each potato individually in plastic wrap. Microwave on high (600W) for 4 to 6 minutes, or until fork-tender. Carefully remove the plastic wrap and, using a kitchen towel or paper, peel the skin from the warm potatoes. Set aside to cool slightly.
⏱️ 6 min - 2
Cook the soft-boiled eggs: In a medium pot, add enough water to completely cover the 4 eggs. Bring the water to a rolling boil over high heat. Carefully lower the eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes.
⏱️ 10 min - 3
Chill the eggs: While the eggs are cooking, prepare an ice bath in a medium bowl. Immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool for 5 to 10 minutes. This stops the cooking process and makes them easier to peel. Once cooled, carefully peel the eggs.
⏱️ 10 min - 4
Prepare the cucumber: Thinly slice the half cucumber. Place the slices in a small bowl, sprinkle with 1/4 teaspoon of salt, and let sit for 5 minutes. This will draw out excess water. After 5 minutes, gently squeeze the cucumber slices with your hands or press them between paper towels to remove as much liquid as possible.
⏱️ 7 min - 5
Cook the bacon: Cut the bacon strips into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy. Remove the crispy bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
⏱️ 8 min - 6
Make the dressing: In a large mixing bowl, combine the Greek yogurt, mayonnaise, mustard, milk, and 1/8 teaspoon of black pepper. Whisk until well combined and smooth.
⏱️ 3 min - 7
Assemble the salad: Add the softened potatoes, the squeezed cucumber, and the crispy bacon to the dressing bowl. Take 3 of the peeled soft-boiled eggs and add them to the bowl as well. Reserve one egg for topping.
⏱️ 3 min - 8
Combine and smash: Using a fork or a potato masher, gently smash the potatoes and the 3 soft-boiled eggs in the bowl. Mix everything together until just combined, being careful not to overmix. You want some texture from the potatoes and eggs.
⏱️ 5 min - 9
Serve: Transfer the potato salad to a serving dish. Slice the remaining soft-boiled egg in half or quarters and use it as a garnish on top of the salad. Sprinkle with additional freshly ground black pepper, if desired. Serve immediately or chill for later enjoyment.
⏱️ 3 min