Japanese-inspired potato salad
Serves 1
Directions
- 1Wrap potatoes with plastic wrap and microwave at 600w for 4-6 minutes, then remove the skin using kitchen paper.
- 2Bring a pot of water to a boil, carefully add eggs, and cook for 6 minutes, then transfer to ice water for 5-10 minutes.
- 3Slice cucumber, sprinkle with salt, and let sit for 5 minutes before squeezing out excess water.
- 4Cut bacon and cook in a pan until crispy.
- 5Mix yogurt, mayonnaise, mustard, milk, and black pepper in a bowl to make the dressing.
- 6Combine soft boiled eggs, softened potatoes, cucumber, and crispy bacon in a bowl.
- 7Smash the potatoes and eggs, then gently combine everything with the dressing.
- 8Top with a reserved soft-boiled egg and sprinkle with black pepper.
Ingredients
- 2 whole potato
- 4 whole egg
- 1/2 whole cucumber
- null bacon
- 2 tbsp Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp mustard
- 2 tbsp milk
- null black pepper
- null salt (optional)
Equipment
microwaveplastic wrappotkitchen paperbowlpan
Tips
- Use kitchen paper to help remove the potato skin easily.
- Ice water bath makes the egg shells come off easily.
Related recipes
Mapo Tofu and Smashed Cucumber Salad
Japanese · Salad
Roasted Broccoli Salad with Creamy Garlic-Miso Dressing
Japanese · Salad
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad