# Japanese-inspired potato salad

- Cuisine: Japanese
- Category: Salad
- Difficulty: easy
- Language: en

## 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)

## Instructions

1. Wrap potatoes with plastic wrap and microwave at 600w for 4-6 minutes, then remove the skin using kitchen paper.
2. Bring a pot of water to a boil, carefully add eggs, and cook for 6 minutes, then transfer to ice water for 5-10 minutes.
3. Slice cucumber, sprinkle with salt, and let sit for 5 minutes before squeezing out excess water.
4. Cut bacon and cook in a pan until crispy.
5. Mix yogurt, mayonnaise, mustard, milk, and black pepper in a bowl to make the dressing.
6. Combine soft boiled eggs, softened potatoes, cucumber, and crispy bacon in a bowl.
7. Smash the potatoes and eggs, then gently combine everything with the dressing.
8. Top with a reserved soft-boiled egg and sprinkle with black pepper.

## Equipment

- microwave
- plastic wrap
- pot
- kitchen paper
- bowl
- pan

## Tips

- Use kitchen paper to help remove the potato skin easily.
- Ice water bath makes the egg shells come off easily.

## Source

- Original video: https://www.facebook.com/share/r/18WRHCpt84/
- Creator: Justsooogood
- Recipe page: https://www.cliprecipe.com/recipe/491f8125-a8e8-4729-9355-585d204b71be
- Extracted: 2026-10-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt