Japanese Potato Salad

By Tasty · 30 min

Ingredients

Instructions

1. Bring a medium pot of water to a boil over medium-high heat, add 1 tablespoon of the kosher salt, then boil the potatoes uncovered until a fork pierces them easily, about 15 minutes. Move them to a board to cool slightly.
2. In a separate medium pot, bring water to a boil over medium-high heat. Lower in the eggs and cook 8 minutes. Move them to ice water for about 5 minutes until cool enough to handle, then peel and set aside.
3. Cook the bacon in a large heavy skillet over medium-high heat until the fat has rendered and it is crispy, about 4 minutes per side. Drain on a paper towel-lined plate.
4. In a large bowl, whisk the Kewpie mayo, Greek yogurt, sesame dressing, whole grain mustard, the remaining 1 teaspoon salt and the black pepper until smooth.
5. Add the potatoes, 3 of the eggs, the cucumber and 4 bacon slices (crumbled) to the bowl. Roughly mash and fold with two spoons into bite-sized pieces, making sure everything is coated in dressing.
6. Taste and adjust with more salt and pepper if needed. Slice the last egg and crumble the last bacon slice over the top. Serve right away or refrigerate until serving.

Summarized from Tasty's video. Watch it for the details.

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