Japanese-Style Potato Salad with Soft-Boiled Eggs

Ingredients

• 2 potatoes (medium sized)
• 4 eggs (soft-boiled; one reserved for topping)
• 0.5 cucumber (sliced)
• 3 oz bacon (cut into pieces)
• 2 tbsp Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp mustard
• 2 tbsp milk
• salt (a bit for the cucumber)
• black pepper (to taste and for garnish)

Steps

1. 1

   Wrap potatoes with plastic wrap and microwave at 600w for 4-6 minutes until softened.

2. 2

   Using kitchen paper to protect your hands, remove the skin from the hot potatoes.

3. 3

   In a pot, add enough water to cover 4 eggs completely and bring to a boil.

4. 4

   Carefully add the eggs to the boiling water and cook for 6 minutes.

5. 5

   Remove the eggs and place them in ice water for 5-10 minutes; peel the shells off.

6. 6

   Slice the half cucumber, sprinkle with a bit of salt, and let sit for 5 minutes. Squeeze out the excess water.

7. 7

   Cut the bacon into pieces and cook in a pan over medium heat until crispy.

8. 8

   In a large bowl, whisk together the Greek yogurt, mayonnaise, mustard, milk, and black pepper to make the dressing.

9. 9

   Add 3 of the soft-boiled eggs, the softened potatoes, the squeezed cucumber, and the crispy bacon to the dressing bowl.

10. 10

    Smash the potatoes and the eggs into the dressing, then gently combine all ingredients.

11. 11

    Top the salad with the remaining soft-boiled egg and a final sprinkle of black pepper.

Notes

To ensure the eggshells come off easily, do not skip the ice bath. Squeezing the water out of the cucumbers prevents the salad from becoming watery later.

Nutrition per serving

• potato salad
• japanese
• side dish
• easy recipe
• lunch
• picnic
• bacon