Bacon and Egg Japanese Potato Salad

Ingredients

• 2 lb russet potatoes (Peeled and cut into chunks; do not substitute Yukon Gold potatoes.)
• 4 eggs (Cold eggs for soft-cooking.)
• 6 oz bacon (Chopped and cooked until crisp.)
• 1 large Japanese cucumber (Thinly sliced; English cucumber may be used. Japanese cucumbers are estimated at approximately 200 g.)
• 0.5 medium yellow onion (Thinly sliced.)
• 1 tsp kosher salt (For salting the cucumber and onion, plus the cooking water.)
• 0.5 cup Kewpie mayonnaise (If unavailable, use regular mayonnaise mixed with 1 teaspoon unseasoned rice vinegar and 1/2 teaspoon white sugar.)
• 1 tbsp unseasoned rice vinegar (Estimated for seasoning the potato mixture; omit if using the Kewpie mayonnaise substitution mixture as written above.)
• 1 tsp sugar (Estimated for balancing the dressing; use 1/2 teaspoon if substituting for Kewpie mayonnaise.)
• black pepper (To taste.)
• shichimi togarashi (For garnish; toasted sesame seeds may be substituted.)

Steps

1. 1

   Place the sliced cucumber and onion in a bowl. Sprinkle with the kosher salt, toss thoroughly, and let stand for about 15 minutes so the salt draws out excess moisture.

2. 2

   Squeeze the cucumber and onion very firmly to remove as much liquid as possible. Use a clean kitchen towel if needed; the vegetables should be noticeably dry. Set them aside.

3. 3

   Place the potato chunks in a large saucepan and cover with cold water. Add a generous pinch of salt, bring to a boil, then reduce the heat and simmer until the potatoes are very tender and easily pierced with a fork, about 15 to 20 minutes.

4. 4

   While the potatoes cook, bring a separate saucepan of water to a simmer. Carefully add the cold eggs and cook for 6 1/2 to 7 minutes for soft-centered yolks. Transfer the eggs immediately to an ice bath, cool, peel, and roughly chop.

5. 5

   Cook the chopped bacon in a skillet over medium heat until browned and crisp. Transfer it to a paper-towel-lined plate to drain, reserving a small amount of rendered fat if desired.

6. 6

   Drain the potatoes thoroughly and return them to the warm saucepan. Let them steam-dry briefly, then mash them roughly, leaving some small pieces for texture rather than making a completely smooth puree.

7. 7

   Add the Kewpie mayonnaise, rice vinegar, sugar, and black pepper to the warm mashed potatoes. Stir gently until creamy and evenly seasoned.

8. 8

   Add the squeezed cucumber and onion mixture, crisp bacon, and chopped eggs. Fold gently so the eggs remain in visible pieces and the vegetables retain some crunch.

9. 9

   Taste and adjust the seasoning. Transfer the salad to a serving bowl, garnish with shichimi togarashi or toasted sesame seeds, and serve at room temperature.

Notes

The source indicates that the salad is best at room temperature. It can be made one day ahead and refrigerated in an airtight container; before serving, stir the full cucumber mixture into the salad and let it stand at room temperature for 30 minutes. The source specifically recommends starchy russet potatoes and strongly squeezing the salted cucumber and onion dry. The exact ingredient list and method were not visible because the page requires membership, so quantities and some method details are reconstructed estimates.

Nutrition per serving

• side dish
• potato salad
• Japanese-inspired
• bacon
• egg
• creamy
• make-ahead
• gluten-free