Japanese Potato Salad

Ingredients

• 6 Cooked potatoes (Peeled; approximately 6 medium potatoes)
• 3 Hard-boiled eggs (Peeled)
• 7 Pickles (The source indicates between 6 and 8; sliced)
• 100 g Bacon (Diced)
• 2 Greek yogurt (Approximately 2 individual containers; an estimated total of 250 g)
• 4 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Whole-grain mustard
• Salt (To taste)
• Black pepper (To taste)
• Paprika (Optional, for serving)

Steps

1. 1

   In a large bowl, add the Greek yogurt, mayonnaise, Dijon mustard, and whole-grain mustard. Season with salt and pepper to taste.

2. 2

   Mix until you have a smooth, creamy sauce, making sure the mustards are evenly distributed.

3. 3

   Add the cooked, peeled potatoes to the bowl.

4. 4

   Add the peeled hard-boiled eggs.

5. 5

   Mash the potatoes and eggs with a fork or potato masher, leaving a rustic texture; there is no need to turn them into a completely smooth purée.

6. 6

   Add the sliced pickles and stir gently until incorporated without completely breaking them apart.

7. 7

   Cover the bowl and refrigerate the salad for approximately 1 hour, until thoroughly chilled and the flavors have melded.

8. 8

   While the salad chills, place the diced bacon in a skillet over medium heat. Cook, stirring occasionally, until lightly crisp and golden brown.

9. 9

   Remove the bacon from the skillet and let it cool on paper towels to remove excess fat and preserve its crisp texture.

10. 10

    Serve the salad chilled, topping it with the crispy bacon. If desired, sprinkle with a little paprika before serving.

Notes

The original recipe does not specify the size of the yogurt containers; a total of 250 g was estimated. Keep the salad refrigerated and do not leave it at room temperature for extended periods. The bacon can be added just before serving so it does not lose its crisp texture.

Nutrition per serving

• salad
• side dish
• Japanese-style
• fresh
• gluten-free
• with bacon
• pickles
• summer