Creamy Japanese-Style Potato Salad
- 25 min
- Serves 2
- 9 ingredients
15 minutes to prep, 10 to cook. A silky Japanese‑style potato salad that blends a creamy yogurt‑based dressing with tender potatoes, crisp cucumbers, and smoky bacon. The jammy soft‑boiled eggs add richness, making it a comforting side for any meal.
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Method
Prepare the dressing: In a large bowl, combine the Greek yogurt, mayonnaise, grainy mustard, a few splashes of milk, and freshly crushed black pepper. Stir until the mixture is smooth and creamy.
Boil the potatoes until tender, then let them cool slightly and cut into bite‑size pieces.
Soft‑boil the eggs, cool them in ice water, peel, and slice them into jammy halves.
Slice the Persian cucumbers and crumble the crispy bacon.
In a serving bowl, gently toss the potatoes, cucumber slices, and bacon pieces together. Top the salad with the sliced jammy eggs and drizzle the prepared dressing over everything. Mix lightly to coat, then serve immediately or chill briefly before serving.
Tips while you cook
- Prepare the dressing first
- Whisk the yogurt, mayonnaise, mustard, milk, and pepper before handling the potatoes and eggs.
- Cool boiled potatoes slightly
- Let the potatoes rest after boiling.
- Slice cucumbers and crumble bacon before tossing
- Having the cucumber slices and bacon ready speeds up the final mixing step.
- Chill briefly if desired
- After mixing, refrigerate the salad for a short time before serving for a cooler texture.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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