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Japanese Potato Salad

Recipe by Alberto Ugarte on InstagramAdded 3 November 2026.

15 minutes to prep, 20 to cook. A creamy Japanese‑style potato salad that mixes tangy Greek yogurt, mustard, and soy sauce with tender potatoes, hard‑boiled eggs, crisp cucumber, and smoky bacon, creating a refreshing side dish perfect for lunch.

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Method

  1. Boil the potatoes in salted water until tender, then drain, let cool, and cut into bite‑size pieces.

  2. Place the eggs in boiling water, cook for about 10 minutes until hard‑boiled, then cool, peel, and chop.

  3. In a large bowl combine the Greek yogurt, mustard, soy sauce, salt, and black pepper, mixing until smooth.

  4. Add the boiled potatoes, chopped eggs, sliced cucumber, fried bacon pieces, and chopped chives to the dressing.

  5. Toss everything gently until well coated and refrigerate for at least 15 minutes before serving chilled.

Tips while you cook

Cool potatoes before cutting
Allow the boiled potatoes to cool after draining before cutting into bite‑size pieces.
Chill for flavor development
Refrigerate the tossed salad for at least 15 minutes before serving.
Fry bacon until crisp
Cook the chopped bacon until crisp before adding it to the salad.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Alberto Ugarte made this.

The recipe comes from Alberto Ugarte’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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