This Japanese-style potato salad is creamy and comforting, with cucumber, eggs and crisp beef bacon. Greek yogurt, mayonnaise and mustard make a tangy dressing, and a halved egg on top gives it a pretty finish. This is Aylin’s variation, rather than a traditional Japanese potato salad.
Tips before you start
Boil the potatoes until a knife slips through easily, then drain well. The three eggs mixed into the salad should be fully set; the fourth can be cooked to your preferred firmness for serving. Add the milk to the dressing gradually, stopping when it is creamy enough. Potato size and moisture can change how much is needed.
How to make japanese-style egg potato salad
- Boil the potatoes until fork-tender, about 20 minutes depending on size, then drain. Cook three eggs until the whites and yolks are set; cook the fourth to your preferred firmness for the topping. Cool the eggs in cold water and peel.
- Cook the beef bacon in a pan until crisp and cooked through, following its package instructions. Chop into bite-sized pieces.
- Whisk the yogurt, mayonnaise, mustard, pepper and a little salt. Add the milk gradually until creamy; you may not need all 5 tablespoons.
- Roughly mash the drained potatoes and three peeled eggs into the dressing. Fold in the sliced cucumber and chopped bacon. Taste and adjust seasoning.
- Halve the reserved egg and place it on top. Serve promptly, or refrigerate the salad until serving and add the topping at the end.
More recipes to try
For another cosy meal, try roasted tomato pasta with ricotta or browse the recipe collection.
A creamy potato salad with plenty of texture
This Japanese-style egg potato salad brings together roughly mashed potatoes, chopped eggs, cucumber and crisp beef bacon. The dressing combines yogurt, mayonnaise and mustard for a creamy, tangy finish. Leaving a few small potato pieces gives it more texture than a smooth mash, and the reserved egg makes a pretty topping. This is a personal variation with beef bacon and yogurt, rather than a traditional Japanese potato salad.
Ingredient notes
Choose potatoes that become tender enough to mash, and cook them until a knife slides in easily. Eggs add richness to the salad as well as the topping. Thinly sliced cucumber brings a fresh crunch, while beef bacon adds a savoury contrast. Plain Greek yogurt and mayonnaise form the dressing; mustard sharpens the flavour. Milk loosens it, but add it gradually because the moisture in the potatoes and yogurt can vary.
How to get the texture right
Drain the cooked potatoes well so extra water does not dilute the dressing. Roughly mash them with the three cooked eggs, leaving small pieces rather than working everything into a smooth paste. Fold the cucumber and chopped bacon in gently at the end. Start with only a little milk and stop as soon as the salad is creamy enough. You can loosen a thick salad more easily than you can rescue one that is watery.
Serving ideas
Spoon the salad into a shallow bowl and add the halved reserved egg just before serving. It makes a lovely side with chicken, or a simple lunch alongside crisp vegetables and bread. For a completely different potato texture, try the cheesy smashed potatoes. Keep the salad chilled until you are ready to bring it to the table.
Can I leave out the beef bacon?
Yes, you can omit it for a simpler egg and cucumber potato salad. The texture will be softer without the crisp pieces, and you may want to adjust the seasoning after mixing. The recipe still contains eggs and dairy, so omitting bacon alone does not make it vegan.
Why is my potato salad watery?
Undrained potatoes, wet cucumber or too much milk can make the dressing loose. Drain the potatoes thoroughly and pat the sliced cucumber dry if needed. Stir in the milk a little at a time instead of pouring it all in at once. If making ahead, give the salad a gentle stir before serving and check its consistency before adding any extra liquid.
Can I prepare it ahead?
Keep the prepared salad covered in the fridge and add the reserved egg topping when serving. For the strongest contrast between creamy and crisp, reserve some freshly cooked beef bacon to add at the end. Cucumber releases moisture as it sits, so the texture will soften compared with a freshly mixed bowl.
Japanese-Style Egg Potato Salad
Ingredients
Method
- Boil the potatoes until fork-tender, about 20 minutes depending on size, then drain. Cook three eggs until the whites and yolks are set; cook the fourth to your preferred firmness for the topping. Cool the eggs in cold water and peel.
- Cook the beef bacon in a pan until crisp and cooked through, following its package instructions. Chop into bite-sized pieces.
- Whisk the yogurt, mayonnaise, mustard, pepper and a little salt. Add the milk gradually until creamy; you may not need all 5 tablespoons.
- Roughly mash the drained potatoes and three peeled eggs into the dressing. Fold in the sliced cucumber and chopped bacon. Taste and adjust seasoning.
- Halve the reserved egg and place it on top. Serve promptly, or refrigerate the salad until serving and add the topping at the end.
Leave a Reply