Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 yellow potatoes; 1 tablespoon kosher salt, plus 1 teaspoon, divided; 4 large eggs; 5 slices bacon; ⅓ cup Kewpie Mayo; ½ cup whole milk greek yogurt; ¼ cup Japanese roasted sesame dressing; 2 tablespoons whole grain mustard; 1 teaspoon freshly ground black pepper; 1 cup cucumber, thinly sliced into rounds

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https://tasty.co/recipe/japanese-style-potato-salad-with-sesame-dressing-and-jammy-eggs

Easy Japanese Potato Salad With Kewpie Mayo | Tasty

Japanese potato salad is the creamy, crowd-pleasing side dish you didn't know you needed — and this version leans into everything that makes it so good. Soft yellow potatoes get mashed and folded with Kewpie mayo, tangy sesame dressing, and a scoop of Greek yogurt, then finished with crispy bacon, cool cucumber, and jammy soft-boiled eggs. It comes together in about 30 minutes and tastes even better after a little time in the fridge, making it a dream for potlucks and picnics. Serve it chilled or at room temperature — either way, it disappears fast.

Rezept

Sides

Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 20 Minuten

Zutaten:

2 yellow potatoes
1 tablespoon kosher salt, plus 1 teaspoon, divided
4 large eggs
5 slices bacon
⅓ cup Kewpie Mayo
½ cup whole milk greek yogurt
¼ cup Japanese roasted sesame dressing
2 tablespoons whole grain mustard
1 teaspoon freshly ground black pepper
1 cup cucumber, thinly sliced into rounds

Arbeitsschritte:

Bring a medium pot of water to a boil over medium-high heat. Add 1 tablespoon of the salt, then add the potatoes. Boil uncovered until the potatoes are easily pierced by a fork, about 15 minutes. Transfer the potatoes to a cutting board and let cool slightly.
Bring a separate medium pot of water to a boil over medium-high heat. Gently lower the eggs into the boiling water and cook for 8 minutes. Transfer the eggs to a bowl of ice water and let sit until cool enough to handle, about 5 minutes. Peel the eggs and set aside.
Add the bacon to a large, heavy-bottomed skillet over medium-high heat. Cook until the fat has rendered and the bacon is crispy, about 4 minutes per side. Transfer the bacon to a paper towel-lined plate and set aside.
In a large bowl, whisk together the Kewpie mayonnaise, Greek yogurt, sesame dressing, whole grain mustard, remaining 1 teaspoon salt, and the pepper until smooth.
Add the potatoes, 3 of the eggs, the cucumber, and 4 of the bacon slices to the bowl, crumbling the bacon as you add it. Use two spoons to roughly mash and fold everything together into bite-sized pieces, making sure the dressing coats all of the ingredients.
Taste and season with additional salt and pepper as needed. Slice the remaining egg and crumble the remaining bacon slice over the top for garnish. Serve immediately or refrigerate until ready to serve.
Enjoy!