Potato Salad has always been the ultimate side dish but now it’s time for a flavour makeover. Perfect for a BBQ or when you just need a big bowl of comfort food, this homestyle Japanese Potato Salad with egg and bacon is easy to make and ready to take centre stage.
Woo it’s the 1st of February guys, do you know what this meeeeans!?
It means we are heading home THIS MONTH. So many mixed emotions right now. To combat our rather perplexed reaction to this news we decided to do what we do best:
Cook up a storm with good music and happy feels. (Hello Hottest 100 Countdown).
And then this little recipe popped up.
We have loved this Japanese Potato Salad from the very first time we visited Japan.
In fact, before we even arrived Sarah raved and raved about how good it was and how I really, really, REALLY needed to try it.
I thought to myself, pshh. Seriously?
It’s tater salad. How good can it be?
Well let me tell you:
Kitty thinks it’s good… (One of the locals checkin’ out the haps)
And I think it’s dammmmmmmmnnn good.
It may look humble but this stellar mix of mashed potato, crunchy cucumber, carrot, bacon and squiggles of Japanese Kewpie mayonnaise IS that good and you NEED to make some right now.
(Eating the whole lot straight out of the bowl with chopsticks is entirely optional)
It’s the fluffiest, lightest, mash-with-a-fork-and-mix-everything-in potato salad that’s full of flavour and 100% NOT a soggy, gluggy mess like plain old boring mashed potato.
Aaaannnnd it’s mixed with Japanese Kewpie mayonnaise, which is at a whoooole other level on the flavour scale and is, in our opinion, far tastier than that whole-egg stuff everyone raves about back home. (Pick it up at any Asian grocery or the Asian aisle in your local supermarket)
Today was literally the perfect day for a cook sesh. It was cold and windy and horrible and soooooo so tempting to wear this weird Japanese blanket in our room as a comfy robe all day.
(The thing has arms guys. It’s like a snuggie only thicker and less stylish, if that’s even possible.)
But of course we had to brave the cold grey weather at some point to pick up our fresh ingredients from a nearby Japanese market.
Then it was straight back inside to chop and boil and dodge around each other in this tiny one-burner kitchen.
Once our fluffy little salad was ready for the munch we jumped outside once more to take a few snaps.
As it turns out, Kitty wasn’t the only local interested in what we were up to . That “quiet” little laneway behind our apartment turned into a busy little thoroughfare as soon as we set ourselves up.
Seriously though, we must have looked quite strange with our little bowl of fluff set out on the street.
But I didn’t care.
One bite, and it was all totally worth it.
We can pretty much guarantee you’ll enjoy this Creamy Japanese Potato Salad whether you’re surrounded by friends at an Aussie BBQ or snuggled up under tremendously un-stylish blankets in a tiny Japanese apartment.
Now it’s time to whip up your own little mashy bowl of goodness – no matter what crazy things the weather it up to, or what crazy looks you get!
Are you a tater lover? You should probably check out this Belgian Stoemp from Brussels. With cream, radish and… beer!?
P.S. You may have noticed a slight change in our photography style today. We’re going for a new look and would love, love, LOVE your feedback. We want to show you a sense of place with our photos, the origin surrounding the dish and to make it look damn delicious of course!
- 2 potatoes washed, peeled and diced
- 2 slices middle rasher bacon diced
- 1 small cucumber thinly sliced
- 1 carrot thinly sliced
- 1 egg boiled and sliced
- 1 tbsp vegetable oil
- Kewpie mayonnaise
- Bring the potato pieces to the boil in a large saucepan and cook until tender. Remove from the heat and drain, then return to the stove and continue to heat until all the liquid has evaporated. Remove once again and set aside to cool.
- Meanwhile, place the cucumber slices in a bowl and liberally sprinkle with salt. (This will extract the liquid, leaving the cucumber nice and crunchy). After 5 – 10 minutes, rinse the cucumber then squeeze gently to remove all the water. Set aside.
- Heat the oil in a frypan over medium high heat, then add the bacon and fry until cooked. Remove from the heat and allow to cool.
- Place the potato in a mixing bowl and mash gently with a fork to retain texture.
- Add the cucumber and bacon (set aside a few pieces to garnish) and stir through the potatoes. Season with salt and pepper to taste. Add kewpie until you reach desired texture and flavour (around 4 - 6 tbsp).
- Add the egg slices and continue to mix gently so they don’t break apart too much.
- Garnish with bacon pieces and serve immediately.