Creamy Japanese Potato Salad - An authentic, easy home style Japanese recipe with egg and mashed potato goodness. It's the best side dish for a barbeque or dinner.
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Creamy Japanese Potato Salad

Creamy Japanese Potato Salad - An authentic, easy home style Japanese recipe with egg and mashed potato goodness. It's the best side dish for a barbeque or dinner.
Course Salad
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Wandercooks

Ingredients

  • 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
  • Salt
  • Pepper

Instructions

  • 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.

Notes

You can make this salad ahead of time, just be sure to store in an airtight container in the refrigerator. The flavour is best when eaten immediately, or max within a few hours.