Skip to content
Menu
Japanese-Style Creamy Potato Salad
Side

Japanese-Style Creamy Potato Salad

40 minServes 4Nutri-Score C€€
from @ziliacooks1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • potatoes (peeled after boiling)Produce4 pieces
  • eggs (hard boiled)Other4 pieces
  • cucumber (medium, thinly sliced)Produce0.5 pieces
  • bacon (cooked until crisp)Meat150 g
  • Greek yoghurtDairy45 ml
  • mayonnaise (Japanese Kewpie if possible)Pantry45 ml
  • mustardPantry30 ml
  • milkDairy30 ml
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

320kcal

Carbs
28 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl
  • Colander

step by step

Method

  1. Boil the potatoes and eggs

    • Boil the potatoes until tender, then peel them.
    • Boil the eggs until hard boiled, then peel and cut them.
    Step 1

  2. Cook the bacon

    • Cook the bacon in a pan until crisp.
    Step 2

  3. Make the dressing

    • Mix the Greek yoghurt, mayo, mustard, milk and black pepper together.
    Step 3

  4. Assemble the salad

    • Put the potatoes, eggs, bacon and cucumber in a bowl.
    • Pour over the dressing and mix gently.
    Step 4
Get Mezze