Japanese Potato Salad
Japanese potato salad? Yes, that’s right! Not your typical potato salad, this dish is packed with veggies, which elevates it to a whole new dish, full of nutrients and flavor. One bite and you’ll never look at potato salad the same way again!
- medium potato (4)
- cucumber (1/2)
- onion (1/4)
- carrot (1)
- salt (1/2 teaspoon)
- bacon (2 slices)
- hard boiled egg (1)
- mayonnaise (1/3 cup)
- rice vinegar (1 tablespoon)
- sugar (1 teaspoon)
- salt (1 teaspoon)
- pepper (1/2 teaspoon)
Bring a medium pot of water to a boil over high heat. While waiting for the water to boil, peel the potatoes then chop into several large pieces.
Add the potato to the water and let boil for ten minutes, or until the potato is easily pierced with a fork.
While the potato is boiling, prepare the other ingredients. Finely slice the cucumber into thin rings, then chop into several smaller chunks.
Thinly slice the onion as well, and chop into smaller pieces.
Place the cucumber and onion in a small bowl with 1/2 teaspoon of salt and let sit for a few minutes to draw out the water.
Grate the carrot, then place in a microwave safe bowl with enough water to cover. Microwave for 4 to 5 minutes to quickly cook the carrot. Drain and let cool.
Slice each piece of bacon down the middle, then cut each piece into small chunks.
Place the bacon in a small pan over medium high heat and cook until browned. Drain, then place on a paper towel to drain off as much fat as possible.
Peel the egg and roughly chop into pieces.
Once the potatoes have been cooked, drain and return to the pot. Using a fork, gently mash the potato into smaller pieces, leaving a few chunks.
Now time to throw it all together! Simply place all of the ingredients together in a bowl and stir to combine. Refrigerate until ready to eat!
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