Addictive Japanese Potato Salad Recipe (Izakaya Style) 🥔 #izakaya

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% Daily Values based on a 2,000 calorie diet

Step 1

Boil potatoes and eggs in salted water for 12-15 minutes.

Step 2

While boiling, slice carrots into half moons or quarters, and thinly slice cucumber. Salt the cucumber and set aside.

Step 3

Heat a frying pan over medium heat. Add olive oil, then cook bacon, diced garlic, and sliced onions until bacon is crispy and onions are soft. Remove from heat.

Step 4

When potatoes are fork-tender, transfer eggs to cold water and potatoes to a large bowl. Cook carrots in the same water for 1 minute.

Step 5

Mash the hot potatoes until smooth. Add the bacon mixture, carrots, and peeled boiled eggs. Mix well.

Step 6

Squeeze excess moisture from cucumber and add to bowl. Add parmesan, dashi granules, pepper, apple vinegar, Japanese mayonnaise, sesame oil, honey, and Japanese mustard. Mix until combined.

Step 7

Refrigerate for at least 30 minutes before serving. Finish with extra black pepper to taste.