Bacon And Egg Japanese Potato Salad

Name: Bacon And Egg Japanese Potato Salad
Cook time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1.5 pounds russet potatoes; 4 medium garlic cloves; 1 tablespoon kosher salt; 2 teaspoons unseasoned rice vinegar; 1.5 teaspoons dry mustard; 0.5 teaspoon white sugar; 0.25 teaspoon kosher salt; 0.5 teaspoon ground white pepper; 1 whole Persian cucumber; 0.25 medium yellow onion; 0.25 teaspoon kosher salt; 4 ounces thick-cut bacon; 2 large soft-cooked eggs; 0.5 cup Kewpie mayonnaise; 1 to taste shichimi togarashi or toasted sesame seeds

Japanese potato salads are defined by a mashed potato–like texture, a velvetiness richness from Kewpie mayonnaise, and the crunch of salted and squeezed-dry cucumbers. The salad is best at room temperature and can be made a day ahead.

By 177milkstreet

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

1.5 pounds russet potatoes
4 medium garlic cloves
1 tablespoon kosher salt
2 teaspoons unseasoned rice vinegar
1.5 teaspoons dry mustard
0.5 teaspoon white sugar
0.25 teaspoon kosher salt
0.5 teaspoon ground white pepper
1 whole Persian cucumber
0.25 medium yellow onion
0.25 teaspoon kosher salt
4 ounces thick-cut bacon
2 large soft-cooked eggs
0.5 cup Kewpie mayonnaise
1 to taste shichimi togarashi or toasted sesame seeds

Instructions

Place the potatoes and garlic in a large saucepan; add enough water to cover by 2 inches. Add 1 tablespoon salt and bring to a boil over medium-high. Reduce to medium and cook, uncovered and stirring occasionally, until the potatoes begin to fall apart when pierced with a skewer, 15 to 20 minutes.
Drain the potatoes, then return them to the saucepan. Set over low and cook, occasionally shaking the pan, until dry, 2 to 3 minutes. Stir in the vinegar, mustard, sugar, ¼ teaspoon salt and ½ teaspoon pepper; set aside to cool.
Meanwhile, in a small bowl, toss the cucumber and onion with ¼ teaspoon salt, gently rubbing with your fingers until the vegetables begin to wilt; set aside. In a 10-inch skillet over medium, cook the bacon, stirring occasionally, until browned but not fully crisped, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.
When the potatoes are cooled, peel and finely chop the eggs, then add to the potatoes. Using your hands, squeeze the cucumber-onion mixture to remove the moisture. Add half of it to the potatoes along with the mayonnaise and bacon; stir gently. Taste and season with salt and pepper, then transfer to a serving bowl. Pile the remaining cucumber mixture on top and sprinkle with shichimi togarashi (if using).