Creamy Japanese Potato Salad

• Gluten free

• Meat

  • 2 slices Middle rasher bacon

• Produce

  • 1 Carrot
  • 1 Cucumber, small
  • 2 Potatoes

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Kewpie mayonnaise

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on wandercooks.com

Description

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

Directions

• 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.