Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tsp salt
  • 1/2 cup carrot, finely diced
  • 1/2 cup Japanese cucumber, thinly sliced
  • 2 tbsp red onion, minced
  • 1/4 tsp salt
  • 1/2 cup Kewpie Japanese Mayonnaise
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/4 tsp ground black pepper
  • 1/8 tsp salt
  • 2 large hard-boiled eggs, chopped
  • 3 strips bacon, fried crisp and crumbled

Instructions:

  1. Toss the sliced cucumbers with 1/4 tsp salt and let them sit for 5 minutes. Squeeze the excess water out using a paper towel or strainer.
  2. Place cubed potatoes and diced carrots in a pot of salted water. Bring to a boil, then simmer for 12–15 minutes until the potatoes are fork-tender.
  3. Drain the potatoes and carrots well and let them steam-dry in the pot for 2 minutes.
  4. While the potatoes are still hot, use a masher to crush about half of the potatoes into a smooth paste, leaving the remaining half as chunky pieces.
  5. Add the minced onion, salted cucumbers, chopped eggs, and crumbled bacon to the bowl.
  6. Fold in the Kewpie mayonnaise, rice vinegar, honey, salt, and pepper. Stir gently until the dressing is evenly distributed and the salad looks glossy.