Creamy Japanese Potato Salad
35Min
4Servings
245Cal
MediumLevel
Kid friendly
Ingredients
Main ingredients
potatoes (boiled)
2 piece
eggs (boiled)
3 piece
cucumber (thinly sliced, salted, drained)
0.5 piece
bacon (cooked)
50 g
Dressing
Greek yogurt
2 tbsp
mayonnaise
2 tbsp
whole grain mustard
1 tbsp
milk
2 tbsp
black pepper
1 pinch
Instructions
1
Prepare dressing
Combine Greek yogurt, mayonnaise, whole grain mustard, milk, and black pepper in a bowl. Mix well.
2
Prepare cucumber
Thinly slice the cucumber, sprinkle with salt, let sit for 10 minutes, then squeeze out excess moisture.
10 mintimer 10 min
3
Combine ingredients
Add boiled potatoes, cucumber, bacon, and boiled eggs to the dressing. Gently mix everything together.
Original recipe
Storage
Fridge: 2 days
Reheat: Serve cold, no reheating required
Best consumed within 2 days. Stir before serving if separated.
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