Steps

1. Slice 2 cloves garlic.
   🕒 01:30
2. Cut 1/4 onion slightly thick, and halve the long pieces.
   🕒 02:11
3. Peel 2 potatoes and remove any eyes.
   🕒 02:28
4. Halve the potatoes, then cut into smaller 4 pieces and place in a heatproof container.
   🕒 02:41
5. Lightly mix the potatoes and onion in the container, and add 3 tbsp water.
   🕒 03:01
6. Cover with plastic wrap and microwave at 600W for 6 minutes. [This is the key!] Microwave cooking is not about being lazy; it scientifically achieves the same state as steaming, saving time without compromising flavor.
   🕒 03:09
7. Dice 60g bacon.
   🕒 03:35
8. Heat 1 tsp olive oil in a frying pan and sauté the bacon over low heat. [This is the key!] Cook slowly over low heat to render the fat and achieve a crispy, fragrant brown.
   🕒 04:02
9. Continue to sauté until the fat has sufficiently rendered from the bacon and it has a fragrant brown color.
   🕒 04:44
10. Add the sautéed bacon, along with its rendered fat, to the container with the microwaved potatoes and onion.
    🕒 04:56
11. While still hot, mash the potatoes with a spoon or similar utensil as you mix.
    🕒 05:18
12. Mix and let cool for about 10 to 15 minutes, until lukewarm.
    🕒 05:48
13. Add the seasonings to the cooled potatoes.
    🕒 06:15
14. Add 3.5 tbsp mayonnaise.
    🕒 06:20
15. Add less 1 tsp black pepper</b>; using coarsely ground black pepper enhances the aroma.
    🕒 06:44
16. Add 1/3 tsp salt.
    🕒 06:56
17. Add 1 tsp sugar.
    🕒 07:01
18. Add 6 dashes MSG to increase the umami. [This is the key!] Adding MSG creates a perfect balance of umami.
    🕒 07:05
19. Mix until all seasonings are well incorporated.
    🕒 07:20
20. Plate the salad.
    🕒 07:41
21. Garnish with plenty of black pepper for a finishing touch. Enjoy with Tabasco if desired.
    🕒 07:47