A pro-taught potato salad that's as delicious as depachika (department store basement food halls), easily made in the microwave without using the stove. The perfect balance of fluffy potatoes and crisp cucumbers, with a secret dressing that's sure to become addictive. Try this world's best, customizable potato salad, perfect for summer.
Ingredients
Main Ingredients (4 servings)
- 6 large potatoes (Baron variety, approx. 150g each)
- 1 cucumber
- 1/2 onion
- Bacon, to taste
- 4 soft-boiled eggs
Seasonings
- [A] Salt (for salting cucumbers), to taste
- [B] Salt, a pinch
- [B] Black pepper, generously
- [C] Mayonnaise, 10 tbsp
- [C] Dashimarō vinegar, 1 tbsp
- [C] Sesame dressing, 2 tbsp
Steps
- Wash 6 large potatoes (Baron variety, approx. 150g each), peel with a peeler, and remove any eyes.
- Cut the potatoes into bite-sized pieces.
- Place the potatoes in a microwave-safe dish, cover without plastic wrap, and microwave at 600W for 10 minutes.
- While the microwaved potatoes are still hot, transfer them to a bowl and coarsely mash with a fork. 【This is the key!】 Don't mash them completely smooth; leave some texture.
- Season the mashed potatoes with a pinch of salt and generous black pepper. 【This is the key!】 Seasoning while hot enhances the flavor.
- Thinly slice 1 cucumber, sprinkle with salt to taste for salting, rub until it releases water, then squeeze out thoroughly.
- Thinly slice 1/2 onion, soak in water, then squeeze out the water thoroughly.
- Fry bacon to taste in a frying pan. Cut 4 soft-boiled eggs into quarters.
- In a separate bowl, combine 10 tbsp mayonnaise, 1 tbsp Dashimarō vinegar, and 2 tbsp sesame dressing. Mix well.
- Add the squeezed cucumber, onion, fried bacon, quartered soft-boiled eggs, and the mixed dressing to the bowl with the potatoes. Mix everything well.
- Plate and garnish with black pepper, if desired.
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