Steps

1. Peel 3 potatoes (approx. 380g) and cut into irregular chunks. [This is the trick!] Peel carefully to maintain texture.
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2. Place the irregularly cut potatoes in a microwave-safe container and microwave for 6 minutes at 600W. [This is the trick!] Microwaving instead of boiling prevents excess water from being absorbed, resulting in a more concentrated flavor.
   🕒 03:41
3. Slice 50g cucumber thinly on a diagonal. [This is the trick!] Slicing on a diagonal makes them less likely to roll.
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4. Thinly slice 60g onion.
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5. Cut 70g bacon into 1cm pieces.
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6. Heat a small amount of vegetable oil in a frying pan and fry the cut 70g bacon until crispy.
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7. In the same frying pan, cook 1 egg to a medium-boiled fried egg, flipping once.
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8. Continue in the same pan to lightly stir-fry the sliced 60g onion. Cook just until softened, not too mushy.
   🕒 06:20
9. Add the microwaved potatoes to a large bowl, along with the fried medium-boiled egg and stir-fried onion.
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10. Mix everything together while mashing, and let cool slightly. [This is the trick!] Adding mayonnaise when hot can cause separation, so let it cool down properly.
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11. Cool the potatoes and ingredients in the refrigerator or freezer for about 10-15 minutes.
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12. Place the diagonally sliced cucumber in a bowl, add 1/4 tsp salt, and knead well. Let sit for 10 minutes. [This is the trick!] Salting and kneading thoroughly removes water, ensuring a crisp texture without becoming soggy.
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13. Squeeze out the water from the salted cucumber thoroughly by hand.
    🕒 09:02
14. Add the [A] seasonings (3 tbsp mayonnaise, 1 tbsp ketchup, 5 shakes MSG(Ajinomoto), to taste black pepper, 1/4 tsp salt, 3cm Japanese mustard, 1 tsp grain mustard) and the drained cucumber to the bowl with the chilled potatoes and ingredients. [This is the trick!] Adding ketchup increases sweetness and depth.
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15. Mix everything thoroughly until uniform.
    🕒 11:03
16. Plate the salad, and sprinkle with black pepper and dried parsley to taste. Enjoy!
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