High-protein Japanese Potato Salad 🥔
Ingredients
* 2 potatoes
* 3 hard-boiled eggs
* ½ carrot
* ½ Japanese cucumber
* pinch of salt
* 2 slices bacon
Dressing
* 2 tbsp Greek yogurt
* 2 tbsp mayonnaise
* 2 tbsp milk
* salt and black pepper, to taste
Steps:
1. Peel the potatoes and carrot, chop them into chunks, and boil them in the same pot until fork-tender - about 20 minutes.
2. Boil the eggs for 12 minutes until hard-boiled, then peel and set aside.
3. Thinly slice the Japanese cucumber, sprinkle with a pinch of salt, and let it sit for about 5 minutes. Firmly squeeze out the excess water.
4. Air-fry the bacon at 180°C for 10 minutes until crispy, then snip into small pieces using kitchen scissors.
5. Dice carrots (i dont really like the taste and texture of carrots, so we make it into tiny bits)
5. In a large mixing bowl, roughly mash the boiled potatoes and hard-boiled eggs. Add the crispy bacon, carrots, and drained cucumber.
6. Add in the Greek yogurt, mayonnaise, milk, salt and black pepper. Mix everything thoroughly until creamy and well combined.
7. Chill & Serve: Pop it into the fridge to chill before serving. Enjoy!
Making a high-protein Japanese potato salad is a fantastic way to enjoy a traditional dish with added nutritional benefits. What I love about this recipe is how it combines familiar flavors with a healthy twist by incorporating Greek yogurt, which not only lowers the fat content compared to using only mayonnaise but also boosts the protein. The crispy bacon adds a wonderful texture contrast and savory depth, making the salad more satisfying. In my experience, using Japanese cucumber really elevates the freshness of this salad. Its mild bitterness and crisp texture balance out the creaminess of the dressing perfectly. I always make sure to salt and squeeze out the cucumber thoroughly to prevent the salad from becoming watery. Another tip is to mash the potatoes and eggs roughly instead of completely smooth to keep a nice texture. For a personal touch, sometimes I add a little bit of chopped green onion or a sprinkle of toasted sesame seeds to deepen the flavor profile. Also, chilling the salad for at least an hour really helps the flavors to meld, resulting in a tastier final dish. If you want to increase the protein content even more, consider mixing in some chopped cooked chicken breast or a handful of edamame. This makes the salad even more filling and perfect for a nutritious lunch or picnic. Overall, this high-protein Japanese potato salad is a comforting yet healthy dish that satisfies cravings while providing wholesome ingredients. It’s quick enough for a weekday meal prep and impressive enough to serve at gatherings.