Japanese Egg Salad with Potatoes and Bacon

The method

1. 01

   Cook the peeled potatoes in salted water until soft.

2. 02

   When the water is boiling, add the eggs and cook them for 9 minutes. Before cooking, make a small hole with a pin or a fine point at the wider end, where the air chamber is.

3. 03

   After 9 minutes, transfer the eggs directly to ice water. Then peel them starting from the small hole you made.

4. 04

   For the dressing, mix the mayonnaise or Greek yogurt with the heavy cream, a splash of milk if desired, mustard, lemon juice, salt, and pepper.

5. 05

   Add the whole potatoes, whole eggs, cucumber, scallions, and crispy bacon.

6. 06

   Mix everything by making rough cuts with a spoon or spatula to integrate the ingredients without losing that rustic texture.

7. 07

   Finish with an egg on top and a little more pepper.