10/08/2026
It’s the perfect weather for a hearty Japanese potato salad. We use Simply Yogurt and Japanese mayo in equal amounts, for a reduced fat but extra creamy and bright dressing.
2 large potatoes (~500g), cut to 1in cubes
1 carrot, halved lengthwise and sliced thin
1 cucumber, halved lengthwise and sliced thin
4 tbsp bacon bits or chopped sweet ham, pan fried until just colored
1/2 small red onion, sliced thin
2 hard boiled eggs, halved and sliced thin
4 tbsp Simply Yogurt Classic
4 tbsp Japanese mayonnaise
1 tbsp rice wine or cane vinegar
1/2 tsp sugar (may be omitted)
1/4 tsp salt (or to taste) + 1 tsp for boiling water
1/8 tsp black pepper (or to taste)
Put 4 cups of water, 1 tsp salt, and potatoes in a pot. Bring to a boil and let potatoes cook until fork tender (10-12mins). Strain the potatoes and let rest in a mixing bowl.
Using the same boiling water, cook the carrots for 2 minutes, strain, and add to the potatoes along with the uncooked cucumber and onion slices. Drizzle vinegar on the veggies and toss.
While the veggies cool, combine the yogurt, mayonnaise, salt, pepper, sugar, and bacon or ham in a small bowl and mix well.
Pour the dressing on the veggies and mix, mashing some of the potatoes as you go along. Leave some potatoes chunky for varied texture. Add the eggs and mix again until just distributed evenly. Taste for seasoning and add more if needed.
Cool in the fridge for at least an hour and enjoy! Other things you can add are corn kernels for a sweet crunch and sliced crab sticks for umami.
