Main ingredients 🥩
potatobaconpickle cucumberonionmayonnaisewhole-grain mustardplain yogurttruffle oil
Jung Ho-young's Bacon Potato Salad
A refined upgrade of potato salad with crispy bacon and crunchy vegetables, enhanced by the luxurious aroma of truffle oil
🙋 Recommended for
- ⭐ Those seeking a unique potato salad with both creamy and crunchy textures
- ⭐ People looking for a moist, rich side dish to pair with sandwiches or morning buns
- ⭐ Anyone wanting to elevate a classic potato salad with a touch of truffle aroma for a more sophisticated meal
Ingredients needed 🛒2 servings
- potato 300g
- bacon 6 strips
- pickle cucumber 1 piece
- onion 1/4
- mayonnaise 2 tablespoons
- whole-grain mustard 1 tablespoon
- plain yogurt 2 tablespoons
- truffle oil 1/2 tablespoon
- salt 2 pinches
- pepper 2 pinches
Recipe 🍳
- Cut the potatoes into even-sized pieces and boil them in salted water for about 15 minutes until fully cooked through.
- Mash the boiled potatoes while still hot using a fork or potato masher until smooth, then let cool completely.
- Cook the bacon in a dry pan over medium heat until crisp and all the fat has rendered out.
- Chop the onion, pickle cucumber, and crispy bacon finely to preserve their crunch.
- Soak the chopped onion in cold water to reduce its sharpness, then squeeze out as much moisture as possible using a cloth or your hands.
- In a large bowl, combine the mashed potatoes, chopped onion, pickle cucumber, and three-quarters of the cooked bacon.
- Add the mayonnaise, whole-grain mustard, plain yogurt, truffle oil, salt, and pepper according to the amounts, and mix thoroughly.
- Transfer the salad to a serving dish, mound it neatly, and sprinkle the remaining bacon evenly on top as garnish.
- Boil cut potatoes for 15 minutes, then mash while hot.
- Fry bacon until crispy, chop onion and pickle cucumber, and remove excess moisture from the onion.
- Mix all ingredients and seasonings together, including truffle oil, then top with the leftover bacon.
Cooking tips 💡
- If truffle oil is unavailable, substitute with olive oil or omit it based on preference.
- Squeezing out as much moisture as possible from the onion ensures the salad stays crisp and doesn’t become soggy over time.
- Cook the bacon until very crispy so it contrasts beautifully with the soft texture of the potatoes, enhancing the overall bite.
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