Recipe Ingredients
- 1 pound russet potatoes, peeled and quartered
- Kosher salt and freshly ground black pepper, to taste
- 4 large Pete & Gerry’s® Pasture Raised Eggs
- 1/4 cup plus 2 tablespoons Japanese mayonnaise
- 1 tablespoons rice wine vinegar
- 2 Persian cucumbers, thinly sliced
- 4 slices bacon, cooked and chopped
- 3 green onions, thinly sliced
Recipe Directions
- Place potatoes in a small pot and add enough water to cover by 1-inch. Season generously with salt. Bring to a boil over high heat and cook until fork-tender, about 10 to 15 minutes. Drain potatoes and allow to cool at room temperature.
- Meanwhile, bring 2 quarts of water to a boil in a small pot over high heat. Gently drop eggs into water. Cover with lid and remove from heat. Allow eggs to cook for 10 to 12 minutes, until yolks are set. Drain and rinse eggs with cold water, or place in an ice bath. Peel eggs.
- Combine mayonnaise and vinegar in a large bowl. Add potatoes and egg, and mash with a fork, allowing large bite-sized pieces to remain. Add cucumbers, bacon and green onions, and mix until just combined. Season with salt and pepper.
- Serve immediately, or transfer to an airtight container and refrigerate for up to 4 days.
