Japanese Potato + Bacon Salad

Japanese Potato + Bacon Salad

JD is very finicky about bound salads.  He likes mayonnaise on his sandwiches but not much anywhere else.  Anytime I make a bound salad (like coleslaw), I usually use half mayo and half sour cream. 

I used to make a loaded baked potato salad, and it is really good, and I will probably post it at some point.  This one is similar because I still use scallions and bacon (bacon in potato salad is the best), but I flavor it with wasabi paste and Furikake seasoning.   Furikake is a Japanese rice seasoning made with sesame seeds, seaweed flakes, salt, and sugar.  I first heard about it from How Sweet Eats when Jessica posted a recipe for these crazy deviled eggs.  Intrigued, I had to order it because that’s just how I am –I love new ingredients.

If you don’t like stuff hot and spicy, use less wasabi, or leave it out. 

I like to cook my bacon in the oven because it’s less messy and less fattening.  This is how I do it.  Cook it while the potatoes are boiling.


Total Time:  1 hour (not including cooking bacon and chilling time)

Serves:  8-10

Difficulty Level:  Easy



3 pounds white potatoes

Kosher salt

¾ cup light mayonnaise

¾ cup sour creamgood1

2 tablespoons rice vinegar

1 ½ tablespoons wasabi paste

3 ½ tablespoons Nori Komi Furikake seasoning

2 tablespoons ground ginger

1 tablespoon granulated garlic

6 scallions, sliced

12 ounces cooked bacon, chopped into bits

Salt and pepper, to taste



  1. Diced the potatoes into ¾ inch cubes. Add them to a large pot.
  2. Fill pot with water about 1-2 inches above the potatoes, and add a generous amount of kosher salt.
  3. Cover the potatoes, and put them on a burner on high heat. Set the timer for exactly 30 minutes from the time you turn the stove on.  Once the potatoes start to boil, remove the lid.
  4. The potatoes should be tender, but not mushy. Drain the potatoes, and set aside.
  5. Meanwhile make the dressing by whisking the mayonnaise, sour cream, rice vinegar, wasabi paste, Nori Komi Furikaki seasoning, ginger, and garlic in a large bowl.
  6. Add the hot potatoes on top of the dressing and fold together until fully coated.
  7. Add the bacon and scallions. Taste, and season with salt and pepper.
  8. Chill for at least 1-2 hours before serving cold.