Recipe By: @cook_18_

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🥔☀️ Fun Fact: Memorial Day Weekend reportedly moves over 75 million pounds of potato salad nationwide. Backyard grills cool off eventually… the potato salad bowl never survives.

2 potatoes
4 soft-boiled eggs (one is topping)
Half cucumber
Bacon

Dressing:
2 tbsp of Greek yogurt
2 tbsp of mayonnaise
1 tbsp of mustard
2 tbsp of milk
Black pepper

1️⃣ Wrap the potatoes in plastic wrap and microwave at 600w for 4 to 6 minutes until soft and steamy. Using kitchen paper, gently rub away the skins while still warm. Rustic is the goal here. 🥔✨

2️⃣ Bring a pot of water to a boil and carefully lower in the eggs. Cook for exactly 6 minutes for that perfect jammy center, then transfer to ice water for 5 to 10 minutes. The shells should slip right off. 🍳❄️

3️⃣ Thinly slice the cucumber, sprinkle with a little salt, and let it rest for 5 minutes to draw out excess water. Crunch matters. 🥒

4️⃣ Chop the bacon and cook in a skillet until deeply golden and crisp. Try not to snack on half of it straight from the pan. 🥓🔥

5️⃣ In a large bowl, whisk together the yogurt, mayonnaise, mustard, milk, and black pepper until smooth and creamy. The dressing should feel rich but still bright. 🥄

6️⃣ Add the softened potatoes, jammy eggs, cucumber, and crispy bacon directly into the dressing bowl. No extra dishes. We respect that. ✨

7️⃣ Gently smash the potatoes and eggs as you fold everything together. You want texture, not mashed potatoes. Little creamy pockets are the magic. 🥔🍳

8️⃣ Finish with an extra soft-boiled egg on top and a heavy crack of black pepper. Maybe flaky salt too if you’re feeling dramatic. 🍽️✨

9️⃣ Serve slightly warm or chilled with grilled meats, cold wine, and people lingering around the kitchen longer than expected. 🫶🍷

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