Potato salad with bacon and bonito flakes

Peel the potatoes, boil them whole until cooked in salted water. Cut in half to release excess steam.

Cut the bacon into small strips and lightly fry on low heat - the bacon should be covered with a crispy crust but remain soft inside.

Slice the cucumbers into thin rings, salt them, and then squeeze well (you can place them between two paper towels and gently roll a rolling pin over them).

Boil the carrot until soft, then slice it into thin half-rings. Cut the onion into thin strips.

Place the potatoes and boiled eggs in a bowl and mash them with a masher. Then pass through your fingers while mixing and mashing the large pieces. The result should be a porridge-like consistency.

Prepare aioli sauce. In a blender, mix 70 grams of mayonnaise with garlic, mitsukan, soy sauce, and lemon juice, adding freshly ground pepper to taste.

Prepare the dressing. Place 150 grams of mayonnaise in a bowl, add 1 tablespoon of aioli sauce, and mix (the remaining aioli can be used in other salads, such as with shrimp).

In the serving dish, mix mashed potatoes with egg, bacon, carrot, and onion. Dress with mayonnaise and aioli. Top with tuna shavings.