Potato Salad with Japanese Tahini Dressing

Production steps

1. First wash all the ingredients and set aside
2. Shred bacon and fry it crispy, dice pickles and onions, cook small potatoes, cook eggs, cool and peel the eggs for later use.
3. Cut potatoes into small pieces, bacon shreds, diced pickles, and diced purple onions, add 60g of Baileys roasted sesame-flavored salad dressing, mix and stir well for use
4. Tear the mixed vegetables into small pieces, cut the cherry radish into small pieces, cut the cherry tomatoes in half, and put the vegetables in ice water and set aside
5. Place mixed salad dishes, cherry radish slices, hard-boiled eggs (1 open 4), cherry tomatoes on the bottom of the plate.
6. Put the mixed potatoes on top of the salad dishes and put them on the plate.