Boil the potatoes. If using bacon, soak in hot water for a short time. If using frozen bacon, microwave in the refrigerator. Throw away the liquid.
Cut and prepare the edamame and bacon. If you really want a bright color for the edamame, set 1/3 aside and mix them in at the end.
Once the potatoes have boiled, drain the water. Return them to the same unwashed pot. The excess moisture will evaporate. Don't turn on the heat.
Mash the potatoes in the pot.
Once they have cooled, season with salt and pepper. Add the edamame and bacon, and stir them in. Add the mayonnaise and mix.
Serve on a dish and it's done.
One user made a version using wiener sausages.
Another user added wasabi-mayo.
A user made this with fish sausages.
Another user made it with yuzu pepper.
One user also made this with pickled onion + wiener sausages.
There was another user who made this using grainy mustard.
And another user made a variation using Japanese mustard mayo. Be careful not to add too much.
Story Behind this Recipe
I love the combination of edamame and bacon, so I make this often.
It also tastes great if it's seasoned with black pepper. It's delicious if you add some finely chopped processed cheese. If you want the edamame to have bright color, set aside 1/3 and mix them in at the very end to keep the color vibrant.