Korean Potato Salad

This soft, creamy, and crunchy Korean potato salad is easy to make with a few easily found ingredients. Serve chilled or at room temperature.

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1

Peel and cut the potatoes into similar size chunks (1 to 1.5-inch pieces).

2

Place the potatoes in a medium size pot, and cover with cold water. Bring it to a boil over medium high heat. Reduce the heat to medium, cover and continue to boil the potatoes until easily pierced with a fork or a chopstick.

3

Drain and mash the potatoes in a mixing bowl with a fork until smooth. Leave some small chunks if you like. Set it aside.

4

Place the egg(s) in a small sauce pot with cold water covering the egg(s). Bring it to a boil. Turn the heat off, cover, and let the eggs cook in hot water for 12 - 13 minutes. Remove the eggs and place them in cold water before peeling.

5

Cut the cucumber in half lengthwise and thinly slice. Lightly sprinkle with salt. Set it aside while preparing the other ingredients, and then tightly squeeze to remove moisture.

6

Cut the carrot in half lengthwise and thinly slice. No salt is necessary as the carrot doesn’t contain as much moisture as the cucumber.

7

Roughly chop the egg(s), leaving the yolk if using it for optional garnish. See optional garnish below.

8

Add the cucumber, carrot, mayonnaise (start with 5 tablespoons), salt (start with 1 teaspoon), optional sugar, and lemon juice (or vinegar) to the bowl with the mashed potatoes. Mix everything well. Taste and add more mayonnaise, salt, and/or sugar to taste.

9

Throw in the chopped egg and toss gently to evenly distribute the egg pieces.

Optional

Press the reserved egg yolk through a strainer over the top of the salad or into a bowl if using later.

Enjoy!

About Hyosun

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