Potato Salad

Creamy

This Korean potato salad is delightfully soft, creamy, and crunchy, and it’s simple to prepare with readily available ingredients. It can be served either chilled or at room temperature.

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

1

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.

2

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

3

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 for about 10 minutes before peeling.

4

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.

5

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

6-7

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

8-9

Enjoy!

About Hyosun

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