Description
Korean potato salad is an adaptation of America’s most popular potato salad, but has its own identity when using Korean mayonnaise. It’s creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.
Ingredients
- 3 medium russet potatoes, peeled and cubed
- ¼ cup minced carrot
- ½ medium unpeeled cucumber, thinly sliced
- 1 teaspoon salt
- ¼ cup diced red onion
- 2 hard-boiled eggs
- ½ small red apple, cored and chopped
- 1 pinch black pepper to taste
- ⅔ cup mayonnaise (such as Duke’s®)
- 1 tablespoon gochujang (Korean hot pepper paste), or more to taste
- 1 tablespoon sesame oil
- 1 teaspoon finely grated ginger
Instructions
- Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender
- 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
- Place cucumber slices in a strainer and sprinkle with salt
- coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don’t want to end up with a runny dressing.
- Cut hard-boiled eggs in half
- and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
- Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed
- but still a bit chunky. Mix in chopped egg
- cucumber
- red onion
- apple
- and black pepper.
- Whisk mayonnaise
- gochujang
- sesame oil
- and ginger together in a bowl; fold into the potato mixture.
- Grate reserved egg yolk over the potato salad
- and refrigerate for at least 1 hour before serving.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 4