Hi guys!
The weather is getting warmer and if you are like me, you probably thinking of a BBQ or grilling outside & a potluck party!
When you do BBQ, definitely whatever goes on the grill is the star of the meal.
But!
Star means nothing if there is no supporting cast.
This Korean potato salad will shine any main dish that goes on the grill and makes everyone have at least 3rd scoop!
(I’m not saying I had 3 scoops…
even though I did….)
I love western style potato salad & German style as well.
But both can’t beat Korean potato salad in my opinion.
Korean potato salad has so many different veggies/fruits of your choice which creates amazing texture.
Also very well balanced creamy, sweet, tangy & savory flavors.
My version is the basic of basic Korean potato salad but you can always customize it to your taste!
I used smoked ham for this recipe, but imitation crab or smoked salmon would be a great addition.
Also many times there are cubed apples in Korean potato salad, which gives amazing refreshing bites! ??
Raisin or corn is often used for the texture and sweet bites. ? ?
If you want a super crunch texture, you can add peanuts too! ?
In Korea, we serve as a side dish along with other Korean side dishes.
So feel free to serve it as a Korean meal side dish as well!
I really hope you give this Korean potato salad recipe a try, it is so so so good to miss out!!
Korean Potato Salad
- Total Time: 15 mins
- Yield: 8 1x
Description
Ingredients
- 2 lb yukon gold potatoes, peeled and cut into large chunks
- 3 oz English cucumber, thinly sliced (approximately 4 Tbsp)
- 1 oz chopped onion (approximately 2 Tbsp)
- 2 oz carrot, thinly sliced (approximately 4 Tbsp)
- 2 oz ham, chopped (you can used imitation crab meat or smoked salmon instead) (approximately 4 Tbsp)
- 2 hard boiled eggs, chopped
- 1/2 cup mayonnaise (recommended Kewpie mayonnaise)
- 1 Tbsp sugar
- 1 Tbsp rice or apple cider vinegar
- salt & pepper
Get Recipe Ingredients
Instructions
- In a large pot, place potatoes and pour enough cold to water to cover potatoes. Add 1 tsp salt, bring it to boil and cook until potatoes are fully cooked, about 10 to 15 minutes depending on size of chunks.
- Meanwhile, sprinkle 1/2 tsp of salt on cucumber and let it sweat for a couple minutes. Then rinse and squeeze excess water using paper towel, set aside.
- Drain cooked potatoes and while it’s still hot, add into a large mixing bowl along with rest of ingredients. Season with 1/2 tsp of salt and pepper and give it a good mix to combine everything together.
- Cover and cool potato salad in a refrigerator at least 30 minutes to an hour before serve. Enjoy!
Notes
Optional Ingredients
Raisin, Dried cranberry, Apple, imitation crab meat, smoked salmon, corn, peanuts and etc
- Cook Time: 15 mins
10 comments
This looks so good & I will be making this very soon! Is there a reason why you mix the ingredients while still hot?
The hot/warm temp actually helps all the flavors and ingredients combines together well. 🙂
So yummy I added cayenne pepper to give it kick! I ate so much before I’d finished cooking dinner to serve!!
Can you make the night before and serve next day?
Yes, as long as you cover it in the fridge. It should last 2-3 days in the fridge.
I made the Korean potato salad and it was amazing. I only had shredded carrots on hand and I peeled my English cucumber, but it was the bomb! Thank you
I just made this Korean Potato Salad for supper to go with my Vietnamese Banh Mi sandwiches, just the right side dish and super easy to make. I didn’t have peanuts on had so I left them out but did add one finely diced jalapeño after tasting several times, lol, my family loves hot and spicy. This is excellent dish with ingredients you probably always have on hand. The Yukon Gold potatoes gives a beautiful color, mine looks exactly as the pictures in your recipe. Thanks for sharing this delicious potato salad!!
OFC! that is what Im here for ! (:
i’m confused, there are no peanuts in this recipe? anyway i am not a potato salad fan but i couldn’t stop eating this! it is so delicious. i did find that i needed about 25% more mayo and vinegar as it was a little dry but otherwise the recipe is perfect!
Best potato salad! I’ve taken this dish to many pot lucks and BBQ and people rave about the flavor and even those who are not fans of potato salad. The rice vinegar adds that secret ingredient that makes the flavors stand out. Would highly recommend!