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Korean Potato Salad


  • Author: Seonkyoung Longest
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 1x

Description


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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