Korean Potato Salad
Indulge in the creamy goodness of our Korean potato salad recipe! With tender potatoes, crunchy carrots, refreshing cucumbers, and rich hard-boiled eggs, all dressed in a delightful creamy mayo, this dish is pure comfort on a plate.
Servings 8 people
Ingredients
- 430 grams potatoes Russet, Yukon Gold, or your choice of potato
- 80 grams carrot
- 60 grams cucumber
- 2 eggs
- 1/2 small onion
- 1/4 Fuji apple
- 5 tbsp mayo Kewpie or your choice of mayo
Instructions
Preparing the Vegetables
- Finely chop the onion and set it aside. Slice the cucumber thinly, sprinkle with salt, and let it sit for 10 minutes. Afterward, tightly squeeze out the water from the cucumber slices. For the carrot, slice thinly, then cut each slice in half lengthwise. Boil the carrot slices for 2 minutes, then drain off the water. Set aside the prepared vegetables.
Cooking the Eggs
- Boil the eggs over medium-high heat for 10 minutes, then transfer them to an ice bath and allow them to cool for 5 minutes. Peel off the shells, chop the eggs into smaller pieces, and set them aside for later use.
Cooking the Potatoes
- Dice potatoes into 1-inch cubes, then boil them on medium-high heat for 10-12 minutes until they're easily pierced with a fork. Drain the water and let the potatoes cool for 5 minutes. Next, transfer them to a large bowl and mash until smooth.
Assembling the Dish
- Dice the Fuji apple into small, bite-sized cubes. Then, add the hard-boiled eggs to the bowl of mashed potatoes, and mash until the eggs are crumbly and fully mixed in. Next, toss in the onions, cucumbers, carrots, and apples, and mix thoroughly. Add the mayo and stir until everything is well combined. Finally, season with salt and pepper to your liking, and it's ready to serve!