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Korean Potato Salad

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Recipe Summary Korean Potato Salad

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 | Patagonia Mapa Fisico America

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

Directions

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.

Info | Patagonia Mapa Fisico America

prep: 25 mins cook: 20 mins additional: 1 hr total: 1 hr 45 mins Servings: 4 Yield: 4 servings

TAG : Korean Potato Salad

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