Korean Potato Salad
This Korean potato salad is easy to make with a few staple ingredients. The salad is soft and creamy with some crunch from other vegetables.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 pound potatoes (Russet or Yukon gold)
- 1 boiled egg (or 2 eggs)
- 2 ounces cucumber
- 2 ounces carrot
- 6 tablespoons mayonnaise - use your favorite (start with 5 TB and use more to taste (see note))
- salt and pepper to taste (start with 1 teaspoon salt)
- 1 teaspoon sugar - optional
- 1 - 2 tablespoons lemon juice (or 1 tablespoon vinegar - rice, white, apple cider, etc.)
- 1 tablespoon raisins or dried cranberries
- 1/4 small apple (sweet variety), cut into thin, small slices
- 2 tablespoons finely chopped onion
Instructions
- 1
Peel and cut the potatoes into similar size chunks (1 to 1.5-inch pieces).
- 2
Place the potatoes in a medium size pot, and cover with cold water. Bring it to a boil over medium high heat. Reduce the heat to medium, cover and continue to boil the potatoes until easily pierced with a fork or a chopstick.
- 3
Drain and mash the potatoes in a mixing bowl with a fork until smooth. Leave some small chunks if you like. Set it aside.
- 4
Place the egg(s) in a small sauce pot with cold water covering the egg(s). Bring it to a boil. Turn the heat off, cover, and let the eggs cook in hot water for 12 - 13 minutes. Remove the eggs and place them in cold water for about 10 minutes before peeling.
- 5
Cut the cucumber in half lengthwise and thinly slice. Lightly sprinkle with salt. Set it aside while preparing the other ingredients, and then tightly squeeze to remove moisture.
- 6
Cut the carrot in half lengthwise and thinly slice. No salt is necessary as the carrot doesn’t contain as much moisture as the cucumber.
- 7
Roughly chop the egg(s), leaving the yolk if using it for optional garnish. See optional garnish below.
- 8
Add the cucumber, carrot, mayonnaise (start with 5 tablespoons), salt (start with 1 teaspoon), optional sugar, and lemon juice (or vinegar) to the bowl with the mashed potatoes. Mix everything well. Taste and add more mayonnaise, salt, and/or sugar to taste.
- 9
Throw in the chopped egg and toss gently to evenly distribute the egg pieces.
- 10
Press the reserved egg yolk through a strainer over the top of the salad or into a bowl if using later.