Korean Potato Salad
Korean potato salad is a creamy, slightly sweet and tangy side dish made with mashed potatoes, eggs, cucumber, apple, and kewpie mayo.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb Russet potato (peeled and washed)
- 2 large eggs
- 1 Persian cucumber (diced and deseeded)
- 1/4 cup apple (diced)
- 1/4 cup kewpie mayo (or regular mayo)
- 1 tbsp rice syrup (or sugar)
- 1/4 tsp salt
- Pinch of white pepper
Instructions
- 1
Cut the potato into 2 inch pieces
- 2
Dice and deseed the cucumber into small pieces. Mix with 1/4 tsp of salt and let it sweat for 10 minutes. Cucumbers hold a lot of water and we don't want any of it leaking into the potato salad.
- 3
Hard boil your eggs however you want, but this is how I do it and they come out perfect every time: Bring a pot of water to a boil (enough to cover the eggs). Gently drop the eggs in and boil them for 7 minutes uncovered
- 4
Take the eggs out and let them cool before peeling. Keep the water boiling, add the potatoes and cover. Boil for 20 minutes on medium high heat
- 5
When the potatoes can be easily pierced with a chopstick, turn off the heat and drain
- 6
Let the potatoes rest for 5 minutes. Do not skip this step.
- 7
Add the egg whites and 1 1/2 yolks. You can just add all of the yolks if you don't care to garnish nicely at the end
- 8
Mash everything together until smooth, then add the kewpie mayo, rice syrup, and white pepper. Mix
- 9
Add the cucumber and apple last. Mix again
- 10
Finely grate the rest of the egg yolk over the potato salad
- 11
Serve at room temp or cold from the fridge. Keeps in the fridge for up to 4 days