Korean Potato Salad Sandwich (Salada Ppang 사라다빵)
Korean potato salad sandwich (사라다빵) that tastes exactly like the ones I grew up eating in Korea. Bits of pickled cucumbers and onions add a perfect crunch to this incredibly delicious creamy potato salad sandwich. Once you taste it, you will want to make this again and again.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 dinner rolls or 8 sandwich bread slices
- 12 oz Russet Potatoes
- 1 Tbsp sugar
- 2 Tbsp milk
- 1/4 cup Mayonnaise
- 1/2 tsp rice or apple vinegar
- 1/2 tsp sea salt
- 2 pcs deli ham (thicker slices work better)
- 1/2 cup onions (yellow)
- 1/2 cup cucumbers sliced (Korean, English, Persian cucumbers work best)
- 1 tsp sugar
- 1/2 tsp sea salt
Instructions
- 1
Rinse whole potatoes with skin on and steam them. If the potatoes are really big or if you want to cut the cooking time, you can cut the potatoes into 1/2 or even 1/4s but with skin on.
- 2
Stovetop - place potatoes in the steamer basket and steam for 35 min or longer until fork goes into the potato very easily.
- 3
Slice onions into thin slices. Should make about 1/2 cup.
- 4
Slice cucumber in half lengthwise so the seeds are exposed. Carve out the seeded center and then cut cucumbers into1/8" or 0.3 cm thin slices. Should make about 1/2 cup.
- 5
Pickle cucumber and onion slices by sprinkling sugar and sea salt. Toss lightly and let it sit for 10 min or longer.
- 6
Once the cucumbers and onions are nicely pickled (should be limp with lots of the juice in the bowl), wrap the vegetables in a ball with a linen cloth or a Korean hemp steam liner. Wring out excess liquid by wringing it with your hands. Remove the vegetables and set aside. Watch my video to see what I mean.
- 7
Cut ham into squares. Don't cut them too small because you won't taste them if you do.
- 8
Remove potatoes from the steamer and let it cool for a few minutes. When it's cool enough to handle, peel off the skin.
- 9
Mash the potatoes until smooth using a ptoato masher. Add sugar, salt, milk and mayonnaise. Start with 2 Tbs milk and 1/4 cup mayo and see if you like the consistency. Also add a splash of vinegar. It should be like a very creamy wet mashed potatoes. Add more milk if needed.
- 10
Add the pickled vegetables and ham to the potato salad and MIX. Adjust seasoning as needed.
- 11
Fill your buns/rolls od make a sandwich with the potato salad filling. Be sure to stuff a lot so you get a good bread to salad ratio. I fill about 1/4 cup filling to one small dinner roll.