Name: Korean Potato Salad recipe
Ingredients: 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

All Recipes Salad Potato Salad Recipes Creamy Potato Salad Recipes

Ingredients

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

Nutrition Info

486.1 calories carbohydrate: 37.2 g cholesterol: 119.9 mg fat: 35.4 g fiber: 3 g protein: 7.3 g saturatedFat: 5.7 g servingSize: - sodium: 867.9 mg sugar: 5 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

Alternatives to this recipe