Korean Potato Salad Recipes

KOREAN POTATO SALAD

Steps:

• 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.

KOREAN POTATO SALAD

Steps:

• Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in ice water, peel them.
• Roughly chop cooked eggs into small pieces. If you want to garnish the top with egg yolk, set aside 1 egg yolk and leave it uncut.
• Peel potatoes and carrots. Cut potatoes into 3/4 inch thick discs then further into 1 inch or so squares. Cut carrots into 1/2 inch discs then cut the thicker parts into halves. Basically, you want the carrots to be about 1/2 the side of a potato.
• Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/8 tsp salt. Bring to a boil and then boil on medium heat for 8-9 minutes then add the carrots. Cook about 8 minutes more until the potatoes kind of crumble when cutting with a fork and the carrots should be just softly cooked but not mush.
• While potatoes are cooking, cut cucumbers into cubes.
• Cut the apple into cubes. For color, you can just core them and cut with peels on. But if your apple is not organic or is waxed, peel it and then cut into cubes.
• Drain potatoes and carrots. Set aside and let it cool.
• In a large bowl, add potatoes, carrots, cucumbers and apples.
• To the bowl, add mayonnaise and gently mix them all up. Then add chopped eggs. Mix again.
• Add salt and sugar to taste. (About 3/8 to 1/2 tsp salt and 1/4 tsp sugar to my basic 2 potato salad).
• Mix and taste again. By now, potatoes will most likely have disintegrated and become total mush as you see in the picture and that's how it should be. But it's also fine if it is still holding shape.
• Optionally, using a sieve, grate the egg yolk on top of the potato salad.
• Serve room temperature or cold from the fridge.