Korean Potato Salad: A Creamy Delight You’ll Love
A delightful and creamy Korean-style potato salad, perfect as a side dish. This recipe features tender potatoes mixed with a savory-sweet dressing and fresh vegetables.
Equipment
- large pot
- knife
- cutting board
- mixing bowl
- measuring cups
- measuring spoons
Ingredients
- 2 lbs potatoes Yukon Gold or Russet, peeled and cubed
- 3 large eggs
- ½ cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup carrot finely diced
- ¼ cup cucumber finely diced
- ¼ cup onion finely diced, optional
- ¼ cup sweet corn kernels canned or frozen
- ¼ cup apple finely diced, optional
- fresh parsley chopped, for garnish
Instructions
- Boil cubed potatoes in cold water until tender, about 15-20 minutes. Drain and let cool slightly.
- While potatoes cook, hard-boil the eggs. Once cooked, peel and chop them.
- In a large bowl, combine the cooled potatoes, chopped eggs, mayonnaise, sugar, rice vinegar, Dijon mustard (if using), salt, and pepper. Gently mix to coat.
- Add the diced carrot, cucumber, onion (if using), corn, and apple (if using) to the bowl. Fold them into the potato mixture.
- Chill the potato salad for at least 30 minutes before serving. Garnish with fresh chopped parsley.
Notes
For a smoother texture, you can mash some of the potatoes before mixing. Adjust sweetness and tanginess to your preference by altering the sugar and vinegar amounts.