Rachel James
@inspirerachel
Korean-Style Potato Salad
This Korean-style potato salad is a delightful blend of creamy potatoes, crunchy vegetables, and a hint of sweetness from apples. It's a perfect side dish for any meal, bringing a unique twist to traditional potato salad with the addition of gochujang and sesame oil.
Details
- Cuisine:korean
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:8
Recipe Information
- Prep time30 min.
- Cook time20 min.
- Total time50 min.
- Servings4
Ingredients
- 3 medium, peeled and cubed
- 1/4 cup, minced
- 1/2 medium, unpeeled and thinly sliced
- 1 teaspoon
- 1/4 cup, diced
- 2
- 1/2 small, cored and chopped
- 1 pinch, to taste
Cooking Instructions
Follow our step-by-step guide on how to make Korean-Style Potato Salad.
Step 1
In a large pot, add the cubed potatoes and cover them with salted cold water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are tender. Add the minced carrots during the last 3 minutes of cooking. Drain the potatoes and carrots, then set aside.
Step 2
Place the cucumber slices in a strainer and sprinkle with salt. Let them sit for 10 to 15 minutes to draw out moisture. Rinse the cucumber slices thoroughly and pat them dry with paper towels or a clean kitchen towel, squeezing gently to remove excess moisture.
Step 3
Cut the hard-boiled eggs in half, setting aside half of one yolk. Chop the egg whites and remaining yolks into small pieces.
Step 4
In a large mixing bowl, combine the drained potatoes and carrots. Gently mash them with the back of a spoon, leaving some chunks for texture. Stir in the chopped egg, cucumber, red onion, apple, and black pepper.
Step 5
In a separate bowl, whisk together mayonnaise, gochujang, sesame oil, and ginger. Fold this dressing into the potato mixture until well combined.
Step 6
Grate the reserved egg yolk over the top of the salad. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.