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Korean Potato Salad

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"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."
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1 h 45 m servings 486
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
  4. 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.
  5. Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
  6. Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Nutrition Facts

Per Serving: 486 calories; 35.4 37.2 7.3 120 868 Full nutrition

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