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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.


Recipe Summary

25 mins
20 mins
1 hr
1 hr 45 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Korean Mayonnaise:


Instructions Checklist
  • 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.

Nutrition Facts

486 calories; protein 7.3g; carbohydrates 37.2g; fat 35.4g; cholesterol 119.9mg; sodium 867.9mg. Full Nutrition