Korean Potato Salad

4.5
(2)

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.

1
Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 45 mins
Servings:
4

Ingredients

  • 3 medium russet potatoes, peeled and cubed

  • ¼ cup minced carrot

  • ½ medium unpeeled cucumber, thinly sliced

  • 1 teaspoon salt

  • ¼ cup diced red onion

  • 2 hard-boiled eggs

  • ½ small red apple, cored and chopped

  • 1 pinch black pepper to taste

Korean Mayonnaise:

  • cup mayonnaise (such as Duke's®)

  • 1 tablespoon gochujang (Korean hot pepper paste), or more to taste

  • 1 tablespoon sesame oil

  • 1 teaspoon finely grated ginger

Directions

  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
35g Fat
37g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 486
% Daily Value *
Total Fat 35g 45%
Saturated Fat 6g 29%
Cholesterol 120mg 40%
Sodium 868mg 38%
Total Carbohydrate 37g 14%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 7g
Vitamin C 12mg 59%
Calcium 47mg 4%
Iron 2mg 11%
Potassium 799mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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