Korean Potato Salad Recipe

Potato salad is popular in Korea, which surprises many non-Asians, and it’s either included in meals as a side dish or makes a meal as a sandwich filling. Unlike Western versions it includes fruit, vegetables, and sometimes ham, and it doesn’t have a vinegary component. I usually omit the ham if I’m using it as banchan (side dish) but include it if I’m expecting to use the salad for lunch or picnic sandwiches.
Prep Time: 15 minutes
Cook Time: 10 minutes
4 small-medium potatoes, peeled and cubed *
2 hard boiled eggs, yolks removed and cut into small chunks
1 small carrot, cut into small chunks
1/2 small cucumber, thinly sliced
1/2 small yellow or sweet onion, thinly sliced and diced
1 small apple, cut into small chunks
3/4 cup mayonnaise
1/4 cup of diced ham or Canadian bacon (optional)
Salt and pepper to taste
Boil potatoes until tender, about 10 minutes. Add carrot (and eggs if not yet hard-boiled) for the last 8 minutes.

While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes.

Remove potatoes and carrot (and eggs) and let cool. If necessary, cut egg whites into small chunks.

Rinse cucumber and onion lightly and squeeze out excess water with paper towels.

In large bowl, mix all ingredients together gently with mayonnaise.

Serve as a side dish or as a sandwich filling.

(Serves 6)
*Can leave the skin on if you’re using red potatoes.

View related Korean Foods cooking video recipe below. No longer available


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