Korean Potato Salad Recipe
Potato salad is a popular side dish in Korea, and is sometimes used as a sandwich filling. Unlike Western-styled potato salads, this variety includes fruits, vegetables, and ham or bacon. It doesn't contain any vinegar, only mayonnaise is used as the dressing. You can omit the ham if you’ll be serving this as a side dish but it’s best to include it if you’re planning to make picnic sandwiches. The sweet onion adds good flavor to the salad while apple chunks and cucumber offered a wonderful crunch and sweetness. This recipe is very easy and absolutely rewarding. Simply follow these few easy steps and serve this salad along with barbecue beef ribs and vegetables.
Ingredients
- 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
- ½ small cucumber, thinly sliced
- ½ small yellow or sweet onion, thinly sliced and diced
- 1 small apple, cut into small chunks
- ¾ cup mayonnaise (165 g)
- ¼ cup of cooked ham or Canadian bacon, diced (60 g)
- Salt and pepper to taste
Instructions
- In a pot filled with water, cover and boil potatoes until tender for about 15 minutes. Add carrot chunks (and eggs if not yet hard-boiled) for the last 8 minutes.
- Meanwhile, sprinkle salt on cucumber and onion. Let them expel their juices for about 10 minutes.
- Drain the potatoes and carrot (and eggs) and set aside to cool. If necessary, cut egg whites into small chunks.
- Rinse cucumber and onion lightly and remove excess water by squeezing with paper towels.
- In large bowl, mix all ingredients together while stirring in mayonnaise.
- Serve as a side dish or as a sandwich filling.
