By Mama Linda
Korean Potato Salad
11 steps
Prep:5minCook:20min
Korean Side Dish Series Part 7 Potato Salad. Who doesn’t like potato? 🥔💛 This classic side dish is super easy to make and is definitely a crowd pleaser. It’s savory, slightly sweet and tangy. Enjoy!
Updated at: Wed, 08 Nov 2023 19:45:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
79
High
Glycemic Load
20
High
Nutrition per serving
Calories332.5 kcal (17%)
Total Fat21.5 g (31%)
Carbs25.9 g (10%)
Sugars4.2 g (5%)
Protein4.7 g (9%)
Sodium460.4 mg (23%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Bring a pot of water to boil. Add potatoes. Cook over medium heat for 15-20 minutes or until fork-tender. Stir occasionally.
Step 2
In a bowl, mix cucumber, onion and salt. Let sit for 10 minutes. Squeeze and drain out liquid. Set aside.
Step 3
Bring a small pot of water to boil. Add eggs. Cook over medium heat for 11 minutes. Rinse with cold water. Peel and set aside.
Step 4
Blanch carrots for 2 minutes. (Ok to cook with potatoes at the same time.) Let sit and cool completely. Dice and set aside.
Step 5
When potatoes are cooked, drain and add to a large bowl. Mash with a potato masher or a fork while hot. Add hard-boiled eggs. Mash some more.
Step 6
Add salted cucumber & onion, blanched & diced carrots, kewpie mayo, sugar, rice vinegar, salt & pepper to taste. Mix well.
Step 7
Serve warm, room temp or cold. Enjoy!
Step 8
Notes: Use any potatoes you like. I prefer Yukon Gold or Russet.
Step 9
Add an additional 1 or 2 teaspoons of sugar if prefer sweeter.
Step 10
Can also add peeled & diced apple, cooked sweet corn and raisins if you like.
Step 11
Keep in a food storage container in the fridge for 3-5 days.
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Notes
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Easy
Makes leftovers
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