KOREAN POTATO SALAD WITH SCALLION AIOLI

Watching my father chopstick some potato salad at a Korean BBQ joint was always a bit of an odd experience, sort of like watching my American husband use a fork to eat kimchi. Believe it or not, potato salad is a very typical banchan on a Korean bapsang. I’m not sure how this particular dish found its way to the Korean table, but it’s quite yummy and easy to veganize!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the salad: In a large pot of boiling water, cook the potatoes until they are fork-tender, about 20 minutes. Drain the potatoes, transfer them to a bowl, and set aside for a few minutes for them to dry. Mash the potatoes with a potato masher or a fork until they are lumpy (not smooth).

Step 2

In a bowl, mash together the chickpeas and turmeric with a fork. Add to the bowl with the potatoes.

Step 3

Add the carrot, cucumber, apple, brown rice syrup, salt, black pepper, and white pepper to the bowl with the potatoes. Mix everything together until all the ingredients are well incorporated.

Step 4

Make the scallion aioli: Pour the chickpea liquid into a tall glass or container, wide enough to fit an immersion blender. Add the brown rice syrup, mirin, mustard powder, vinegar, salt, and scallion. Begin blending the ingredients together using an immersion blender. With the blender running, slowly pour the olive oil down the side of the container. Within about 30 seconds the liquid will emulsify into a creamy sauce. Continue to trickle in the olive oil while blending and blend until the desired thickness is achieved.

Step 5

Spoon 5 to 6 tablespoons of the aioli into the potato salad. Incorporate the dressing with a large spoon until the potato salad is thick and well coated. Store leftover aioli in the fridge for up to 1 month.

Step 6

NOTES

Step 7

Scrape the seeds from the middle of the cucumber before dicing, as they will add too much liquid to the potato salad.