Korean Side Dish Series Part 7 Potato Salad

Korean Potato Salad
Ingredients:
Potatoes 2 lbs, peeled and cut into 2” cubes
Carrot 1 medium m, cut into 4
Persian cucumber 1 diced, about 1 cup
Onion chopped 1/3 cup
Salt 1/4 tsp
Hard boiled eggs 2
Kewpie mayo 3/4 cup
Sugar 1 Tbsp (more if prefer sweeter)
Rice vinegar 2 tsps
Salt & black pepper to taste
Steps:
Bring a pot of water to boil. Add potatoes. Cook over medium heat for 15-20 minutes or until fork-tender. Stir occasionally.
In a bowl, mix cucumber, onion and salt. Let sit for 10 minutes. Squeeze and drain out liquid. Set aside.
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.
Blanch carrots for 2 minutes. (Ok to cook with potatoes at the same time.) Let sit and cool completely. Dice and set aside.
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.
Add salted cucumber & onion, blanched & diced carrots, kewpie mayo, sugar, rice vinegar, salt & pepper to taste. Mix well.
Serve warm, room temp or cold. Enjoy!
Notes:
Use any potatoes you like. I prefer Yukon Gold or Russet.
Add an additional 1 or 2 teaspoons of sugar if prefer sweeter.
Can also add peeled & diced apple, cooked sweet corn and raisins if you like.
Keep in a food storage container in the fridge for 3-5 days.
#koreanfood #easyrecipe #potato #homemadefood #sidedish