Korean potato salad is an adaptation of America’s most popular potato salad, but has its own identity when using Korean mayonnaise. It’s creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.
Ingredients
Korean Mayonnaise
- 2/3 cup mayonnaise (such as Duke's®)
- 1 tablespoon gochujang (Korean hot pepper paste), or more to taste
- 1 tablespoon sesame oil
- 1 teaspoon finely grated ginger
- 3 medium russet potatoes, peeled and cubed
- ¼ cup minced carrot
- ½ medium unpeeled cucumber, thinly sliced
- 1 teaspoon salt
- ¼ cup diced red onion
- 2 hard-boiled eggs
- ½ small red apple, cored and chopped
- 1 pinch black pepper to taste
Directions
Step 1
Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
Step 2
Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
Step 3
Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
Step 4
Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
Step 5
Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
Step 6
Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 486 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat6g | 29% |
Cholesterol120mg | 40% |
Sodium868mg | 38% |
Total Carbohydrate37g | 14% |
Dietary Fiber3g | 11% |
Total Sugars5g | |
Protein7g | |
Vitamin C12mg | 59% |
Calcium47mg | 4% |
Iron2mg | 11% |
Potassium799mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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