Although it is a variation of the most well-known potato salad in America, Korean potato salad has its own distinctive flavor when made with Korean mayonnaise. It has layers of flavor and a variety of textures, and it’s creamy with a hint of sweetness while also being sour and salty.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
Ingredients
- 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
- ⅔ 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
Instructions
- 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.
- 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.
- Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
- 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.
- Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
- Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 868 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty tasty. I don’t know how “Korean” my version was, since I used the Thai Red Curry Paste that I had on hand instead of Korean Hot pepper Paste.
I had to modify because I was missing a few ingredients (namely cucumbers and gochuchang) but even my fiance want to do it again. Next time we’ll be able to do it completely.