Korean potato salad is a very easy and flexible side dish to make. There is a minimal amount of ingredients needed, but can be enhanced through additional items. The potato is soft and smooth, while the other ingredients such as crunchy vegetables (cucumber and carrot) give it more contrast.
Ingredients
1.5-pound potatoes Russet or Yukon gold
- 1 boiled egg (or 2 eggs)
- 2 ounces cucumber
- 2 ounces carrot
- 6 tablespoons mayonnaise and use more to taste
- 1 teaspoon of Salt/Pepper (to your taste)
- 1 teaspoon sugar - optional
- 1 - 2 tablespoons lemon juice or 1 tablespoon vinegar - rice, white, apple cider, etc.
1st Step: Peel and cut the potatoes into similar size chunks (1 to 1.5-inch pieces).
2nd Step: Place the potatoes in a medium size pot, and cover with cold water. Bring it to a boil over medium-high heat. Reduce the heat to medium, cover, and continue to boil the potatoes until easily pierced with a fork or, a chopstick.
3rd Step: Drain and mash the potatoes in a mixing bowl with a fork until smooth. Leave some small chunks if you like. Set it aside.
4th Step: Place the egg(s) in a small sauce pot with cold water covering the egg(s). Bring it to a boil. Turn the heat off, cover, and let the eggs cook in hot water for 12 - 13 minutes. Remove the eggs and place them in cold water for about 10 minutes before peeling.
5th Step: Cut the cucumber in half lengthwise and thinly slice. Lightly sprinkle with salt. Set it aside while preparing the other ingredients, and then tightly squeeze to remove moisture.
6th Step: Cut the carrot in half lengthwise and thinly slice. No salt is necessary as the carrot doesn’t contain as much moisture as the cucumber.
7th Step: Roughly chop the egg(s), leaving the yolk if using it for optional garnish.
8th Step: Add the cucumber, carrot, mayonnaise (start with 5 tablespoons), salt (start with 1 teaspoon), optional sugar, and lemon juice (or vinegar) to the bowl with the mashed potatoes. Mix everything well. Taste and add more mayonnaise, salt, and/or sugar to taste.
9th Step: Throw in the chopped egg and toss gently to evenly distribute the egg pieces.