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Korean Potato Salad
Korean Potato Salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
105 minutes
Creamy Korean potato salad with tangy, spicy Korean mayo infused with gochujang, sesame oil, and ginger for a savory and slightly sweet twist.
Ingredients:
  • 3 medium russet potatoes, peeled and cubed
  • 0.25 cup minced carrot
  • 0.5 medium unpeeled cucumber, thinly sliced
  • 0.25 cup diced red onion
  • 2 hard-boiled eggs
  • 0.5 small red apple, cored and chopped
  • 1 pinch black pepper to taste
  • 0.66666668653488 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:
  • In a large pot, cover potatoes with salted cold water and bring to a boil. Cook until potatoes are tender, about 15 to 20 minutes. Add carrots in the last 3 minutes of cooking. Drain and set aside.
  • Place cucumber slices in a strainer, sprinkle with salt to coat, and let sit for 10-15 minutes. Rinse cucumbers well and then squeeze out excess moisture using paper towels or a kitchen towel. This step ensures your dressing won't be watery.
  • Slice hard-boiled eggs in half, reserving half of one yolk. Chop egg whites and remaining yolks into small pieces.
  • In a large bowl, gently mash the potatoes and carrots using the back of a spoon until slightly chunky. Add in the chopped egg, cucumber, red onion, apple, and black pepper, and mix well.
  • Combine mayonnaise, gochujang, sesame oil, and ginger in a bowl. Mix into the potato mixture.
  • Sprinkle the saved egg yolk over the potato salad, then chill in the fridge for at least 1 hour before enjoying.

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