Korean Potato Salad
This recipe offers a delightful and slightly sweet take on potato salad, featuring the creamy texture of potatoes combined with unexpected ingredients like carrots, baby corn, cucumber, eggs, and apples
Yield: about 4-6 servings as a side dish
Prep Time: about 20-25 minutes
Cook Time: about 15-20 minutes
Chill Time: at least 30 minutes
Ingredients
3 lb Russet potatoes, peeled and cubed into 1-inch pieces
2 medium carrots, peeled and sliced into ¼-inch rounds or small dice
2 Persian cucumbers, thinly sliced or finely diced
½ large apple, peeled, cored, and finely diced
3 large eggs, hard-boiled and roughly chopped, reserving a hard-boiled yolk
¼ cup finely diced yellow onion
¼ cup baby corn
½ cup mayonnaise
1-2 tablespoons sugar, adjust to taste
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Directions
Prepare Potatoes and Carrots: Place the cubed Russet potatoes in a large pot. Cover with cold water by about an inch. Add a pinch of salt to the water. Bring to a boil, then reduce heat to medium and simmer until the potatoes are fork-tender but not mushy, about 15-20 minutes. Add the carrots halfway through.
Mash: Drain well and transfer the hot potatoes and carrots to a large mixing bowl. Mash the potatoes lightly with a fork or potato masher, leaving some small chunks for texture. Incorporate the cooked carrots into the mashed potatoes. Set aside to cool.
Prepare Other Ingredients: While the potatoes are cooking, prepare your hard-boiled eggs. Once cooked, cool them in an ice bath, peel, and roughly chop.
Thinly slice or finely dice the Persian cucumbers. If using regular cucumbers, you might want to salt them and let them sit for 10-15 minutes to draw out excess water, then pat dry. Finely dice the half apple and yellow onion. Drain and chop the corn.
Combine and Mix: Once the mashed potato and carrot mixture has cooled slightly (it doesn't need to be completely cold, lukewarm is fine), add the chopped hard-boiled eggs (minus the reserved yolk), diced cucumber, diced apple, diced onion, and baby corn to the bowl.
Dress the Salad: Add the mayonnaise, sugar, salt, and black pepper to the bowl. Gently fold all the ingredients together until well combined. Be careful not to overmix, as you want to maintain some texture from the potatoes and vegetables.
Adjust Seasoning and Chill: Taste the salad and adjust seasoning as needed. You might want to add more salt, sugar, or mayonnaise to suit your preference. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Serve: Serve cold. To garnish, push the boiled egg yolk through a sieve on top of the salad. Garnish with paprika and parsley if desired.
