Best Korean Potato Salad Recipes

KOREAN POTATO SALAD

Korean Potato Salad image

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.

Provided by lutzflcat

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

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

Steps:

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 486.1 calories, Carbohydrate 37.2 g, Cholesterol 119.9 mg, Fat 35.4 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 867.9 mg, Sugar 5 g

KONA K'S KOREAN-STYLE POTATO SALAD

Kona K's Korean-Style Potato Salad image

Many Korean restaurants serve this potato salad as "banchan" (the side dishes that accompany your meal). In my opinion, the key is the Kewpie Mayonnaise. It's pretty readily available at any Asian market. Although you can substitute regular mayo, I'd highly recommend using Kewpie.

Provided by Kona K

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 medium potatoes
1 carrot
1 cucumber
1 sweet onion
2 hardboiled egg
1 apple
2 slices deli ham
1/2-3/4 cup kewpie mayonnaise
salt and pepper, to taste

Steps:

Cube potatoes, and boil along with carrot until they are very tender.
Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency.
Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
Add salt and pepper, to taste.
Chill well before serving.