Ingredients
Main Ingredients
- 2 cups potatoes (chopped into 1-inch pieces)
- 2 hard-boiled eggs (cut to bite-sized pieces)
- ½ English cucumber (thinly sliced)
- ¼ cup corn
- ¼ cup carrots (small dice, ¼ inch)
- ¼ cup apple (small dice, ¼ inch)
Seasonings and Dressing
- ½ teaspoon salt (for cucumber slices)
- ⅓ cup mayo
- 1 teaspoon sugar
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
- 1 teaspoon rice wine vinegar
Instructions
- Salt Cucumber Slices: Toss the thinly sliced cucumber with ½ teaspoon salt and let it sit for 10 minutes to draw out excess moisture. Afterward, squeeze out the moisture and drain well. Set aside.
- Cook Potatoes and Carrots: Boil the potatoes in salted water until fork-tender, about 10-12 minutes. Add the diced carrots during the last 3 minutes to soften slightly. Drain and set aside.
- Chop Eggs: Cut the hard-boiled eggs into bite-sized pieces. Optionally, finely crumble one egg yolk to use as a garnish later.
- Make the Dressing: In a bowl, combine the mayo, rice wine vinegar, sugar, salt, and black pepper. Mix well and taste to adjust seasoning if needed.
- Assemble the Salad: In a large mixing bowl, add the cooked potatoes, carrots, drained cucumber slices, corn, chopped eggs, and diced apple.
- Toss and Mash: Pour the dressing over the ingredients and gently mix together while mashing the potatoes slightly to your desired consistency to incorporate the dressing evenly.
- Serve: Serve the salad immediately or chill in the refrigerator for a cold serving. Garnish with the crumbled egg yolk if using. Enjoy your Korean Potato Salad!
Notes
- Use waxy potatoes like Yukon Gold for best texture that holds shape but also mashes smoothly.
- Rice wine vinegar adds a subtle tang; you can substitute with apple cider vinegar if unavailable.
- Chilling the salad enhances the flavors and creates a refreshing dish, ideal for warm days.
- Adjust salt and sugar in the dressing according to your taste preference.
- Optional garnishes such as chopped parsley or paprika can add color and flavor variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Korean
- Diet: Vegetarian
