Description
Korean Potato Salad is a creamy and flavorful dish made with tender potatoes, crunchy vegetables, and a delicious dressing.
Ingredients
Scale
- 2 large russet potatoes (about 1.5 pounds), peeled and diced
- 1 cup carrots, diced
- 1/2 cup cucumber, diced
- 1/2 cup green onions, chopped
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sesame oil (optional)
- 1/4 cup hard-boiled eggs, chopped (optional)
Instructions
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes or until tender. Add the diced carrots in the last 5 minutes of cooking. Drain and let cool.
- In a large mixing bowl, combine the cooled potatoes and carrots with the diced cucumber and chopped green onions.
- In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, black pepper, garlic powder, and sesame oil (if using) until smooth.
- Pour the dressing over the potato mixture and gently stir until everything is well coated.
- If using, fold in the chopped hard-boiled eggs for added texture and flavor.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- You can add diced apples or raisins for a sweet twist.
- For a spicier version, incorporate a teaspoon of sriracha or a pinch of red pepper flakes into the dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg