Go Back
–+ servings
jhessica

Korean Potato Salad: Discover This Creamy Delight!

Korean Potato Salad is a creamy and flavorful dish made with tender potatoes, crunchy vegetables, and a delicious dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Salad
Cuisine: Korean
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. In a large mixing bowl, combine the cooled potatoes and carrots with the diced cucumber and chopped green onions.
  3. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, black pepper, garlic powder, and sesame oil (if using) until smooth.
  4. Pour the dressing over the potato mixture and gently stir until everything is well coated.
  5. If using, fold in the chopped hard-boiled eggs for added texture and flavor.
  6. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 30mgSodium: 500mgFiber: 2gSugar: 2g

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.

Tried this recipe?

Let us know how it was!