Korean-Style Potato Salad
Makes
Cooking Mode
3 white potatoes, peeled and cut into 1/2-in. (1-cm) cubes
1 carrot, chopped into 1/2-in. (1-cm) thick rounds
1 piece English cucumber
2 hard-boiled eggs, peeled
⅓ cup Compliments Real Mayonnaise
2 tbsp rice vinegar (unseasoned)
1 tbsp packed brown sugar
¼ tsp salt
1 green onion, minced
3 white potatoes, peeled and cut into 1/2-in. (1-cm) cubes
1 carrot, chopped into 1/2-in. (1-cm) thick rounds
1 piece English cucumber
2 hard-boiled eggs, peeled
⅓ cup Compliments Real Mayonnaise
2 tbsp rice vinegar (unseasoned)
1 tbsp packed brown sugar
¼ tsp salt
1 green onion, minced
Directions
1Cook potatoes and carrot in saucepan of boiling salted water 12 min, or until tender. Drain and transfer to bowl. Slightly crush with potato masher or back of spoon (mixture should be chunky). Let cool.
2Meanwhile, cut cucumber into quarters lengthwise. Slice off and discard seeds. Finely dice cucumber. Cut eggs in half; remove yolks. Chop whites finely; set aside whites and yolks separately.
3Mix mayonnaise, vinegar, brown sugar and salt in large bowl until sugar is no longer gritty. Add cooled potato mixture, cucumber, egg whites and green onion. Mix thoroughly. Finely grate egg yolks overtop. (Make-ahead: Refrigerate in airtight container up to 2 days.)
Tips
1
Use new white, red-skinned or yellow-fleshed potatoes for this salad. Baking potatoes, such as russets, are too soft.
2
This salad is also delicious with summery barbecued meats, poultry or fish.
3
This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprouts and Fresh Cucumber Kimchi.
Disclaimer
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Personal Note
Personal Note
