Alex and i are not against mayonnaise in the least.
Korean Potato Salad
Allow the cooked potatoes and eggs to cool slightly before peeling them.
Recipe Summary Korean Potato Salad
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.Ingredients | Potato Salad With Egg And Mayo
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
Directions
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.
Info | Potato Salad With Egg And Mayo
prep:
25 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
