Korean Potato Salad
Description
Korean potato salad is made with Korean mayonnaise spiced with gochujang, sesame oil and ginger. It's creamy, tangy, and savory with a hint of sweetness.
Ingredients
•
3 medium russet potatoes, peeled and cubed
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1/4 cup minced carrot
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1/2 medium unpeeled cucumber, thinly sliced
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1 teaspoon salt
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1/4 cup diced red onion
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2 hard-boiled eggs
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1/2 small red apple, cored and chopped
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1 pinch black pepper to taste
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2/3 cup mayonnaise (such as Duke's®)
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1 tablespoon gochujang (Korean hot pepper paste), or more to taste
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1 tablespoon sesame oil
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1 teaspoon finely grated ginger
Directions
1
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.
2
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.
3
Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
4
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.
5
Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
6
Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.