Description
A comforting bowl of Korean potato salad featuring tender potatoes, sweet apples, crispy cucumber, and creamy mayonnaise with a tangy twist.
Ingredients
Scale
- 2 cups potatoes (chopped into 1-inch pieces)
- 2 hard-boiled eggs (cut into bite-sized pieces)
- ½ English cucumber (thinly sliced)
- ¼ cup corn
- ¼ cup carrots (small diced)
- ¼ cup apple (small diced)
- ⅓ cup mayonnaise
- 1 ½ teaspoons rice apple vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Prepare the cucumber: place the thin cucumber slices in a bowl, sprinkle lightly with a pinch of salt, toss, and let sit for 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze slices in a clean towel or paper towel and drain off the liquid.
- Boil the potatoes: fill a pot with cold water, add a pinch of salt, and bring to a boil. Add the chopped potatoes and boil until fork-tender, about 15 minutes.
- Add carrots near the end: add the diced carrots to the pot during the last 3 minutes of the potatoes’ cooking time so they become tender but not mushy.
- Drain and cool: drain the potatoes and carrots in a colander. Let them cool slightly so the dressing doesn’t melt when combined.
- Combine the salad mix: in a large mixing bowl, add the warm (not hot) potatoes and carrots, drained cucumber, corn, diced apple, and the chopped hard-boiled eggs.
- Make the dressing: in a small bowl, whisk together the mayonnaise, rice apple vinegar, sugar, a pinch of salt, and a few grinds of black pepper until smooth.
- Dress the salad: pour the dressing over the potato mixture and gently toss until everything is evenly coated. Taste and adjust seasoning with salt and pepper as needed.
- Chill briefly: refrigerate for at least 20–30 minutes to let flavors meld, though it can be served immediately if desired.
Notes
Substituting light mayo or a yogurt-based dressing will reduce calories and fat. Use waxy potatoes for a creamier texture that holds its shape.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3.5g
- Protein: 7g
- Cholesterol: 30mg