Korean Potato Salad

Corinn Blackwell's avatar
Corinn Blackwell

Ingredients

  • 1/2
    t Onion powder
  • 2
    lbs Potatoes
    well washed, skin on
  • 3/4
    c Carrot
    finely diced
  • 1/2
    t Kosher salt
  • 1 1/4
    t Kosher salt
  • 1
    t Ground black pepper
  • 1/2
    c Mayo
  • 1
    T Honey
  • 2
    t Dried parsley
  • 2 1/2
    T Whole grain Dijon mustard
  • 1/2
    t Garlic powder
  • 3
    T Rice vinegar
  • 1
    Seedless cucumber
    sliced 1/8 in thick
  • 4
    large Eggs
  • 2
    t Maesil
  • 4
    cloves Garlic
    minced
  • 3/4
    c Onion
    finely diced
  • 3
    Scallions
    diced

Instructions

1
2 lbs Potatoes (well washed, skin on) 4 large Eggs Cucumbers 1 Seedless cucumber (sliced 1/8 in thick) 1/2 t Kosher salt Dressing 1/2 c Mayo 3 T Rice vinegar 2 1/2 T Whole grain Dijon mustard 1 T Honey 2 t Dried parsley 2 t Maesil 1 1/4 t Kosher salt 1 t Ground black pepper 1/2 t Onion powder 1/2 t Garlic powder Vegetables 3/4 c Onion (finely diced) 3/4 c Carrot (finely diced) 3 Scallions (diced) 4 cloves Garlic (minced) 1. In a large pot place the potatoes and cover with cold water. Bring to a boil. Boil for 5 minutes. Add the eggs and continue to boil for 12 minutes longer. 2. Toss the cucumbers with salt and allow to stand for 10-15 minutes or until wilted. 3. Remove the eggs to a bowl of ice water. Check that the potatoes are cooked through. If not, allow to continue cooking until soft. Remove to a bowl to cool slightly. 4. Mix together dressing ingredients and set aside. 5. Peel the potatoes and eggs. 6. Squeeze the water out of the cucumbers and place with the chopped vegetables. 7. Mash the potatoes leaving them quite chunky. Add the vegetables. Mash the eggs leaving them chunky as well. Add the eggs and dressing to the potatoes and vegetables. Mix well to combine. 8. Refrigerate for at least 4 hours and up to overnight. 9. Serve with a sprinkle of gochugaru.
Share
Corinn Blackwell's avatar
2 lbs Potatoes (well washed, skin on) 4 large Eggs Cucumbers 1 Seedless cucumber (sliced 1/8 in thick) 1/2 t Kosher salt Dressing 1/2 c Mayo 3 T Rice vinegar 2 1/2 T Whole grain Dijon mustard 1 T Honey 2 t Dried parsley 2 t Maesil 1 1/4 t Kosher salt 1 t Ground black pepper 1/2 t Onion powder 1/2 t Garlic powder Vegetables 3/4 c Onion (finely diced) 3/4 c Carrot (finely diced) 3 Scallions (diced) 4 cloves Garlic (minced) 1. In a large pot place the potatoes and cover with cold water. Bring to a boil. Boil for 5 minutes. Add the eggs and continue to boil for 12 minutes longer. 2. Toss the cucumbers with salt and allow to stand for 10-15 minutes or until wilted. 3. Remove the eggs to a bowl of ice water. Check that the potatoes are cooked through. If not, allow to continue cooking until soft. Remove to a bowl to cool slightly. 4. Mix together dressing ingredients and set aside. 5. Peel the potatoes and eggs. 6. Squeeze the water out of the cucumbers and place with the chopped vegetables. 7. Mash the potatoes leaving them quite chunky. Add the vegetables. Mash the eggs leaving them chunky as well. Add the eggs and dressing to the potatoes and vegetables. Mix well to combine. 8. Refrigerate for at least 4 hours and up to overnight. 9. Serve with a sprinkle of gochugaru.