Epic Korean Potato Salad Recipes

KOREAN POTATO SALAD

Steps:

• In a large pot, place potatoes and pour enough cold to water to cover potatoes. Add 1 tsp salt, bring it to boil and cook until potatoes are fully cooked, about 10 to 15 minutes depending on size of chunks.
• Meanwhile, sprinkle 1/2 tsp of salt on cucumber and let it sweat for a couple minutes. Then rinse and squeeze excess water using paper towel, set aside.
• Drain cooked potatoes and while it's still hot, add into a large mixing bowl along with rest of ingredients. Season with 1/2 tsp of salt and pepper and give it a good mix to combine everything together.
• Cover and cool potato salad in a refrigerator at least 30 minutes to an hour before serve. Enjoy!

KOREAN POTATO SALAD

Steps:

• Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in ice water, peel them.
• Roughly chop cooked eggs into small pieces. If you want to garnish the top with egg yolk, set aside 1 egg yolk and leave it uncut.
• Peel potatoes and carrots. Cut potatoes into 3/4 inch thick discs then further into 1 inch or so squares. Cut carrots into 1/2 inch discs then cut the thicker parts into halves. Basically, you want the carrots to be about 1/2 the side of a potato.
• Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/8 tsp salt. Bring to a boil and then boil on medium heat for 8-9 minutes then add the carrots. Cook about 8 minutes more until the potatoes kind of crumble when cutting with a fork and the carrots should be just softly cooked but not mush.
• While potatoes are cooking, cut cucumbers into cubes.
• Cut the apple into cubes. For color, you can just core them and cut with peels on. But if your apple is not organic or is waxed, peel it and then cut into cubes.
• Drain potatoes and carrots. Set aside and let it cool.
• In a large bowl, add potatoes, carrots, cucumbers and apples.
• To the bowl, add mayonnaise and gently mix them all up. Then add chopped eggs. Mix again.
• Add salt and sugar to taste. (About 3/8 to 1/2 tsp salt and 1/4 tsp sugar to my basic 2 potato salad).
• Mix and taste again. By now, potatoes will most likely have disintegrated and become total mush as you see in the picture and that's how it should be. But it's also fine if it is still holding shape.
• Optionally, using a sieve, grate the egg yolk on top of the potato salad.
• Serve room temperature or cold from the fridge.

EPIC KOREAN POTATO SALAD

Steps:

• 1.In a saucepan of boiling water, boil 3 large eggs for 7 minutes. Then transfer to an ice water bowl. Once cooled, peel off the shell and cut in half.
• 2.Whisk the mayonnaise, sour cream, gochugaru, rice vinegar and salt together in a bowl until combined. Set aside to allow the flavours to infuse.
• 3.Cook the potatoes in a large saucepan of boiling salted water (I tend to go quite heavy on the salt: roughly 1-2 tbsp) for 10 minutes or so until tender. Drain and set aside to cool slightly. When the potatoes are cool enough to handle, coarsely chop them and transfer to a large bowl.
• 4.Meanwhile, cook the bacon in a non-stick frying pan until crisp. Set aside to cool slightly.
• 5.Add the mayonnaise mixture, cabbage, celery, apple, spring onion and bacon to the potatoes. Gently toss to combine. Transfer the potato salad to a serving platter. Sprinkle with sesame seeds and coriander to serve.
• NOTES: - Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.