This is Nazia again from Food And Meal, back to share another one of my favorite recipes – Korean potato salad! I know potato salad can sometimes get a bad rap for being bland or boring, but this Korean-inspired version will have you rethinking everything you thought you knew about this classic side dish.
Ever since I tried potato salad with a Korean twist at a local restaurant, I’ve been hooked. The tangy, sweet and savory flavors transformed the potatoes into something totally irresistible. I especially love the crunchy carrots, onion and cucumber tossed throughout – they give each bite such nice texture and freshness!
After some trial and error in my own kitchen, I’ve managed to recreate a Korean potato salad that’s just as crave-worthy as what I had at that restaurant. My secret weapons are the Gochujang (Korean red chili paste) and rice vinegar that give it that iconic Korean zing. Toasted sesame oil and seeds lend even more nutty, rich flavor too. It all comes together into a cool, creamy and slightly spicy potato salad that’s perfect for summer BBQs, potlucks or just snacking straight out of the fridge
Korean Potato Salad Recipe
KOREAN POTATO SALAD
Equipment
Ingredients
- 4 to 5 medium potatoes, peeled and cubed
- 1 small carrot, cut into medium dice
- 1/2 small cucumber, cut into medium dice
- 1/2 small onion, cut into small dice
- Salt
- 2 hard-boiled eggs, yolks removed and cut into small chunks
- 1 Fuji apple, cut into small chunks
- 1/4 cup diced ham or Canadian bacon (optional)
- 3/4 cup Kewpie mayonnaise
- Freshly ground black pepper
Instructions
- In a large stockpot, cover the potatoes generously with water and bring to a boil. After 2 minutes, add the carrot and cook for another 8 minutes.
- Meanwhile, put the cucumber and onion in a colander over a bowl and sprinkle with salt. Let them sweat for about 10 minutes.
- Drain the potatoes and carrot, and let cool. Put in a large bowl.
- Gently smash the potatoes with the back of a fork. Leave some of the potatoes mostly intact.
- Rinse the cucumber and onion lightly and squeeze out excess water with paper towels.
- To the potatoes and carrot, add the cucumber, onion, eggs, apple, ham, and mayonnaise, and mix gently. Season with salt and pepper.
Video
Notes
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Korean Potato Salad in the Instant Pot
Begin by steaming diced potatoes and carrots in the Instant Pot, then hard boil eggs separately. Create a creamy dressing by whisking together mayonnaise, Dijon mustard, sugar, salt, and black pepper. Combine the steamed vegetables, chopped eggs, thawed peas, and green onions in a large bowl, then gently fold in the dressing. Refrigerate for at least an hour to let the flavors meld, and garnish with fresh parsley before serving.
Cooking Tips
First up, choose your potatoes wisely! I prefer thin-skinned red or yellow potatoes since they hold their shape well when boiled. Chop them into bite-sized pieces so they absorb all the tasty dressing.
Patience is crucial when waiting for the potatoes to cool completely before adding the dressing. I know it’s hard to resist tossing everything together when the potatoes come out steaming hot. But resist, you must! Adding dressing too soon causes the potatoes to get mushy.
Don’t be afraid to get creative with adding your own spin! I love stirring in crunchy bits like cooked bacon or chopped cucumber for an extra fresh crunch. Korean potato salad also goes great with bits of pickled carrots or radishes to cut through the richness.
When making the dressing, don’t be shy with the apple cider vinegar! That tangy kick helps cut through the mayo for the iconic Korean potato salad flavor. I also add just a bit of yellow mustard for extra zing.
Serving Suggestions
When serving up a bowl of delicious cheese ramen, I highly recommend pairing it with some crispy gyoza dumplings or karaage fried chicken. The contrast of the crispy, fried items with the rich, creamy cheese ramen makes for a very satisfying meal. You could also serve some spicy kimchi stew or boiled pork belly on the side to cut through the heaviness of the cheese. For drinks, I would go for an ice-cold glass of almond milk, soy milk or even a nice rice milk to help balance out the saltiness. And don’t forget to finish off the meal with something sweet – try some mochi stuffed with sweet red bean paste! The options are endless when complementing this decadent cheesy ramen.
FAQs of Korean Potato Salad
- Can I prepare Korean Potato Salad in advance for a party? Absolutely! In fact, letting it chill in the fridge for a few hours or even overnight can enhance the flavors. Just give it a good stir before serving.
- Is there a dairy-free alternative to mayonnaise for this recipe? Yes, you can use a dairy-free or vegan mayonnaise substitute to make this salad suitable for those with dietary restrictions.
- Can I freeze Korean Potato Salad for later use? It’s not recommended to freeze this salad as the texture may become watery and unappetizing upon thawing.
- How long can I store leftovers in the refrigerator? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just remember to give it a gentle stir before serving again.
Conclusion
In closing, I hope this recipe for Korean potato salad has inspired you to get creative in the kitchen! The combination of tender potatoes, sweet carrots, crunchy apples and a tangy dressing makes this side dish incredibly craveworthy. It’s the perfect balance of flavors and textures that keeps you going back for more.
I love serving this potato salad alongside Korean barbecue or fried chicken for a meal that covers all the bases – sweet, salty, savory and sour. But it also holds its own as a light lunch or snack. However you enjoy it, this versatile salad is sure to be a new favorite.
As always, I welcome any suggestions and feedback over on the Food And Meal website and social media pages. Please tag @foodandmeal and let me know if you whip up this Korean potato salad recipe! I can’t wait to see the unique twists you put on it.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.