Dive into the world of Korean Potato Salad, a creamy and dreamy dish that's perfect for any occasion. Share this flavorful recipe with your loved ones and subscribe to our blog for more culinary inspiration.
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.
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Notes
VARIATION TIP: This is not just a good side dish; it’s also an incredible sandwich filling. Try it between slices of good bread for a tasty lunch. I usually omit the ham (or Canadian bacon) if I’m using it as a side dish (banchan) but I include it if I’m using it as a sandwich filling.INGREDIENT TIP: If you can’t find Kewpie mayonnaise, then Miracle Whip is a good substitute. You can also use American mayonnaise if that’s what you have on hand.
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.