Creamy Korean Potato Salad

Steps to make

1. 1

   Mix cucumber and salt

   30 min
   

   Combine sliced cucumbers with 1 tablespoon of salt in a large bowl. Mix thoroughly using your hands and leave to sit for 30 minutes.

2. 2

   Cook potatoes

   20 min
   

   Fill a large pot with water and boil the potatoes for 20 minutes until tender.

4. 3

   Chop ham, onion and carrot

   2 min
   

   Dice the ham, onions, and carrots into small bite-sized pieces. Use a paper towel to squeeze excess water from the onions and carrots.

5. 4

   Hard boil eggs

   12 min
   

   Cook 2 eggs in boiling water. Once cooled and peeled, separate the egg yolk from the white. Chop the egg white into pieces and set the yolk aside.

6. 5

   Rinse cucumbers

   3 min
   

   Rinse cucumbers under a running faucet to remove salt. Then take a handful at a time and squeeze firmly to remove excess water. Set the squeezed cucumbers aside.

7. 6

   Drain potatoes

   1 min
   

   Once the potatoes are tender, drain in a colander and let the excess water drain for about a minute.

8. 7

   Combine all ingredients

   5 min
   

   Transfer the cooked potatoes to a large salad bowl and mash them with a spoon. Place the diced ham, carrots, egg whites, onion, and cucumbers in the bowl and add ½ cup of mayonnaise, 1 tablespoon of sugar, salt, and black pepper and mix thoroughly.

9. 8

   Top with egg yolk

   2 min
   

   Using a cheese-grater, top with crumbled egg yolk.

10. 9

    Serve

    

    Serve chilled.