- 350 g Potatoesor 3 palm-sized potatoes
- â…” Cucumbercut into thin slices
- 80g Carrotschopped
- ¼ Onionchopped
- 80g Hamchopped
- 2 Eggs
For mayo dressing:
- ½ cup MayonnaiseKorean or Japanese
- 1 tbsp Sugar
- Saltto taste
- Black pepperto taste
Creamy Korean Potato Salad
This Creamy Korean Potato Salad will go down a treat at your next potluck meal. Everyone will love this potato salad with an Asian twist. I like to use Korean (Ottogi) or Japanese (Kewpie) mayonnaise for this dish as it’s slightly lighter and tangier than normal mayo.
To make this delicious potato salad, start by mixing cucumber with salt to remove excess moisture. Cook potatoes and dice ham, carrot, and onion. Hard boil two eggs and separate the egg white from the yolk. Chop the egg white and set the yolk aside. When potatoes are cooked, combine all the ingredients in a salad bowl and mix well. Serve topped with grated egg yolk.
To make my Creamy Korean Potato Salad, you will need the following ingredients:
Steps to make Creamy Korean Potato Salad
1 | Mix cucumber and salt | 30 |
2 | Cook potatoes | 20 |
3 | Chop ham, onion and carrot | 2 |
4 | Hard boil eggs | 12 |
5 | Rinse cucumbers | 3 |
6 | Drain potatoes | 1 |
7 | Combine all ingredients | 5 |
8 | Top with egg yolk | 2 |
9 | Serve | |
Recipe Reviews
Gotta try this salad! Thanks for sharing!
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