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:
Combine sliced cucumbers with 1 tablespoon of salt in a large bowl. Mix thoroughly using your hands and leave to sit for 30 minutes.
Fill a large pot with water and boil the potatoes for 20 minutes until tender.
Dice the ham, onions, and carrots into small bite-sized pieces. Use a paper towel to squeeze excess water from the onions and carrots.
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.
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.
Once the potatoes are tender, drain in a colander and let the excess water drain for about a minute.
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.
Using a cheese-grater, top with crumbled egg yolk.
Serve chilled.
This Creamy Korean Potato Salad is a classic with an Asian twist. Bring it to your next picnic or potluck. Don’t forget to tag #CookMeRecipes if you try this delicious salad!
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