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Creamy Korean Potato Salad

Creamy Korean Potato Salad

Name: Creamy Korean Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: World
Ingredients: Potatoes 350 g; Cucumber ⅔; Carrots 80g; Onion ¼; Ham 80g; Eggs 2; Mayonnaise ½ cup; Sugar 1 tbsp; Salt; Black pepper

delicious Asian picnic dish

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40m
Serves 4
Easy
(1)

Ingredients

	350 g Potatoes or 3 palm-sized potatoes
	⅔ Cucumber cut into thin slices
	80g Carrots chopped
	¼ Onion chopped
	80g Ham chopped
	2 Eggs
	For mayo dressing:
	½ cup Mayonnaise Korean or Japanese
	1 tbsp Sugar
	Salt to taste
	Black pepper to taste

Nutritional information

229

Calories

11.6g

Fat

23.7g

Carbohydrate

8.4g

Protein

97mg

Cholesterol

372mg

Sodium

Cuisine:

Ingredients

350 g Potatoes
or 3 palm-sized potatoes
⅔ Cucumber
cut into thin slices
80g Carrots
chopped
¼ Onion
chopped
80g Ham
chopped
2 Eggs
For mayo dressing:
½ cup Mayonnaise
Korean or Japanese
1 tbsp Sugar
Salt
to taste
Black pepper
to 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
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	Cook potatoes	20
Fill a large pot with water and boil the potatoes for 20 minutes until tender.
3	Chop ham, onion and carrot	2
Dice the ham, onions, and carrots into small bite-sized pieces. Use a paper towel to squeeze excess water from the onions and carrots.
4	Hard boil eggs	12
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.
5	Rinse cucumbers	3
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.
6	Drain potatoes	1
Once the potatoes are tender, drain in a colander and let the excess water drain for about a minute.
7	Combine all ingredients	5
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.
8	Top with egg yolk	2
Using a cheese-grater, top with crumbled egg yolk.
9	Serve
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!

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.