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Korean Potato Salad Recipe

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★★★★★

4.8 from 100 reviews

Korean Potato Salad is a creamy, slightly sweet, and tangy side dish featuring tender mashed potatoes combined with finely diced vegetables, boiled eggs, and a flavorful dressing made of mayonnaise, sugar, and rice vinegar. Perfectly chilled and garnished with fresh parsley, this salad offers a delightful blend of textures and flavors inspired by Korean cuisine.

Ingredients

Scale

Main Ingredients

  • 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
  • 3 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetables and Add-ins

  • 1/4 cup carrot, finely diced
  • 1/4 cup cucumber, finely diced
  • 1/4 cup onion, finely diced (optional)
  • 1/4 cup sweet corn kernels (canned or frozen)
  • 1/4 cup apple, finely diced (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Potatoes: Place the peeled and cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes for about 12-15 minutes or until they are tender and can be easily pierced with a fork. Drain and let them cool slightly.
  2. Boil the Eggs: While the potatoes are cooking, place the eggs in a separate pot and cover them with cold water. Bring to a boil, then remove from heat, cover the pot, and let the eggs sit for 10-12 minutes. Afterwards, transfer the eggs immediately to an ice bath to cool down. Peel both potatoes and eggs once cooled.
  3. Make the Dressing: In a small bowl, whisk together mayonnaise, sugar, rice vinegar, Dijon mustard (if using), salt, and black pepper until the mixture is smooth. Taste and adjust the sweetness or acidity if needed to suit your preference.
  4. Mash Potatoes and Combine: In a large bowl, lightly mash the cooled potatoes with a potato masher or fork, leaving some chunks for texture. Chop the peeled eggs into small pieces and add them to the potatoes.
  5. Add Vegetables and Mix: Add the finely diced carrots, cucumbers, onions (optional), sweet corn, and apples (optional) to the potato and egg mixture. Pour the prepared dressing over the ingredients and gently fold everything together until well combined, being careful not to overmix to avoid turning the salad mushy.
  6. Chill and Garnish: Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Before serving, give it a gentle stir and garnish with fresh chopped parsley. Serve cold for the best taste.

Notes

  • You can use either Yukon Gold or Russet potatoes depending on your texture preference; Yukon Gold provides a creamier texture.
  • Dijon mustard is optional but adds a nice depth of flavor to the dressing.
  • Adjust sugar and vinegar amounts to balance sweetness and tanginess according to your taste.
  • Chilling the salad is important to enhance the flavors and improve texture.
  • Feel free to omit apples or onions if you prefer the salad without them.
  • This salad stores well in the fridge for up to 2 days but is best eaten fresh.

Keywords: Korean Potato Salad, Korean side dish, creamy potato salad, boiled potatoes, mayonnaise potato salad, Korean cuisine salad

Find it online: https://tastybella.com/korean-potato-salad-recipe/