Korean Potato Salad

Method10 steps · about 30 min

1. 1

   Step 1: Peel and cut the potatoes (1 1/2 lb) into similar size chunks (1 to 1.5-inch pieces).

   Uses 1 1/2 lb potatoes (Russet or Yukon Gold)

   
2. 2

   Step 2: Place the potatoes in a medium size pot, and cover with cold water. Bring it to a boil over medium high heat. Reduce the heat to medium, cover and continue to boil the potatoes until easily pierced with a fork or a chopstick.

   Uses Peeled potato chunks · Cold water to cover potatoes

   
3. 3

   Step 3: Drain and mash the potatoes in a mixing bowl with a fork until smooth. Leave some small chunks if you like. Set it aside.

   Uses Tender cooked potatoes

   
4. 4

   Step 4: While the potatoes cook, place the raw egg (1) or eggs in a small saucepan with cold water to cover. Bring to a boil, turn off the heat, cover and leave in the hot water for 12–13 minutes. Transfer to cold water for about 10 minutes before peeling. If using ready-boiled eggs, skip the boiling and peel them.

   Cook eggs in hot water · 13 minUses 1 egg to boil, or 2 if desired · Cold water to cover eggs for boiling · Cold water to cool boiled eggs

   
5. 5

   Step 5: Cut the cucumber (2 ounces) in half lengthwise and thinly slice. Lightly sprinkle with salt. Set it aside while preparing the other ingredients, and then tightly squeeze to remove moisture.

   Uses 2 ounces cucumber · A little salt for drawing moisture from cucumber

   
6. 6

   Step 6: Cut the carrot (2 ounces) in half lengthwise and thinly slice. No salt is necessary as the carrot doesn’t contain as much moisture as the cucumber.

   Uses 2 ounces carrot

   
7. 7

   Step 7: Roughly chop the egg(s), leaving the yolk if using it for optional garnish. See optional garnish below.

   Uses Cooked peeled egg or eggs

   
8. 8

   Step 8: Add squeezed cucumber, sliced carrot, 5 Tbsp of the available mayonnaise (5 tbsp), finishing salt (to taste) (start with 1 tsp), black pepper (to taste) to taste, optional sugar (1 teaspoon) and the lemon juice (1–2 tbsp) OR 1 Tbsp vinegar to the mashed potatoes. If selected, add the optional raisins/dried cranberries, thin apple (1/4 small) slices and chopped onion (2 tablespoons). Mix, taste, then add the remaining mayonnaise and extra salt or sugar only as needed.

   Uses Mashed potatoes · Squeezed cucumber · Sliced carrot · 5 tbsp mayonnaise first, then remaining 1 tbsp if needed · Salt to taste for salad; start with 1 tsp · Black pepper to taste for salad · 1 teaspoon sugar - optional · 1–2 tbsp lemon juice, OR 1 tbsp vinegar below

   
9. 9

   Step 9: Throw in the chopped egg and toss gently to evenly distribute the egg pieces.

   Uses Mixed potato salad · Chopped egg, excluding optional reserved yolk

   
10. 10

    Step 10: Press the reserved egg yolk through a strainer over the top of the salad or into a bowl if using later.

    Uses Reserved cooked egg yolk if selected · Finished potato salad