Ingredients
For the Salad
- 2 lbs Russet potatoes, peeled and cut into 2-inch chunks
- 4 large eggs
- 2 Persian cucumbers, deseeded and diced
- 1 large apple (like Fuji or Honeycrisp), diced
- 1 teaspoon table salt, for the cucumbers
For the Dressing
- 1 cup Kewpie mayonnaise
- 4 tablespoons sugar
- 1/2 teaspoon table salt
- 1/4 teaspoon white pepper
First, Prep the Potatoes, Eggs, and Cucumber
The key to a non-watery potato salad is to draw the moisture out of the cucumber first. Place the diced cucumber in a small bowl and toss with 1 teaspoon of table salt. Let it sit for at least 15-20 minutes to sweat.
While the cucumber sweats, place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender and can be easily pierced with a fork, ~15-20 minutes.
At the same time, hard-boil the eggs using your preferred method. A 12-minute boil is usually perfect. Immediately transfer the cooked eggs to an ice bath to stop the cooking.
Next, Make the Dressing and Mash
In a large bowl, whisk together all the dressing ingredients: the Kewpie mayonnaise, sugar, salt, and white pepper.
Once the potatoes are tender, drain them completely and let them steam dry in the colander for a few minutes. Transfer the hot potatoes to the bowl with the dressing.
Peel the hard-boiled eggs. Add them to the bowl with the hot potatoes and dressing. Mash everything together with a potato masher or a large fork until you reach your desired consistency. Mashing the potatoes while they’re hot helps them absorb the dressing.
Finally, Combine and Chill
Squeeze the salted cucumbers firmly with your hands or in a clean kitchen towel to remove as much water as possible.
Add the squeezed cucumber and the diced apple to the potato mixture. Gently fold everything together until just combined.
Cover the potato salad and refrigerate for at least an hour to allow the flavors to meld and the salad to chill completely. It can be stored in the fridge for up to 4 days.
Korean Potato Salad
Ingredients
For the Salad
- 2 lbs Russet potatoes peeled and cut into 2-inch chunks
- 4 large eggs
- 2 Persian cucumbers deseeded and diced
- 1 large apple like Fuji or Honeycrisp, diced
- 1 teaspoon table salt for the cucumbers
For the Dressing
- 1 cup Kewpie mayonnaise
- 4 tablespoons sugar
- 1/2 teaspoon table salt
- 1/4 teaspoon white pepper
Instructions
- Salt diced cucumbers and let sit for 15-20 minutes to release moisture.
- Place potato chunks in pot with cold salted water, bring to boil and cook until tender, 15-20 minutes.
- Hard boil eggs for 12 minutes, then transfer to ice bath.
- Whisk Kewpie mayonnaise, sugar, salt, and white pepper in large bowl.
- Drain potatoes, let steam dry briefly, then add to dressing while hot.
- Peel eggs and add to bowl with potatoes.
- Mash potatoes and eggs together until desired consistency.
- Squeeze excess water from cucumbers.
- Add squeezed cucumbers and diced apple to potato mixture, fold gently to combine.
- Refrigerate at least 1 hour before serving.
