Korean Potato Salad
Korean potato salad is sweeter and crunchier than Western versions because of the apple and cucumber mixed in. You have to salt the cucumber first to draw out moisture, and mashing the hot potatoes directly into the Kewpie mayo dressing helps them absorb all that flavor.
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.
Notes
Can be stored in refrigerator up to 4 days. Mash potatoes while hot for better dressing absorption.