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Korean Potato Salad
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A Korean style potato salad!
ingredients
- 1 pound (~2 medium) russet potatoes, peeled and cut into 1/2 inch pieces
- 1/4 cup persian cucumber, thinly sliced
- 1/4 teaspoon salt
- 1/4 cup carrot, thinly sliced
- 3 hard-boiled eggs, shelled and diced
- 1 green onion, thinly sliced
- 1/2 cup mayonnaise
- 1 tablespoon rice syrup (or honey, or sugar)
- 1 tablespoon vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
directions
- Place the potatoes in a large pot, cover with water, add a pinch of salt, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes, before removing from water and mashing to the desired consistency.
- (Optional) Sprinkle the cucumbers with the salt, let sit for 10-20 minutes before patting the extracted moisture off with a towel.
- (optional) Par-boil the carrots. (Bring a small pot of water to a boil, add the carrots and boil for 2 minutes before transferring the carrots to a bowl filled with very cold water.
- Mix the mayo, syrup, vinegar, salt and pepper.
- Mix the dressing into the potatoes, followed by the cucumber, carrot, egg, and green onions.
- Enjoy right away or chill in the fridge a little to let the flavours mingle.
Option: Add 1/4 cup ham, diced.
Option: Add 1/4 cup corn.
Option: Add 1 tablespoon onion, finely diced.
Nutrition Facts: Calories 255, Fat 25g (Saturated 4g, Trans 0), Cholesterol 123mg, Sodium 310mg, Carbs 25g (Fiber 1g, Sugars 4g), Protein 6g
Nutrition by: 
