Saladsclosetcooking
Korean Potato Salad
A Korean style potato salad, where the potatoes are mashed!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
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.
2
(Optional) Sprinkle the cucumbers with the salt, let sit for ⏱️ 10-20 minutes before patting the extracted moisture off with a towel.
3
(Optional) Par-boil the carrots. (Bring a small pot of water to a boil, add the carrots and boil for ⏱️ 2 minutes before draining and transferring the carrots to a bowl filled with cold water.
4
Mix the mayo, syrup, vinegar, salt and pepper.
vinegar1 tablespoon
5
Mix the dressing into the potatoes, followed by the cucumber, carrot, egg, and green onions.
6
Enjoy right away or chill in the fridge a little to let the flavours mingle.
Nutrition Facts
calories
Calories 255
fat Content
Fat 25g
fiber Content
Fiber 1g
sugar Content
Sugars 4g
sodium Content
Sodium 310mg
protein Content
Protein 6g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 123mg
carbohydrate Content
Carbs 25g
saturated Fat Content
Saturated 4g
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