Kona K's Korean-Style Potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Many Korean restaurants serve this potato salad as banchan (the side dishes that accompany your meal). In my opinion, the key is the Kewpie Mayonnaise. It's pretty readily available at any Asian market. Although you can substitute regular mayo, I'd highly recommend using Kewpie. Ingredients:
6 medium potatoes |
1 carrot |
1 cucumber |
1 sweet onion |
2 hardboiled egg |
1 apple |
2 slices deli ham |
1/2-3/4 cup kewpie mayonnaise |
salt and pepper, to taste |
Directions:
1. Cube potatoes, and boil along with carrot until they are very tender.
2. Remove potatoes and carrot from water and mash with a fork. A few lumps are okay- they do not have to be mashed potato consistency.
3. Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
4. Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
5. Add salt and pepper, to taste.
6. Chill well before serving.
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