Korean Potato Salad
Korean potato salad combines mashed potatoes with mayonnaise and vegetables. Briefly salt and squeeze the cucumber to prevent a watery salad.
Ingredients & seasoning
Main ingredients
- Potato300g
- Cucumber50g
- Carrot50g
Seasoning
- Mayonnaise3 tbsp
- Vinegar1 tsp
- Sugar1 tsp
- Salt1/4 tsp
- Black pepper1/8 tsp
- Water700ml
Method
- 01
Cut potato into 2cm pieces and finely dice carrot. Thinly slice cucumber; toss with salt and leave for 10 minutes.
- 02
Bring potato and water to a boil, then simmer on medium for 15 minutes. Add carrot and cook 3 more minutes until both are tender.
- 03
Drain well. Mash the potatoes while hot and cool for about 10 minutes, until no longer steaming.
- 04
Squeeze cucumber dry. Fold it into the potato and carrot with mayonnaise, vinegar, sugar and pepper.