Korean Potato Salad

"A traditional Korean staple that doesn't require any Korean ingredients!"
-- @hannahfoodie
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  • Recipe Card
Cook time 20mins
Serves or Makes: 3

Recipe Card


  • 1/2 cup mayo
  • 1 pounds potatoes (yukon gold or russet)
  • 2 tablespoon sugar
  • raisins
  • 1 carrot minced
  • salt and pepper
  • 1/2 cup elbow pasta
  • 1 apple / pear
  • 3 eggs


  • Step 1

    Hard boil your eggs (I place them in cold water and bring to a boil, then immediately turn off the heat and let the eggs sit in hot water, covered, for 10 minutes) then rinse in cold water and peel. Set aside.

  • Step 2

    Boil the potatoes. You can dice them first to speed up cooking, especially if you have a russet potato or just throw it in whole, puncture it and then dice them after they are fork tender. Add salt.

  • Step 3

    Cook macaroni according to package directions, drain, and set aside.

  • Step 4

    Dice the carrot, apple and all the ingredients. Let all the hot ingredients cool down before mixing them up together with mayonnaise. Add sugar and raisins as well. Mix with a spoon or spatula until well combined.

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