"A traditional Korean staple that doesn't require any Korean ingredients!"
Korean Potato Salad
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Cook time 20mins
Serves or Makes: 3
Recipe Card
ingredients
- 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
Method
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.