korean potato salad

Today I’m excited to share another recipe I stole from my mother – woohoo! I finally made one of my fave recipes of hers, which is a Korean potato salad. I’ve heard of different ways of making this salad, some with apples, walnuts and raisins too, but this is my fave kind. If you go to a Korean restaurant, you get lots of delicious tasty sides, one of them often being a tiny bowl of tasty potato salad. They never give you enough!

So now you can make your own. This is meant to be a small side or you can eat it on a delicious bun and make it into a sandwich. I love that it’s sorta a vegetarian alternative to a chicken or tuna salad. Yum!

Korean Potato Salad

Ingredients:

• 6 small pickling cucumbers
• 6-10 small red potatoes
• 1-2 carrots
• 1/2 large sweet Vidalia onion
• Mayonnaise
• Olive oil
• Salt and pepper

(The veggie measurements are approximate. You want about the same amount of each of cucumbers and potatoes, with less of the onions and carrots. So make more or less to your liking.)

Preparation:

1. Thinly slice the onion into strips. Lightly saute in olive oil over medium heat for about 5 minutes. (You basically just want to make the onions less crispy and less super onion-y tasting.)
2. Thinly slice the cucumbers into strips too. Place the cucumbers into a bowl, rinse with water and sprinkle with about 2 tsp of salt. Mix the salt in and let sit for about 5-10 minutes.
3. While you’re waiting on that, cut your potatoes into cubes and boil under fork tender. Strain and rinse with cold water.
4. Go back to the cucumbers. You want to get out the excess water basically. You can use a colander and press the water out. Or I use a few paper towels to squeeze the water out. You really don’t want this to turn into a watery mess.
5. For the carrot, just use a peeler to peel thin strips that are about as long as your cucumber strips.
6. Once the potatoes are cool, coarsely mash them with a fork. This is a chunky potato salad, but you don’t want huge chunks.
7. Throw all the veggies into a bowl and mix with mayo. My mom doesn’t measure and neither did I. If you use about this amount of veggies, I’d say to start with about 1/2 of mayo and add until it’s creamy but not too creamy. Super helpful, huh?
8. Add salt and pepper to taste. Enjoy as a regular salad or make a sammie on a tasty roll, bun or toasted bread. If you use a roll or bun, I suggest (well, ok, my mom suggests…) that you pull out some of the inside of the roll so it’s a little more hollow-ish, so the filling doesn’t all come out. I obviously should’ve taken a photo of this part. Ooops.

My mom never measures anything, so I have to just learn her recipes by kinda guessing. I will try to take better measurements in the future, so I can pass that info on to you guys. This salad is pretty easy and hard to mess up, so the proportion of veggies isn’t a huge deal. Really, the biggest thing is to make sure you get as much of the water out of the cucumbers so you don’t end up with a soggy watery salad. This salad is a great mix of crunch, but it’s also savory and creamy. So yummy!

So there you go – another one of my super easy peasy recipes (aka Recipeasies). I have some past easy recipes too and you can find them all by clicking below –

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