Korean Potato Salad

Korean potato salad is one of my go-to pot luck dishes as it can be made ahead, travels easily (no need to worry about spillage during transport) and can be served fridge or room temperature

INGREDIENTS

4 large eggs

2 large mashing potatoes (like Kestrels or Russets)

2 medium carrots

2 baby cukes

1 red apple (jazz, fuji)

1/4t salt (for cooking potato)

1/2t salt for seasoning

1/4t sugar

1/2C kewpie mayonnaise

METHOD

Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in cold water and peel them.

Roughly chop cooked eggs into small pieces, setting aside 1 uncut egg yolk for garnishing at the end.

Peel potatoes and carrots. Cube the potatoes. Cut the carrots so they are about half the size of a potato cube

Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/4t salt and bring to a boil.  After 8 minutes add the carrots and cook for a further 8 minutes

While potatoes are cooking, cut cucumbers into cubes (approximately the same size as the carrots) and cut the apple into small thin pieces.  You want them about the same size as the carrot, but thinner shards

Drain potatoes and carrots. Set aside and let it cool.  Stir with a spoon to mash the potato.

Add cucumbers and apples, then add mayonnaise and gently mix them all up.  Add chopped eggs. Mix again then add salt and sugar to taste. Transfer to a clean bowl

Using a spatula, shape into a dome

Grate the reserved egg yolk on top of the shaped potato salad

Cover with wrap and store in the fridge until ready to serve.  Serve room temperature or cold from the fridge

Recipe link (quantities are slightly different)

https://kimchimari.com/korean-potato-salad