Korean Potato Salad. A creamy, hearty, savoury potato salad that is packed with potatoes, egg, ham, carrots, cucumber, corn and green onions with mayo. Absolutely delicious and easy to make at home. Perfect as a side dish for dinner, lunch or your next barbeque.
Slice your cucumber into quarter long strips and then slice them thinly. Spread the cucumbers on a large plate and sprinkle salt all over it to force the cucumbers to release water. Set aside to allow the salt to do its work for 10 minutes.
Next peel and slice your potatoes. Bring a pot of water to a boil and carefully lower your potatoes in. Boil for 10-15 minutes until fork tender. Strain and rinse under cold water. Add them to your large mixing bowl.
Meanwhile, bring a smaller pot of water to boil and carefully add your eggs. Boil them uncovered for 8 minutes. Once they are boil, soak them in very cold water. Crack and peel them. Add peeled eggs to mixing bowl with potatoes. Mash everything with a potato masher until everything is fluffy and creamy.
Using a clean paper towel soak up the excess water from the cucumbers. Once the cucumbers are dry, add them to your potato and egg mixture. Followed by sliced ham, finely chopped carrots, canned corn, green onions, Kewpie mayo, salt and sugar. Mix everything together with a spatula. Serve and enjoy!
Suggest Equipment & Products
Large Pot 5 Qt
Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
Keyword how to make korean potato salad, korean creamy potato salad, korean egg potato salad, korean potato salad dish, korean potato salad ingredients, korean potato salad recipe, korean potato salad side dish, korean potato salad with corn, simple korean potato salad recipe