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 vertical strips and then slice strips into wedges (see picture above). Spread the cucumbers on a large plate. Sprinkle salt all over the cucumbers to force the cucumbers to release water. Set aside to allow the salt to do its work for 15-20 minutes.
Meanwhile, bring a small pot of water to boil and lower your eggs. Boil on medium-high heat, uncovered for 8 minutes. Prepare an ice bath and transfer boiled eggs into it. Allow them to cool down. Then crack and peel them. Transfer the eggs into a large mixing bowl.
Meanwhile, bring a large pot of hot water to a boil on medium-high heat. Lower in sliced potatoes. Boil for 10-15 minutes or until fork tender. Strain and rinse potatoes under cold water to bring them to room temperature. Add to large mixing bowl with eggs. With a potato masher, mash potatoes and eggs until creamy and fluffy.
Use 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.
Then add sliced ham, finely chopped carrots, canned corn, green onions, Kewpie mayo, salt, sugar, and black pepper. Mix everything together with a spatula. You may enjoy it at room temperature or chill for one hour or overnight.
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Suggested Equipment & Products
Large Pot 5 Qt
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