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 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.
Meanwhile, bring a smaller pot of water to boil and lower your eggs. Boil uncovered for 8 minutes. Once boiled, submerge in ice cold water. Crack and peel eggs. Add peeled eggs to large mixing bowl.
Meanwhile, bring a pot of water to a boil and lower peeled sliced potatoes. Boil for 10-15 minutes or until fork tender. Strain and rinse under cold water. Add to large mixing bowl with eggs. Mash potatoes and eggs until creamy and fluffy.
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. Optional: Chill for one hour or overnight. Enjoy!
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