Korean Potato Salad

Korean potato salad is an adaptation of America’s most popular potato salad, but has its own identity when using Korean mayonnaise. It’s creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.

Step: 1

Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.

Step: 2

Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don’t want to end up with a runny dressing.

Step: 3

Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.

Step: 4

Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.

Step: 5

Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.

Step: 6

Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Per Serving: 486 calories; protein 7.3g; carbohydrates 37.2g; fat 35.4g; cholesterol 119.9mg; sodium 867.9mg.

Product salad is one of the nicest salads to produce . It is high in fibre and water produce . As fruits contain natural sugar , you must have them for eat in mornings . The sugar in it will give you more energy for the 24 hours and deal with your sweet cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.