Korean Potato Salad
A delightful and creamy Korean potato salad with crunchy vegetables, perfect for family gatherings and picnics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 4 Yukon Gold potatoes
- 1 cup mayonnaise
- 1 cup diced cucumbers
- 1 cup shredded carrots
- 2 boiled eggs (optional)
- Salt to taste
- Pepper to taste
Instructions
- Boil the Yukon Gold potatoes until they’re tender; drain and let cool completely.
- Chop the cooled potatoes into bite-sized pieces.
- Mix the chopped potatoes with diced cucumbers, shredded carrots, and boiled eggs if using.
- Create the creamy dressing by mixing mayonnaise with salt and pepper to taste.
- Toss the creamy dressing with the potato mixture until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Customize the veggies based on what you have; bell peppers, celery, or even peas work wonderfully!
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://lunarecipez.com/korean-potato-salad/