Description
A creamy and satisfying twist on classic potato salad, packed with unique flavors featuring potatoes, hard-boiled eggs, and crunchy veggies.
Ingredients
Scale
- 2 cups potatoes (chopped into 1-inch pieces)
- 2 hard-boiled eggs (cut into bite-sized pieces)
- ½ English cucumber (thinly sliced)
- ¼ cup corn
- ¼ cup carrots (small dice, ¼ inch)
- ¼ cup apple (small dice, ¼ inch)
- ½ teaspoon salt (for cucumber slices)
- ⅓ cup mayo
- 1 ½ teaspoon rice wine vinegar
- 1 teaspoon sugar
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes: Fill a large pot with water, add salt, and bring to a boil. Cook potatoes for 10-15 minutes until tender.
- Prepare the hard-boiled eggs: Boil eggs, cover, remove from heat, and let sit for 9-12 minutes, then cool in an ice bath.
- Cucumber prep: Sprinkle sliced cucumbers with salt, toss, and let sit for 10 minutes to draw out moisture.
- Chop everything up: Dice apple, carrots, and slice cooled hard-boiled eggs while cucumbers are salting.
- Mixing it all together: Once the potatoes are cooled, add cucumber (rinsed and dried), corn, carrots, and apple. Fold together gently.
- Make the dressing: In a separate bowl, whisk mayo, rice wine vinegar, sugar, salt, and black pepper.
- Combine dressing and salad: Pour dressing over potato mixture and fold gently, adding hard-boiled eggs last.
- Chill before serving: Refrigerate for at least 30 minutes to meld flavors.
Notes
For the best flavor, let the salad chill before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Korean Potato Salad, Gamja Salad, comfort food, side dish, Korean cuisine