Korean Potato Salad: From Best Banchan to “Worst Food”
380kcal
Ingredients
- 2 large potatoes
- 1/4 cucumber
- 1/3 tsp salt (for cucumber)
- 1 tbsp sugar
- 1 tsp salt (for potatoes)
- 4 tbsp mayonnaise (or more if needed)
Equipment
- 1 Knife & cutting board
- 1 potato masher or fork
- 1 Mixing bowl
- 1 Spoon
Method
- Cut the potatoes into cubes.
- Add 3 tbsp of water to the potatoes in a microwave-safe dish and cook for 8 minutes.
- Thinly julienne the cucumber and sprinkle it with salt. Let it sit while you prepare the other ingredients. Using a mandoline slicer makes it much easier.
- Cut the carrot into small cubes. Using a vegetables slicer makes it much easier.
- Mash the cooked potatoes while mixing in 1 tbsp sugar and 1 tsp salt.
- Add 4 tbsp mayonnaise and mix well. If the salad is too thick, you can add 2–3 tbsp milk to loosen it.
- Drain the cucumber and add it with the carrot to the mashed potatoes, then mix everything together.
Korean Potato Salad 감자 샐러드
- It's one of my favorite banchan.
- It's so soft creamy and sweet. Hope you enjoy too!
