Prep 40 mins
Cook 0 mins
Many Korean restaurants serve this potato salad as "banchan" (the side dishes that accompany your meal). In my opinion, the key is the Kewpie Mayonnaise. It's pretty readily available at any Asian market. Although you can substitute regular mayo, I'd highly recommend using Kewpie.
- Cube potatoes, and boil along with carrot until they are very tender.
- Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency.
- Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
- Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
- Add salt and pepper, to taste.
- Chill well before serving.
My husband said this salad is "like crack!" He meant it as a compliment, of course. I was serving bulgogi and hadn't planned ahead for banchan, so I was scrambling for recipes here. I had everything for this one except the cucumber, so I did without--he still LOVED it. I am not an egg fan, otherwise I bet I would have loved it, too. He said this was different (in a good way) than any other potato salad he's ever had, and he's a big fan in general. Thank you!!