Kona K's Korean-Style Potato Salad
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 6 medium potatoes
- 1 carrot
- 1 cucumber
- 1 sweet onion
- 2 hardboiled egg
- 1 apple
- 2 slices deli ham
- 1⁄2 - 3⁄4 cup kewpie mayonnaise
- salt and pepper, to taste
directions
- 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.
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Reviews
-
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!!
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