Korean-Style Potato Salad

Prep time: 10 minmin
Total time: 30 minmin
Makes: 3 cups (750 mL)
3
white potatoes, peeled and cut into 1/2-in. (1-cm) cubes
1
carrot, chopped into 1/2-in. (1-cm) thick rounds
1 piece
English cucumber
2 in./5 cm long
2
hard-boiled eggs, peeled
1/3 cup
Compliments Real Mayonnaise
75 mL
2 tbsp
rice vinegar (unseasoned)
30 mL
1 tbsp
packed brown sugar
15 mL
1/4 tsp
salt
1 mL
1
green onion, minced
Per serving (1/8 of the recipe):
calories
130
fat
8 g
saturated fat
1.5 g
carbs
13 g
sugar
3 g
protein
3 g
cholestrol
50 mg
fibre
1 g
sodium
140 mg

Directions

  1. Cook potatoes and carrot in saucepan of boiling salted water 12 min, or until tender. Drain and transfer to bowl. Slightly crush with potato masher or back of spoon (mixture should be chunky). Let cool.

  2. Meanwhile, cut cucumber into quarters lengthwise. Slice off and discard seeds. Finely dice cucumber. Cut eggs in half; remove yolks. Chop whites finely; set aside whites and yolks separately.

  3. Mix mayonnaise, vinegar, brown sugar and salt in large bowl until sugar is no longer gritty. Add cooled potato mixture, cucumber, egg whites and green onion. Mix thoroughly. Finely grate egg yolks overtop. (Make-ahead: Refrigerate in airtight container up to 2 days.)