Korean-Style Potato Salad
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- 3 cups (750 mL)
Ingredients
- 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
Directions
Step 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.
Step 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.
Step 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.)
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 130
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 13 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 50 mg
- Protein:
- 3 g
- Sodium:
- 140 mg