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Korean Potato Salad
5 from 33 votes

Korean Potato Salad

Korean Potato Salad combines tender, slightly chunky mashed potatoes with crisp cucumber and carrot slices, boiled egg, and mayonnaise. The salad balances creamy richness with subtle acidity from lemon juice or vinegar and gentle sweetness from optional sugar, apple, or raisins. Salt and black pepper add seasoning to enhance the flavors. This salad offers a mild but textured side dish that's both comforting and refreshing.

Prep Time
10 mins
Cook Time
20 mins
Servings: 6
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1.5 pound potato Russet or Yukon gold
  • 1 egg boiled; or 2 eggs
  • 2 ounces cucumber
  • 2 ounces carrot
  • 6 tablespoons mayonnaise start with 5 TB and use more to taste (see note, use your favorite
  • salt start with 1 teaspoon salt, to taste
  • black pepper start with 1 teaspoon salt, to taste
  • 1 teaspoon sugar optional
  • 1 - 2 tablespoons lemon juice or 1 tablespoon vinegar - rice, white, apple cider, etc.
Other optional ingredients (see note)
  • 1 tablespoon raisin or dried cranberries
  • 1/4 apple small, sweet variety, cut into thin, small slices
  • 2 tablespoons onion finely chopped

Instructions

    Cup of Yum
  1. Peel and cut the potatoes into similar size chunks (1 to 1.5-inch pieces).
  2. Place the potatoes in a medium size pot, and cover with cold water. Bring it to a boil over medium high heat. Reduce the heat to medium, cover and continue to boil the potatoes until easily pierced with a fork or a chopstick.
  3. Drain and mash the potatoes in a mixing bowl with a fork until smooth. Leave some small chunks if you like. Set it aside.
  4. Place the egg(s) in a small sauce pot with cold water covering the egg(s). Bring it to a boil. Turn the heat off, cover, and let the eggs cook in hot water for 12 - 13 minutes. Remove the eggs and place them in cold water for about 10 minutes before peeling.
  5. Cut the cucumber in half lengthwise and thinly slice. Lightly sprinkle with salt. Set it aside while preparing the other ingredients, and then tightly squeeze to remove moisture.
  6. Cut the carrot in half lengthwise and thinly slice. No salt is necessary as the carrot doesn’t contain as much moisture as the cucumber.
  7. Roughly chop the egg(s), leaving the yolk if using it for optional garnish. See optional garnish below.
  8. Add the cucumber, carrot, mayonnaise (start with 5 tablespoons), salt (start with 1 teaspoon), optional sugar, and lemon juice (or vinegar) to the bowl with the mashed potatoes. Mix everything well. Taste and add more mayonnaise, salt, and/or sugar to taste.
  9. Throw in the chopped egg and toss gently to evenly distribute the egg pieces.
Optional egg yolk garnish
  1. Press the reserved egg yolk through a strainer over the top of the salad or into a bowl if using later.

Notes

  • Remove excess moisture from cucumbers after salting to avoid watery salad.
  • Use boiled eggs finely chopped for even texture throughout the salad.
  • Start with 5 tablespoons of mayonnaise and adjust to taste for preferred creaminess.
  • Optional ingredients such as raisins, apple slices, or onion add sweetness and texture but can be omitted.
  • Salt and pepper quantities should be adjusted gradually to balance flavors well.