Korean Potato Salad

October 15, 2019
0 Ratings
Photo by hannahfoodie
  • Cook time 20 minutes
  • Serves 3
Author Notes

A traditional Korean staple that doesn't require any Korean ingredients! —hannahfoodie

What You'll Need
  • 1 pound potatoes (yukon gold or russet)
  • 1 apple / pear
  • 2 tablespoons sugar
  • 1/2 cup mayo
  • salt and pepper
  • 1 carrot, minced
  • raisins
  • 1/2 cup elbow pasta
  • 3-4 eggs
  1. Hard boil your eggs (I place them in cold water and bring to a boil, then immediately turn off the heat and let the eggs sit in hot water, covered, for 10 minutes) then rinse in cold water and peel. Set aside.
  2. Boil the potatoes. You can dice them first to speed up cooking, especially if you have a russet potato or just throw it in whole, puncture it and then dice them after they are fork tender. Add salt.
  3. Cook macaroni according to package directions, drain, and set aside.
  4. Dice the carrot, apple and all the ingredients. Let all the hot ingredients cool down before mixing them up together with mayonnaise. Add sugar and raisins as well. Mix with a spoon or spatula until well combined.

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