I may have mentioned before that my love of Korean food is due in large part to the variety of sides that exist to be added to everyday meals. A normal dinner can feel like a feast just with the addition of one or two sides that have been made ahead of time. This potato salad gets better as it sits, so you can make it on the weekend and have a scoop with each meal during the week when you want to make dinner feel a bit more special. Or, if you’ve had a bad day, just eat it for dinner by itself. The flavours go well with pretty much any style of meal, I served it with Teriyaki chicken and the creaminess was a nice contrast.
The original recipe has hardboiled eggs in it but I’m not about that life. Swap ingredients in or out as you please but try to keep some crunchy elements in there for the texture. I’m even thinking of making a version with chopped up pickles in it for extra tang.
Korean Potato Salad
500g potatoes, peeled and quartered
2 tbsp cucumber, medium dice
1 tbsp red onion, finely diced
2 tbsp carrot, peeled and finely diced
2 tbsp ham, finely chopped
1/4 cup kewpie mayonnaise
1/2 tbsp sugar
1/2 tbsp vinegar (your choice)
1/4 tsp salt
1/4 tsp pepper
Place potatoes in a large pot, cover with cold water and add 1/2 tsp salt.
Bring to the boil and simmer for 10-15 mins or until fully cooked.
While you are waiting for the potatoes to cook, sprinkle 1/4 tsp salt over the cucumber and allow it to sit for 5 mins.
Wrap in a paper towel and use it to squeeze out the excess moisture, then set aside.
In a small bowl mix together kewpie, sugar, vinegar, salt and pepper and mix until sugar dissolves.
Drain the potatoes and place in a large mixing bowl then add the cucumber, onion, carrot, ham and the dressing.
Mix well and don’t worry about the potato breaking down, this is what we want.
Taste and add more salt and pepper to suit your preference.
Cover and place in the fridge for at least 30 mins before serving.