Creamy Korean Potato Salad

The Origins of Creamy Korean Potato Salad
Creamy Korean Potato Salad is one of those dishes that always takes me back to my childhood. My mom used to make this creamy, tangy salad during our family gatherings, and I’ve carried on that tradition. The way the potatoes soak up the dressing, combined with a little sweetness from the mayonnaise and a hint of mustard, makes it so comforting. Creamy Korean Potato Salad brings so many memories flooding back. Every time I make it now, I feel like I’m sharing a little piece of my family with everyone who gets a taste.

Why I Love This Salad

What makes Creamy Korean Potato Salad stand out for me is the balance of flavors. It’s not too spicy but has a little kick from the mustard and a richness from the mayo. The crunchy vegetables, like the carrots and cucumbers, give it a nice texture. Each bite feels light but satisfying. I remember making this for a picnic one summer, and it was a hit! People couldn’t stop asking for the recipe, and it felt so good to share something that’s been in my family for years. Creamy Korean Potato Salad has always been my go-to dish for any get-together.

A Twist on Tradition

While the recipe stays close to its roots, I’ve added my twist over the years. I like to sneak in a few more veggies to make it even more colorful and fresh. Sometimes I even add a small handful of chopped herbs for a burst of flavor. The beauty of Creamy Korean Potato Salad is that it’s so easy to make and you can adjust it to your liking. Whether you add a little extra sweetness or more mustard for a tangier kick, it always turns out delicious. I love how it brings a little excitement to every meal.

I think what makes Creamy Korean Potato Salad so special is that it’s more than just a side dish. It’s a way to show love to the people you care about. I often find myself making it for family dinners or even for a casual get-together with friends. The creamy texture and subtle flavors always make it a crowd-pleaser. And every time someone asks for the recipe, I feel proud to share it because it’s not just a dish—it’s a piece of my heart.

Chef’s Notes- Creamy Korean Potato Salad

• Make sure the potatoes are cooked until fork-tender but not mushy. Overcooking can make them too soft and watery, which can affect the creaminess of the salad.
• After boiling, drain the potatoes thoroughly and let them sit for a few minutes to release excess moisture before mixing with other ingredients. This helps avoid a watery salad.
• Allow the salad to chill for at least 10 minutes, but longer if possible (up to an hour). This lets the flavors meld together, resulting in a more flavorful dish.
• If you prefer a smoother texture, mash the potatoes slightly before mixing. For a chunkier texture, leave the potatoes in larger pieces.
• Start with 5 tablespoons of mayonnaise, but adjust to your preference. If you like a creamier salad, add more; if you prefer it lighter, reduce the amount.
• For a tangier salad, add a bit more lemon juice or vinegar to taste. A touch of Dijon mustard can also complement the flavor profile.
• Fresh herbs such as parsley, chives, or dill can be folded in just before serving for an extra burst of freshness and color.
• This salad can be made the day before serving, which helps enhance the flavor as it rests overnight in the fridge.
• Add grilled chicken, tofu, or even chickpeas for a protein-packed version, transforming it into a light meal.

Creamy Korean Potato Salad

Recipe by Kimmy

Course: Salad, Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

Resting Time

10

minutes

Total time

40

minutes

Discover the ultimate Creamy Korean Potato Salad that combines the comforting texture of mashed potatoes with the fresh crunch of cucumbers and carrots. This easy-to-make side dish is perfect for any meal, offering a delightful balance of flavors enhanced by tangy lemon juice and a touch of sweetness from optional raisins or apples. Whether you’re hosting a summer BBQ or preparing a cozy family dinner, this versatile salad will impress your guests and satisfy every palate. Crafted with simple ingredients, it’s an ideal choice for those seeking a healthy, customizable, and delicious addition to their culinary repertoire. Get ready to elevate your side dishes with this irresistible Korean-inspired salad!

Ingredients

• Vegetables

• 1 pound Russet or Yukon Gold potatoes peeled and cubed into 1-inch pieces

• 2 ounces fresh cucumber thinly sliced

• 2 ounces carrot julienned

• Proteins

• 1 to 2 hard-boiled eggs chopped

• Dairy

• 5 tablespoons mayonnaise add more to taste

• Seasonings

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon sugar optional

• 1 tablespoon lemon juice or vinegar of choice

• Optional Add-ins

• 1 tablespoon raisins or dried cranberries

• 1/4 small sweet apple thinly sliced

• 2 tablespoons finely chopped onion

• Alternative Ingredients

• Potatoes: Use sweet potatoes or cauliflower for a low-carb option.

• Mayonnaise: Substitute with Greek yogurt for a healthier lower-fat alternative or vegan mayo for a dairy-free option.

• Eggs: Replace with tofu for a vegan version.

• Lemon Juice: Use apple cider vinegar or lime juice instead.

• Cucumber: Substitute with zucchini or celery for a different crunch.

• Carrots: Use bell peppers or radishes for added color and flavor.

• Salt: Opt for low-sodium salt or omit for a salt-free version.

• Sugar: Replace with honey or maple syrup for natural sweetness.

Directions

• Prepare Potatoes – Begin by peeling and cutting the potatoes into 1-inch cubes. Place them in a medium-sized pot and cover with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to medium, cover, and simmer for approximately 15 minutes until the potatoes are tender when pierced with a fork or chopstick.
• Boil Eggs – In a small saucepan, add the eggs and cover them with cold water. Bring to a boil, then remove from heat, cover, and let the eggs sit in the hot water for 12 minutes. Afterward, transfer the eggs to a bowl of cold water and let them rest for 10 minutes before peeling.
• Prepare Vegetables – While the potatoes and eggs are cooking, thinly slice the cucumber and lightly sprinkle with salt. Let it sit briefly, then squeeze out excess moisture. Similarly, slice the carrots thinly without salting to retain their crunch.
• Mix Ingredients – In a large mixing bowl, combine the mashed potatoes, sliced cucumber, carrots, mayonnaise, salt, pepper, and lemon juice. Stir thoroughly, adjusting the mayonnaise and seasoning to taste. For a sweeter touch, add the optional sugar at this stage.
• Add Eggs and Optional Ingredients – Gently fold in the chopped eggs, ensuring an even distribution. Optionally, add raisins, apple slices, and finely chopped onions for added flavor and texture. Mix gently to maintain the salad’s creamy consistency.
• Chill and Serve – Refrigerate the potato salad for at least 10 minutes to allow flavors to meld. Before serving, give it a final stir and garnish with additional chopped eggs or parsley if desired.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• colander

Notes

• To achieve the perfect creamy texture, ensure the potatoes are neither overcooked nor undercooked. For added depth of flavor, consider incorporating fresh herbs like parsley or chives. This salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread. If you prefer a tangier taste, feel free to increase the lemon juice or vinegar slightly. Additionally, incorporating crunchy elements like bacon bits or nuts can elevate the dish to the next level.

Nutrition Facts

• Calories: 300kcal
• Carbohydrates: 35g
• Protein: 8g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 600mg
• Potassium: 700mg
• Fiber: 4g
• Sugar: 5g
• Vitamin A: 550IU
• Vitamin C: 10mg
• Calcium: 40mg
• Iron: 2mg

FAQ- Creamy Korean Potato Salad

Can I make this salad ahead of time?

Yes! This potato salad is perfect for making ahead. It actually tastes even better after sitting in the fridge for a few hours, as the flavors have more time to blend.

Can I substitute the mayonnaise with something else?

Yes! You can substitute mayonnaise with Greek yogurt for a healthier, tangier option, or use vegan mayo if you’re looking for a dairy-free version.

Can I use other vegetables in this salad?

Absolutely! You can experiment with different vegetables like bell peppers, radishes, or even peas for added crunch and color.

What can I do if my potatoes are too watery?

If the potatoes release too much water during cooking, simply drain them well and allow them to sit for a few minutes to dry out. You can also try lightly mashing the potatoes to absorb excess moisture.

How long does this salad last in the fridge?

The salad will keep in the fridge for about 3-4 days. Be sure to store it in an airtight container to maintain freshness.