Korean Potato Salad (Creamy Mashed Potato Ham Cucumber)
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Korean potato salad leaves small lumps in the mash on purpose, putting soft potato and floury bits in the same bite.
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A little sugar in the mayonnaise gives it the sweet, creamy profile that separates it from Western potato salad, though it shares roots with Japanese potato salad. Diced ham is browned to render some fat, and salted, squeezed cucumber keeps the bowl from turning watery after chilling. An hour in the fridge lets the seasoning settle evenly. It goes on the table as a banchan side dish or between slices of bread as a sandwich filling.
Ingredients
Instructions
- 1
Place 3 potatoes and 1 egg in cold water, then bring to a boil over medium-high heat.
Remove the egg once hard-boiled, and cook the potatoes about 20 minutes, until a skewer reaches the center easily.
- 2
Peel the potatoes while they are still hot and place them in a large bowl.
Mash with a fork, but stop before they become perfectly smooth so small tender lumps remain for a fluffy, varied texture.
- 3
Cut half a cucumber into 5 mm cubes and salt it lightly for 5 minutes.
Squeeze it firmly by hand to remove excess water, which prevents the salad from becoming watery after chilling.
- 4
Dice half a carrot about the same size as the cucumber, blanch it in boiling water for 2 minutes, then cool it.
Peel the egg and chop it roughly so it mixes without disappearing into the potatoes.
- 5
Cut 80 g of ham into 5 mm cubes and place it in a cold pan over medium heat.
Cook about 2 minutes, until lightly browned and some fat renders out, then drain on paper towel and cool.
- 6
Add the cucumber, carrot, ham, and egg to the potato bowl.
Fold in 4 teaspoons mayonnaise, 0.5 teaspoon sugar, and the remainder of the total 0.5 teaspoon salt with a cut-and-turn motion, then cover and chill for 1 hour before serving.
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