Maangchi Korean Style Potato Salad
Official video shows a potato, hard-cooked egg, cucumber and mayonnaise salad. Follow the quantities in this article rather than the video's larger batch.
Official cooking video · Maangchi · YOUTUBEKorean Mashed Potato Salad with Cucumber and Egg
Three servings of creamy Korean-style mashed potato salad with thoroughly cooked eggs and crunchy cucumber.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Wash your hands. Cover 350 g potato pieces with water in a saucepan, bring to a boil, and cook over medium heat for 15–20 minutes until fork-tender; drain.
- 02
In a second saucepan, boil 2 eggs until hard-cooked (about 11–12 minutes in boiling water). Cool in cold water, peel, and check that both whites and yolks are firm.
- 03
Mix 100 g diced cucumber with 0.5 g salt, leave 5 minutes, then squeeze out excess liquid with clean hands.
- 04
Mash the cooked potatoes and finely chop both hard-cooked eggs. Once the steam subsides, stir in cucumber, 75 g mayonnaise, 8 g sugar, the remaining 1.5 g salt and 0.3 g pepper.
- 05
Transfer the salad to a shallow container, refrigerate promptly, and serve chilled.
Before you cook
Contains egg (including egg in mayonnaise). Check the commercial mayonnaise label for mustard and other allergens. Cook eggs until both whites and yolks are firm. Refrigerate the finished salad in shallow containers at or below 4°C within 2 hours (within 1 hour above 32°C), and serve cold.
Allergens: egg, possible mustard depending on commercial mayonnaise; check label
Image & source credits
These illustrations stand in for food photos.
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