Korean Potato Salad
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Ingredients
Boiling
  • 2 1/2 lb Red PotatoPeeled if you want, substitute with any waxy potato
  • 2-3tsp Salt1 tsp for every quart (4 cups) of water used
  • Water
Salad
Instructions
  1. Place potatoes, water and salt into a large pot. Bring to a boil. Reduce heat to medium-low and simmer until fork tender (about 8 minutes).
  2. Remove from heat and allow the potatoes to come to room temp. In the meantime, mix all the ingredients for the salad dressing together and set aside.
  3. When the potatoes have reached room temp, mix the salad dressing and potatoes together. Place the potatoes in the refrigerator (2-3 hours).
  4. Serve when the salad is cold. It can stay in the fridge for 3-4 days.
Recipe Notes

To make this dish with less calories you can substitute with equal amounts of plain fat-free Greek yogurt, sour cream (not my favorite for this recipe), light mayo or a combination of them.

This salad is good warm but better cold.

Here to Fuel Your Culinary Fire!!!
I agree to have my personal information transfered to MailChimp ( more information )
DO NOT SUBSCRIBE...just yet. I mean, you barely know me. Check the site out, get inspired, have a few laughs and come back if you think I'm worth your time. Enjoy!
I share a lot of free stuff but don't worry, your information will ALWAYS be kept secret.