Korean-Style Potato Salad
A super-easy potato salad that's perfect for sandwiches! Mash fluffy potatoes and hard-boiled eggs, mix with salted vegetables, and toss with a mayo-and-mustard dressing for a creamy, hearty salad that's great tucked into dinner rolls.
Ingredients
Main
- Potatoes (small)7
- Eggs3
- Cucumber1/2
- Carrot1/3
- Onion1/2
- Coarse saltto taste (for boiling & salting)
- Vinegara little (for boiling eggs)
- Dinner rollsas needed (optional)
Dressing
- Mayonnaise3 tbsp
- Mustard1 tbsp (optional)
- Sugar1 tbsp
Directions
- 1
Cut out any sprouts from the potatoes (7 small), peel them, then boil with 1 tbsp of coarse salt.
- 2
Boil the eggs with 1 tbsp vinegar and 1 tbsp salt until hard-boiled, about 12-13 minutes.
- 3
Prep the vegetables for the salad. (Add bell pepper, pickles, corn, etc. to taste.)
- 4
Finely chop the cucumber, carrot, and onion, put them in a large bowl with 1 tbsp salt, and let sit 15-20 minutes. (Don't salt too long or it gets salty.)
- 5
Mash the boiled potatoes and eggs while still warm. (A fork or masher works too.)
- 6
Squeeze out the liquid from the salted vegetables. (Too much liquid makes the salad watery.)
- 7
Add the drained vegetables to the mashed potatoes and eggs and mix well.
- 8
Add 3 tbsp mayonnaise, 1 tbsp mustard, and 1 tbsp sugar and mix well. (You can leave out the mustard.)
- 9
The potato salad is done.
- 10
Cut the dinner rolls only partway (not all the way through) and fill with the potato salad so it doesn't spill and is easy to eat.
Tips
Squeeze the salted vegetables well so the salad doesn't get watery. Mash the potatoes and eggs while warm for the smoothest texture. Add bell pepper, pickles, or corn for extra flavor, and cut the rolls only partway so the filling doesn't spill out.