Korean Potato Salad
Servings: 8
Calories: 272kcal
In our home, a potato salad will almost always have hard boiled eggs and green onion in it, but in the case of this Korean Potato Salad, I'm adding finely chopped sweet pickles and rice vinegar too. We love potato salad in all flavours and varities, but this one is a personal favourite!
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Ingredients
- 6 large hard-boiled eggs, peeled and diced
- 4 cups potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup sweet pickles, finely diced
- 1/4 cup green onions, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons sugar, optional
- ¼ teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Add the diced potatoes to a pot and cover the potatoes by an inch with cold water. Salt the water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool.
- Repeat with the diced carrots. Once the carrots cooked, drain them and allow them to cool.
- Prepare the salad dressing by whisking together the mayonnaise, rice vineger, sugar, salt, and ground black pepper. Set aside.
- Transfer the potatoes, carrots, sweet pickles, green onions, and eggs to a mixing bowl. Pour over the dressing.
- Using a large spoon, vigorously mix all of the ingredients together.
- Taste for seasoning and sweetness and adjust accordingly.
- You may serve the salad immediately, however for best results, transfer the salad to a bowl with a tight fitting lid and refrigerate for 4 hours before serving.
Nutrition
Calories: 272kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 313mg | Potassium: 573mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3057IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 1mg