Kona K's Korean Style Potato Salad
Elevate your side dish game with Kona K's Korean Style Potato Salad—a creamy, flavor-packed twist on the classic potato salad. This recipe combines fluffy Russet potatoes, sweet carrot, crisp cucumber, and rich hard-boiled eggs with the velvety smoothness of Kewpie mayonnaise, a Japanese staple known for its umami depth. A touch of sugar, salt, and black pepper perfectly balances the flavors, while the mashed egg yolks add an extra layer of indulgence. With its refreshing crunch and luxurious texture, this Korean-inspired potato salad is the perfect accompaniment to grilled meats, Korean BBQ, or as a stand-alone snack. Ready in just 35 minutes, this vibrant, chilled dish is sure to become a crowd-pleaser at your next gathering!
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Ingredients
- 4 medium Russet potatoes
- 1 small Carrot
- 1 small Cucumber
- 2 large Hard-boiled eggs
- 1 cup Kewpie mayonnaise
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Peel the Russet potatoes and cut them into large chunks. Place them in a pot of water and bring to a boil. Cook for 15–20 minutes or until the potatoes are fork-tender. Drain and let them cool slightly.
Step 2
While the potatoes are cooking, peel and dice the carrot into small pieces. Blanch the carrot in boiling water for 2–3 minutes until tender, then drain and set aside.
Step 3
Thinly slice the cucumber and sprinkle a pinch of salt over the slices. Let them sit for 10 minutes to draw out excess moisture. Gently squeeze the cucumber slices to remove the water and set them aside.
Step 4
Peel the hard-boiled eggs and separate the yolks from the whites. Roughly chop the whites and mash the yolks with a fork.
Step 5
In a large mixing bowl, mash the cooked potatoes with a fork or potato masher, leaving some small chunks for texture.
Step 6
Add the blanched carrot, squeezed cucumber slices, chopped egg whites, and mashed egg yolks to the bowl of mashed potatoes.
Step 7
Mix in the Kewpie mayonnaise, sugar, salt, and black pepper. Stir gently until everything is combined and creamy.
Step 8
Taste and adjust the seasoning if needed. Refrigerate the potato salad for at least 30 minutes to allow flavors to meld.
Step 9
Serve chilled as a side dish or enjoy it as a snack!
Nutrition Facts
| Serving size | (1185.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2438.1 |
| Total Fat 167.4g | 0% |
| Saturated Fat 26.8g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 568.2mg | 0% |
| Sodium 3008.6mg | 0% |
| Total Carbohydrate 173.1g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 23.7g | |
| Protein 41.3g | 0% |
| Vitamin D 100IU | 0% |
| Calcium 185.6mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 4279.8mg | 0% |
Source of Calories