Korean Potato Salad

Korean Potato Salad

A Korean style potato salad, where the potatoes are mashed!

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ingredients

• 1 1/2 pounds (~2 medium) russet potatoes, peeled and cut into 1/2 inch pieces
• 1/4 cup persian cucumber, thinly sliced
• 1/4 teaspoon salt
• 1/4 cup carrot, thinly sliced
• 1/2 cup mayonnaise
• 1 tablespoon rice syrup (or honey, or sugar)
• 1 tablespoon vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 hard-boiled eggs, shelled and diced
• 1 green onion, thinly sliced

directions

1. Place the potatoes in a large pot, cover with water, add a pinch of salt, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes, before removing from water and mashing to the desired consistency.
2. (Optional) Sprinkle the cucumbers with the salt, let sit for 10-20 minutes before patting the extracted moisture off with a towel.
3. (Optional) Par-boil the carrots. (Bring a small pot of water to a boil, add the carrots and boil for 2 minutes before draining and transferring the carrots to a bowl filled with cold water.
4. Mix the mayo, syrup, vinegar, salt and pepper.
5. Mix the dressing into the potatoes, followed by the cucumber, carrot, egg, and green onions.
6. Enjoy right away or chill in the fridge a little to let the flavours mingle.

Nutrition Facts: Calories 255, Fat 25g (Saturated 4g, Trans 0), Cholesterol 123mg, Sodium 310mg, Carbs 25g (Fiber 1g, Sugars 4g), Protein 6g

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