Korean Potato Salad with Apple and Cucumber Recipe
This creamy potato salad with crunchy cucumber and sweet apple is a Korean version of the potato salad known in Poland, but lighter and delicately sweet-salty. In Korea it often appears at home gatherings and in lunchboxes, alongside rice and other small side dishes. It’s perfect as a side for grilled meat or as a stand-alone snack for dinner.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🎉
Party
🌿
Mild
Creamy
Sweet
Salty
Fresh
Filling
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- potatoes waxy, salad potatoes - 600 g
- cucumber fresh, thinly sliced into half-moons - 1 piece
- apple sweet-and-tart, peeled and cut into small cubes - 1 piece
- carrot grated on the fine side of a grater - 0.5 pieces
- mayonnaise base of the dressing - 3 tablespoons
- plain yogurt for a lighter texture - 2 tablespoons
- mustard mild, e.g. table mustard - 1 teaspoon
- salt for cooking the potatoes and seasoning the salad - 0.75 teaspoons
- pepper freshly ground - 0.25 teaspoons
- sugar enhances the apple flavor - 0.5 teaspoons
- chives chopped, for sprinkling - 2 tablespoons
Main Ingredient:
potatoes
Preparation
- Peel the potatoes, cut them into smaller, evenly sized pieces and place in a pot. Cover with cold water, add 0.5 teaspoon of salt and bring to a boil. Cook for 12–15 minutes from the moment they start boiling, until the potatoes are tender but not falling apart.
- Drain the cooked potatoes and set aside for 10 minutes to steam off and cool slightly. Then cut them into cubes about 1.5 cm in size.
- Slice the cucumber into thin half-moons, lightly salt it with a pinch of salt and set aside for 5 minutes to release some water. Then gently squeeze it in your hands or through a paper towel.
- Peel the apple, remove the core and cut into small cubes. Grate the carrot on the fine side of a grater. Chop the chives.
- In a large bowl, mix the mayonnaise, yogurt, mustard, sugar, the remaining salt and the pepper. Stir until you get a smooth dressing.
- Add the potatoes, cucumber, apple and carrot to the bowl with the dressing. Gently mix with a spoon, trying not to mash the potatoes.
- Sprinkle the salad with chopped chives. Refrigerate for at least 20–30 minutes to let the flavors meld, then serve chilled.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Z czasem może puścić trochę wody – przed podaniem wystarczy ją delikatnie przemieszać.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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