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.
This Korean-style potato salad stands out thanks to the combination of creamy potatoes with crunchy cucumber and juicy apple, giving it a lighter, more refreshing character than classic heavy potato salads. The subtle sweet-salty balance makes it appealing both as a side dish and as a snack on its own.
Chef's tips
Use firm, waxy potatoes so they hold their shape and don’t turn into mash when mixed. Make sure the potatoes cool slightly before combining with the dressing, so the sauce doesn’t separate. Don’t skip salting and draining the cucumber—this step keeps the salad from becoming watery.
How to serve
Serve in a small bowl as part of a larger spread with rice, kimchi and other Korean-inspired side dishes. For a picnic or lunchbox, pack it in a separate container and keep chilled until serving. It also pairs nicely with grilled chicken, pork or tofu.
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
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
No storage information available for this dish.
This salad is inspired by simple Korean home cooking, where familiar ingredients like potatoes and carrots get a new twist with a lighter dressing and the addition of fruit. It’s a great way to refresh the idea of traditional potato salad without making it complicated.
