Korean Potato Salad Recipe
Today, I've got a scrumptious treat that's bound to make your taste buds dance - Korean Potato Salad. This dish is a delightful blend of creamy textures, fresh vegetables, and a hint of sweetness.
Equipment
- Pot for boiling potatoes and carrots
- Knife and cutting board
- Mixing bowl
- Potato masher or fork
- Grater (for cucumber)
- Large spoon for mixing
Ingredients
- 4 large potatoes
- 2 carrots
- 1 cucumber
- 4 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons sweetened condensed milk
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Boil the Potatoes and Carrots: Start by peeling and cutting the potatoes and carrots into small, even pieces. Boil them in a pot of salted water until they are tender (usually around 15-20 minutes). Drain and let them cool.
- Prepare the Eggs: While the potatoes and carrots are cooking, hard-boil the eggs. Once they are done, peel and chop them into small pieces.
- Chop the Vegetables: Dice the cucumber into small cubes.
- Mix the Dressing: In a mixing bowl, combine mayonnaise, sweetened condensed milk, sugar, salt, and pepper. Mix until smooth and creamy.
- Combine Ingredients: In a large mixing bowl, gently combine the boiled potatoes, carrots, chopped eggs, and diced cucumber. Be careful not to mash the potatoes too much; you want some texture.
- Add the Dressing: Pour the creamy dressing over the potato mixture and fold everything together until well coated.
- Chill and Serve: Refrigerate the salad for at least an hour before serving to let the flavors meld. Garnish with a sprinkle of pepper before serving.