Ingredients
4
4 servings
- •3 medium russet potatoes, peeled and cubed
- •¼ cup minced carrot
- •½ medium unpeeled cucumber, thinly sliced
- •1 teaspoon salt
- •¼ cup diced red onion
- •2 hard-boiled eggs
- •½ small red apple, cored and chopped
- •1 pinch black pepper to taste
- •⅔ cup mayonnaise (such as Duke's®)
- •1 tablespoon gochujang (Korean hot pepper paste), or more to taste
- •1 tablespoon sesame oil
- •1 teaspoon finely grated ginger
Instructions
- Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
- Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
- Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
- Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
- Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
- Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.
Nutritional Facts
Per 4 servings
- Calories: 486
- Carbohydrate: 37g
- Fat: 35g
- Fiber: 3g
- Protein: 7g
- Sugar: 5g
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