Authentic Korean Potato Salad Recipe: Creamy, Crunchy, and Full of Flavor

Korean potato salad is a refreshing and delicious side dish that blends creamy potatoes with crunchy vegetables, all dressed in a rich, tangy mayo-based sauce. It’s a staple at Korean BBQs, family gatherings, and potlucks, offering a perfect balance of flavors and textures. Unlike traditional Western potato salads, Korean versions tend to include a mix of ingredients like apples, cucumbers, and a touch of mustard, giving it a unique twist. Ready to give this dish a try? Let’s walk through the steps of creating the perfect Korean potato salad!

Ingredients for Korean Potato Salad

• 4 medium-sized potatoes
• 1/2 cucumber, peeled and finely diced
• 1/4 small onion, finely diced
• 1/2 apple, peeled and finely diced
• 1/4 cup mayonnaise
• 1 tablespoon mustard (preferably yellow mustard)
• 1 tablespoon vinegar (apple cider vinegar works well)
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 tablespoon sesame oil (optional)
• 1 tablespoon sesame seeds (for garnish, optional)

Step-by-Step Instructions for Korean Potato Salad

Step 1: Boil the Potatoes

Start by peeling and cutting the potatoes into bite-sized chunks. Place them in a pot of cold, salted water and bring it to a boil. Once boiling, reduce the heat to medium and cook the potatoes for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them, as you want the potatoes to hold their shape in the salad. Drain and let them cool slightly.

Step 2: Prepare the Vegetables and Apple

While the potatoes are cooling, prepare the cucumber, onion, and apple. Peel the cucumber and finely dice it, discarding the seeds if they’re watery. Finely dice the apple and onion as well. These ingredients add a refreshing crunch and a touch of sweetness to balance out the richness of the mayo.

Step 3: Make the Dressing

In a small bowl, mix together the mayonnaise, mustard, vinegar, and sugar. Stir until the sugar dissolves, and the dressing is smooth. Taste and adjust the seasoning with salt and pepper. You can also add a teaspoon of sesame oil for a subtle nutty flavor, although this is optional.

Step 4: Combine the Ingredients

In a large mixing bowl, combine the slightly cooled potatoes, cucumber, apple, and onion. Add the prepared dressing and gently toss everything together. Make sure the potatoes are evenly coated with the creamy dressing. Be careful not to mash the potatoes – the goal is to keep them in chunky, bite-sized pieces.

Step 5: Chill and Serve

Once everything is mixed, cover the bowl with plastic wrap and place the salad in the fridge for at least 1 hour to let the flavors meld together. Korean potato salad is best served chilled, making it a perfect side dish for warm weather or a BBQ. Garnish with sesame seeds for added texture and a final touch of flavor.