Kona Ks Korean Style Potato Salad Recipes

Steps:

• 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.

Steps:

• Cube potatoes, and boil along with carrot until they are very tender.
• Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency.
• Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
• Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
• Add salt and pepper, to taste.
• Chill well before serving.

Steps:

• Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
• Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
• In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
• In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
• Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.