Korean Potato Salad

The best part of dining at a Korean restaurant is the array of side dishes served. This version is similar to the version I enjoy. I appreciate the small dishes that accompany the meal, preventing me from overindulging before the main course is served. 

 

Ingredients

  • 2 lb. Yukon gold or red potatoes
  • ¼ C onion finely chopped
  • ¼ C carrots sliced or julienned
  • 2 hard boiled eggs, chopped
  • ½ C mayonnaise  
  • 1 T monk fruit 
  • 1 T rice vinegar
  • Salt & pepper to taste

Directions

  1. Peel and cut potatoes into large chunks
  2. In a large pot, place potatoes and pour enough cold to water to cover potatoes. Add 1 tsp salt, bring it to boil and cook until potatoes are fully cooked, about 10 to 15 minutes depending on size of chunks.
  3. Drain cooked potatoes
  4. Add hot drained potatoes to large mixing bowl
  5. Add remaining ingredients, mix well.
  6. Refrigerate to set flavor.
  7. Optional add about a ½ C of Spicy Cucumbers for added spice and crunch Spicy Sesame Chili Oil Cucumber / Sides / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)