I am a potato lover, and this Korean potato salad is one of my favorite potato dishes. The fluffy steamed potatoes with apples, sweet corn, hard boiled eggs, mayonnaise, and a secret ingredient makes very tasty potato salad. Try this someday.
Yield: 1 Quart
Short Korean Lesson: *^^*
- MeoRiDdi (머리띠) = Hairband
- MeoRiPin (머리핀) = Hairpin
- 3 Russet Potatoes (1 lb)
- 1 Cup Apple
- ½ Cup Canned Sweet Corn
- 2 Eggs
- ½ Cup Mayonnaise
- 1-2 Tbsp Korean Drinking Yogurt or Lemon/Lime Soda
- ½ Tbsp Sugar
- ¼ Generous tsp Salt
Obtain 1 lb of russet potatoes or any other type of potato that you like. Peel the skin and remove the bad parts.
Fill about ⅓ of a large pot with water and put a metal steamer in it. Place 3 peeled potatoes on the steamer. Personally, I think that steamed potatoes make the best potato salad. However, you can also boil the potatoes in water.
Once the water starts to boil, steam the potatoes for about 30 minutes on high. Make sure it is covered.
Boil 2 eggs. You can check my tips for boiling eggs from my other recipes.
About 30 minutes later, poke a potato with a fork to see if it is done cooking. If the fork goes through smoothly, it is done.
When the potatoes are still hot, chop the potatoes into chunks. It does not have to be fine pieces in this step.
Quickly mix the potatoes with ½ Tbsp of sugar and ¼ generous tsp of salt in a mixing bowl when the potatoes are still hot or warm. This step helps flavor the potatoes.
Mash the potatoes with a folk. I like my potato salad chunky, so I do not mash them much. If you like a smoother salad, you can mash them more.
Cut 1 cup worth of sweet apples into the size of the corn kernels. For better color, I picked an apple with red skin and did not peel it. Fuji or Red Delicious apples can be a good choice.
Peel the hard boiled eggs and separate the egg yolks from the egg whites. Cut the egg whites into the same sized pieces as the apple. Save the egg yolks for garnishing later.
Obtain ½ cup worth of canned sweet corn.
Add the apple, egg whites, sweet corn, and ½ cup of mayonnaise into the mashed potatoes. Mix everything well.
Taste it and adjust the sweetness or saltiness to your tastes. My secret ingredient is about 1-2 Tbsp of Korean drinking yogurt. Alternatively, you can use sweetened condensed milk or a lemon flavored soft drink such as 7UP or Sierra Mist.
Put some of the potato salad in a serving bowl or plate and garnish the top with some of the egg yolk. To do so, rub (grate) the hard-boiled egg yolk you saved earlier gently with a strainer.
This potato salad can be great as an appetizer, lunch box side, Western meal side, or as a snack for kids. You can keep the leftovers in the refrigerator. Serve it cool. Enjoy!