Korean Potato Salad
Korean Potato Salad could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 8 and costs 55 cents per serving. One portion of this dish contains roughly 3g of protein, 21g of fat, and a total of 333 calories. 1 person has tried and liked this recipe. It works well as a very reasonably priced side dish. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Korean cuisine. A mixture of pepper, dressing, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to
Instructions
- 1
Wash the potatoes then peel and rinse in cold water.
- 2
Cut into about 1 inch by 1 inch cubes (2.5 cm squared) and rinse again.
- 3
Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes
- 4
Boil until semi tender (Korean chop stick or fork passes through with slight resistance). This will take 8-15 minutes.
- 5
Drain and let cool after youve sprinkled them with your white pepper.
- 6
While the potatoes are cooking, clean the apples and Korean pear, then cut into about 1/2 inch by 1/2 inch pieces (1.25 cm squared) and add to bowl. Toss until well mixed.
- 7
In a medium mixing bowl combine the mayonnaise, pepper and sugar (optional) then mix well.
- 8
Add dressing to potato mix and stir until well mixed. If desired garnish with toasted sesame seed.
- 9
Chill and serve cold or at room temperature.
Recipe from foodista.com
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Ingredients (9)
- •5 mediums large russet potatoes (or 8 to 10 reds)
- •1 Gala apple (finely diced)
- •1 Korean pear (finely diced)
- •1 stalk celery (finely diced)
- •1/2 teaspoon salt (3ml)
- •1/2 teaspoon white pepper (3 ml)
- •Dressing
- •2 cups mayonnaise (236 ml) (if you use Kewpie mayonnaise, added sug
- •2 tablespoons sugar (15 ml)