Korean Potato Salad recipe

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3 medium russet potatoes, peeled and cubed
¼ cup minced carrot
½ medium unpeeled cucumber, thinly sliced
1 teaspoon salt
¼ cup diced red onion
2 hard-boiled eggs
½ small red apple, cored and chopped
1 pinch black pepper to taste
⅔ cup mayonnaise (such as Duke's®)
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
1 teaspoon finely grated ginger

Nutrition Info

486.1 calories
carbohydrate: 37.2 g
cholesterol: 119.9 mg
fat: 35.4 g
fiber: 3 g
protein: 7.3 g
saturatedFat: 5.7 g
servingSize: -
sodium: 867.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

  3. Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.

  4. 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.

  5. Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl, fold into the potato mixture.

  6. Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Recipe Yield

4 servings

Recipe Note

Korean potato salad is an adaptation of America's most popular potato salad, but has its own identity when using Korean mayonnaise. It's creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.

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