Vegetarian Korean Potato Salad Recipe
- Total Time25 minutes
- Yield10 servings 1x
Ingredients
Units
Scale
- 3 lbs. Yukon gold potatoes peeled and quartered.
- 1/2 cup English cucumber, thinly sliced
- 1/2 cup thinly sliced carrots
- 1/2 cup diced sweet onion
- 1/2 cup sliced red seedless grapes
- 1/4 cup golden raisins
- 1/4 cup sliced almonds
- 1/2 cup mayonnaise, vegan mayonnaise for those who prefer
- 1 tbsp sugar
- 1 tbsp rice vinegar or apple cider vinegar
- salt and pepper
Instructions
- In a large pot, place quartered potatoes and pour in enough cold water to cover. Add a pinch or two of salt and bring to a boil. Good potatoes until fork tender, around 12-15 minutes.
- While potatoes are cooking, place cucumber slices on a paper towel or clean flour cloth and sprinkle with salt. It takes around 1 ½ teaspoons.and they need to sit with salt for around 5 minutes. Then rinse and squeeze the excess water from the cucumbers in the paper towels or cloth.
- Don’t skip this step, or you will end up with soggy potato salad.
- Drain cooked Yukon gold potatoes and add to a larger mixing bowl. Add all remaining ingredients along with a pinch or two of salt and pepper and mix to combine.
- Give it a taste and adjust seasonings.
- Refrigerate for a half hour before serving. Enjoy!
Notes
For variation use apples, thawed frozen corn or peas. Just try different things!
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Category: Vegetable Side
- Cuisine: Korean Fusion
Find it online: https://mommacan.com/vegetarian-korean-potato-salad-recipe/