Korean Dak Juk (Chicken Porridge)
Korean Dak Juk (Chicken Porridge) is a gluten free, dairy free, and ketogenic main course. This
Korean Potato Salad
Details
- Serving Size: 8
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 10 Points
Cuisine
- Korean
- Asian
- side dish
Ingredients
- 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)
- 1 teaspoon pepper (5 ml)
Instructions
Wash the potatoes then peel and rinse in cold water.
Cut into about 1 inch by 1 inch cubes (2.5 cm squared) and rinse again.
Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes
Drain and let cool after youve sprinkled them with your white pepper.
In a medium mixing bowl combine the mayonnaise, pepper and sugar (optional) then mix well.
Add dressing to potato mix and stir until well mixed. If desired garnish with toasted sesame seed.
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