Korean Potato Salad

Korean Potato Salad

Korean Potato Salad

45 minutes

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Details
  • Servings:   8
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   10 Points
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Cuisine
  • Korean
  • Asian
  • side dish
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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

Boil until semi tender (Korean chop stick or fork passes through with slight resistance). This will take 8-15 minutes.

Drain and let cool after youve sprinkled them with your white pepper.

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.

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.

Chill and serve cold or at room temperature.

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