Korean Potato Salad

Ingredients

• • 6-8 Yukon Gold potatoes, not peeled.  Cut into 3/4" cubes

  • 6 hard boiled eggs, yolks removed and cut into small chunks

  • 1 carrot, diced

  • 1/2  cucumber, peeled, seeded, and diced

  • 1/2 - 1 sweet onion, thinly sliced and diced

  • approx. 3/4 cup mayonnaise

  • Salt and pepper to taste

  • Total Time: 1 hour

Preparation

• 1. Boil potatoes and carrots together until slightly tender, about 8 minutes.

  2. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes.  Rinse off salt and squeeze out excess water with paper towels.

  3. Remove potatoes and carrots and let cool.

  4. In large bowl, mix all ingredients together gently with mayonnaise.  Season with salt and pepper to taste.