Korean Potato Salad

Korean Potato Salad
Adapted from About.com

4 small-medium potatoes, peeled and cubed *
2 hard boiled eggs, yolks removed and cut into small chunks
1 small carrot, cut into small chunks
1/2 small cucumber, thinly sliced
1/2 small yellow or sweet onion, thinly sliced and diced
1 small asian pear, cut into small chunks
3/4 cup mayonnaise (we used Kewpie)
Salt and pepper to taste


Preparation:

Boil potatoes until tender, about 10 minutes. Add carrot (and eggs if not yet hard-boiled) for the last 8 minutes.

While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes.

Remove potatoes and carrot (and eggs) and let cool. If necessary, cut egg whites into small chunks.

Rinse cucumber and onion lightly and squeeze out excess water with paper towels.

In large bowl, mix all ingredients together gently with mayonnaise.

Serve as a side dish or as a sandwich filling.

(Serves 6)
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