Korean Style Potato Salad

3 cups
Side Dishes


Dairy Free Without gluten Vegetarian Without nuts

Nutritional Facts Per Serving

3 g
13 g
1 g
Show all nutrition facts

Nutritional Facts

1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 130
  • Lipides 8 g
    • Saturated fat  1.5 g
  • Cholesterol 50 mg
  • Sodium  140 mg
  • Carbs 13 g
    • fiber  1 g
    • Sugar  3 g
  • Protein 3 g


  • 3 white potatoes, peeled and cut into 1/2-in. (1-cm) cubes
  • 1 carrot, chopped into 1/2-in. (1-cm) thick rounds
  • 1 piece (2 in./5 cm long) English cucumber
  • 2 hard-boiled eggs, peeled
  • 1/3 cup (75 mL) Compliments Real Mayonnaise
  • 2 tbsp (30 mL) rice vinegar (unseasoned)
  • 1 tbsp (15 mL) packed brown sugar
  • 1/4 tsp (1 mL) salt
  • 1 green onion, minced


  1. Cook potatoes and carrot in saucepan of boiling salted water 12 min, or until tender. Drain and transfer to bowl. Slightly crush  with potato masher or back of spoon (mixture should be chunky). Let cool.
  2. Meanwhile, cut cucumber into quarters lengthwise. Slice off and discard seeds. Finely dice cucumber. Cut eggs in half; remove yolks. Chop whites finely; set aside whites and yolks separately.
  3. Mix mayonnaise, vinegar, brown sugar and salt in large bowl until sugar is no longer gritty. Add cooled potato mixture, cucumber, egg whites and green onion. Mix thoroughly. Finely grate egg yolks overtop. (Make-ahead: Refrigerate in airtight container up to 2 days).


  • Use new white, red-skinned or yellow-fleshed potatoes for this salad. Baking potatoes, such as russets, are too soft.
  • This salad is also delicious with summery barbecued meats, poultry or fish.
  • This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprouts and Fresh Cucumber Kimchi.

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