Potato Salad

Potato Salad

Authored By Molly Wakeman

No-one does potato salads like the Koreans. Their version of this popular dish is a velvety mixture of potatoes, complimented by the crunch of different vegetables, with the added sweetness of honey. If you’re looking for a potato side dish for your next meal or event, the Korean potato salad should be right at the top of your list.

Prep: 30 mins

Cook: 10 mins

Serves: 4


1 tbsp Honey

2 tbsp Mayonnaise

1/2 cup Cucumber

1/2 cup Red Pepper

3 Hard-Boiled Eggs

2 cup Potato Chunks

Salt, To Taste

1/4 tsp Pepper Powder



  1. Place the potatoes in a pan of boiling water and cook until tender.
  2. Now, sprinkle some salt over the cucumber and toss them in a bowl.
  3. Let them sit in the bowl for about 5 minutes, until they wilt slightly.
  4. Remove the yolks from the eggs and place them to one side. Chop the remaining egg whites into chunks.
  5. Add the egg whites, mayonnaise, red pepper, cucumber, honey, and cooked potatoes to a large bowl.
  6. Season well with salt and pepper.
  7. Place the egg yolks into a strainer and press them to make yolk crumbs.
  8. Sprinkle the yolk crumbs on top of the salad to garnish.
  9. Serve chilled.


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