Korean · side dish

Korean Potato Salad

Name: Korean Potato Salad
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Korean
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)

“Korean Potato Salad could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 8 and costs 55 cents per serving. One portion of this dish contains roughly 3g of protein, 21g of fat, and a total of 333 calories. 1 person has tried and liked this recipe. It works well as a very reasonably priced side dish. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Korean cuisine. A mixture of pepper, dressing, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes include Korean Potato Salad (Gamja Salad), Korean Stir-Fried Sweet Potato Noodles, and Cook the Book: Japchae, Korean Sweet Potato Noodles.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Russet potatoesor 8 to 10 reds5 medium
Gala applefinely diced1
Korean pearfinely diced1
Celeryfinely diced1 stalk
Salt3ml3 ml
Pepper3 ml3 ml
Dressing8 servings
Mayonnaise236 ml, added sug236 ml
Sugar15 ml15 ml
Pepper5 ml5 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Wash the potatoes then peel and rinse in cold water.
2
Cut into about 1 inch by 1 inch cubes (2.5 cm squared) and rinse again.
3
Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes

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