Epic Korean Potato Salad

Step 1

1.In a saucepan of boiling water, boil 3 large eggs for 7 minutes. Then transfer to an ice water bowl. Once cooled, peel off the shell and cut in half.

Step 2

2.Whisk the mayonnaise, sour cream, gochugaru, rice vinegar and salt together in a bowl until combined. Set aside to allow the flavours to infuse.

Step 3

3.Cook the potatoes in a large saucepan of boiling salted water (I tend to go quite heavy on the salt: roughly 1-2 tbsp) for 10 minutes or so until tender. Drain and set aside to cool slightly. When the potatoes are cool enough to handle, coarsely chop them and transfer to a large bowl.

Step 4

4.Meanwhile, cook the bacon in a non-stick frying pan until crisp. Set aside to cool slightly.

Step 5

5.Add the mayonnaise mixture, cabbage, celery, apple, spring onion and bacon to the potatoes. Gently toss to combine. Transfer the potato salad to a serving platter. Sprinkle with sesame seeds and coriander to serve.

Step 6

NOTES: - Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.