5.0
(1)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
Step 2
Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
Step 3
Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
Step 4
Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
Step 5
Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
Step 6
Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.
Your folders
kimchimari.com
4.4
(32)
16 minutes
Your folders
seonkyounglongest.com
15 minutes
Your folders
futuredish.com
5.0
(3)
Your folders
koreanbapsang.com
5.0
(11)
20 minutes
Your folders
marionskitchen.com
20 minutes
Your folders
futuredish.com
5.0
(1)
Your folders
mykoreankitchen.com
5.0
(5)
2 minutes
Your folders
mykoreankitchen.com
5.0
(9)
15 minutes
Your folders
moonandspoonandyum.com
5.0
(55)
Your folders
jeccachantilly.com
Your folders
seonkyounglongest.com
Your folders
mykoreankitchen.com
5.0
(11)
Your folders
vikalinka.com
5.0
(1)
10 minutes
Your folders
pickledplum.com
5.0
(6)
Your folders
kimchimari.com
4.3
(36)
Your folders
themodernnonna.com
5.0
(1)
Your folders
mykoreankitchen.com
Your folders
lookcatchu.com
5.0
(2)
25 minutes
Your folders
beyondkimchee.com
5.0
(1)
50 minutes