Korean Potato Salad

Step 1

In a large pot, place potatoes and pour enough cold to water to cover potatoes. Add 1 tsp salt, bring it to boil and cook until potatoes are fully cooked, about 10 to 15 minutes depending on size of chunks.

Step 2

Meanwhile, sprinkle 1/2 tsp of salt on cucumber and let it sweat for a couple minutes. Then rinse and squeeze excess water using paper towel, set aside.

Step 3

Drain cooked potatoes and while it’s still hot, add into a large mixing bowl along with rest of ingredients. Season with 1/2 tsp of salt and pepper and give it a good mix to combine everything together.

Step 4

Cover and cool potato salad in a refrigerator at least 30 minutes to an hour before serve. Enjoy!