Ban chan

Description

This is a cold Korean mashed potato salad. Perfect for bringing some variety to your diet and to experiment with other interesting flavors.

Ingredients

5 potato (large Russet potatoes, or 10 medium red potatoes)
8 egg
2 apple (Fiji apples or semi-sweet American apples)
1⁄2 t salt
1 T sugar
4 scallion (green)
2 carrot (large)

Instructions

  1. Hard boil eggs.
  2. Wash and peel potatoes, rinsing them under cold water. Cut into about 1 inch cubes. Do the same with the carrots. Boil them together in a large pot of salt water until tender, not mushy, about 15 minutes. Drain and set aside to cool.
  3. Remove around 10 cubes of potatoes and set them aside. Pace the reaming potato cubes into a large bowl.
  4. Peel and dice 4 of the boiled eggs, add to the bowl. Peel the apple and the nashi pear. Cut into about 1 inch by 1/2 inch pieces and add them to the bowl. Toss well.
  5. In a medium sized bowl, mash the remaining eggs and potato cubes together. Add the mayonnaise.
  6. Finely chop 2 green onions and 2 sweet pickles, adding them to the mashed potatoes. Add the sugar and pepper, mixing well. Dressing should be stiff.
  7. Add both bowls together, mixing everything well. If the dressing seems too stiff, add a bit more mayonnaise.
  8. Garnish with chopped green onions and toasted sesame seeds. Serve cold.
Yield
10 servings
Preparation time
15
Cooking time
20
Total time
35 minutes