Korean style potato salad


This is a cold Korean potato salad with mashed potato in the dressing, perfect for bringing some variety to your table and to experiment with other interesting flavors.


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


  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 apples 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.
10 servings
Preparation time
Cooking time
Total time
35 minutes