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Epic Korean Potato Salad

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Bring some freshness to the festivities with this stunner of a salad. Pops of apple, creamy potatoes and crunchy cabbage bring the party to your tastebuds. The Korean chilli flakes in the salad dressing are next-level, too!

WATCH THIS RECIPE

Epic Korean Potato Salad

PREP TIME
20 minutes
COOK TIME
20 minutes
SERVES
6
Ingredients

3 large eggs

1/3 cup Kewpie mayonnaise

1/3 cup light sour cream

1 tbsp gochugaru*

2 tbsp rice vinegar

1 tsp sea salt

800g (1 lb 12 oz) baby potatoes

200g (7 oz) smoked bacon, rind removed, coarsely chopped

2 cups finely shredded white cabbage

2 trimmed celery stalks, finely chopped

1 red apple, skin-on, cored, finely sliced

2 spring onions, trimmed, finely sliced

black sesame seeds, to serve

fresh coriander sprigs, to serve

Steps
Step 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

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

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

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

Step 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.

Note Icon

NOTES:

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

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