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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
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.
Whisk the mayonnaise, sour cream, gochugaru, rice vinegar and salt together in a bowl until combined. Set aside to allow the flavours to infuse.
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.
Meanwhile, cook the bacon in a non-stick frying pan until crisp. Set aside to cool slightly.
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.
– Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.
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