Korean Potato Salad

We invite you to prepare a delicious Korean Potato Salad.

Ingredients

• Potatoes – 350 g (3 medium-sized potatoes)
• Cucumber – ⅔ of a whole cucumber
• Carrot – 1 medium
• Onion – ¼ of a whole onion
• Ham – 100 g
• Eggs – 2

Dressing

• Korean mayonnaise – ½ cup
• Sugar – 1 tablespoon
• Salt – to taste
• Black pepper – to taste

Preparation

1. Slice the cucumber: Cut the cucumber in half lengthwise, then slice it into very thin pieces.
2. Salt the cucumber: Place the cucumber slices in a mixing bowl, sprinkle with salt, and mix thoroughly by hand. Let it rest for 30 minutes.
3. Prepare the other vegetables: Dice the ham, onion, and carrot into small pieces. Squeeze out any excess water from the onion and carrot.
4. Boil the eggs: Hard-boil the eggs. Separate the yolks from the whites. Dice the egg whites into small pieces and set the yolks aside.
5. Cook the potatoes: Peel and boil the potatoes.
6. Rinse and squeeze the cucumber: After 30 minutes, drain the cucumber slices, rinse them under running water to remove excess salt, and squeeze out as much water as possible.

Mixing the Salad

1. Mash the potatoes: Drain the boiled potatoes and let them sit for a minute. Place them in a large mixing bowl and mash them with a spoon.
2. Combine the ingredients: Add the diced ham, carrot, egg whites, onion, and cucumber to the mashed potatoes.
3. Add the dressing: Mix in Korean mayonnaise, sugar, salt, and black pepper. Stir everything thoroughly.
4. Garnish: Grate the egg yolks on top using a cheese grater.

Note: Make sure to squeeze excess water out of the vegetables (cucumber, carrot, and onion) to prevent the salad from becoming too watery.

Your Korean Potato Salad is ready! Enjoy!