Side dishe for 6

Korean Potato Salad

Name: Korean Potato Salad
Total time: 30 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1 1/2 lb potatoes; 1 boiled egg; 2 oz cucumber; 2 oz carrot; salt and pepper to taste (optional); 1 tsp sugar - optional; 1 1/2 tbsp lemon juice; 1 tbsp raisins or dried cranberries; 1/4 small apple; 2 tbsp finely chopped onion

Soft potatoes, egg, fresh vegetables, fruit, and mayonnaise combine with lemon juice for a creamy Korean-style salad.

$0.40per serving $

30 minstart to table

6servings

Korean Vegetarian Dairy-free Gluten-free Budget Side dishes Summer

Ingredients

1 1/2 lb potatoes
1 boiled egg
2 oz cucumber
2 oz carrot
salt and pepper to taste (optional)
1 tsp sugar - optional
1 1/2 tbsp lemon juice
1 tbsp raisins or dried cranberries
1/4 small apple
2 tbsp finely chopped onion

Steps

Cut the potatoes into one-inch pieces and boil them in salted water for 10 to 12 minutes, until fork-tender.
Drain the potatoes and cool them for 5 minutes.
Dice the cucumber, carrot, apple, onion, and boiled egg.
Stir the mayonnaise, lemon juice, sugar, salt, and pepper in a large bowl.
Fold in the potatoes, vegetables, egg, and raisins or dried cranberries.
Chill the salad for 5 minutes before serving.