This Korean Potato Salad is a perfect dish for breakfast or any meal of the day. It’s creamy, sweet, and tangy, making it a versatile dish that pairs wonderfully with both Western and Korean breakfast dishes. Packed with nutritious ingredients like potatoes, cucumbers, carrots, and eggs, this salad is not only delicious but also healthy.
Ingredients:
- Potatoes: 6 medium-sized
- Cucumber: 1, thinly sliced
- Carrot: A small piece, grated
- Eggs: 4, hard-boiled and chopped
- Mayonnaise: 8-10 tablespoons
- Honey Mustard: 1 teaspoon
- Honey: 2 tablespoons
- Salt and Pepper: to taste
Instructions:
Prepare the Potatoes:
- Peel and Cut:
- Peel the potatoes and cut them into small cubes.
- Boil:
- Bring a pot of water to a boil, add a pinch of salt, and cook the potato cubes until they are soft and fork-tender, about 10-15 minutes.
- Drain and let them cool.
Prepare the Vegetables:
- Cucumber:
- Wash the cucumber and slice it thinly. If the cucumber is very watery, sprinkle some salt over the slices, let them sit for a few minutes, then gently squeeze out excess water.
- Carrot:
- Peel and grate the carrot.
Prepare the Eggs:
- Boil and Cool:
- Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for about 12 minutes.
- Remove the eggs from the hot water, cool under cold running water, and peel them.
- Chop:
- Chop the hard-boiled eggs into small pieces.
Mix the Salad:
- Combine Ingredients:
- In a large mixing bowl, combine the cooled potatoes, sliced cucumber, grated carrot, and chopped eggs.
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, honey mustard, and honey until smooth. Season with salt and pepper to taste.
- Mix:
- Pour the dressing over the potato mixture and gently mix until all the ingredients are well coated.
Chill and Serve:
- Refrigerate:
- Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
- Adjust and Serve:
- Give the salad a gentle stir before serving and adjust seasoning if necessary.
Additional Information:
Nutritional Benefits:
- Potatoes: Provide a good source of vitamin C, potassium, and fiber.
- Cucumber: Adds hydration and contains important vitamins like vitamin K.
- Carrot: Rich in beta-carotene, fiber, and antioxidants.
- Eggs: High in protein and contain essential vitamins and minerals.
Tips for the Perfect Potato Salad:
- Consistent Size: Cut the potatoes into uniform cubes to ensure even cooking.
- Proper Drainage: Make sure to drain and cool the potatoes thoroughly to avoid a watery salad.
- Flavor Balance: Adjust the dressing ingredients to balance sweetness and tanginess according to your preference.
Serving Suggestions:
- As a Breakfast Dish: Serve alongside toast, sausages, or scrambled tofu for a complete breakfast.
- As a Side Dish: Pairs well with grilled meats, fish, or other Korean dishes like kimchi.
- As a Main Course: Enjoy as a standalone meal for a light and nutritious option.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve Chilled: Best served chilled, so keep it refrigerated until ready to eat.
Conclusion:
This Korean Potato Salad is creamy, sweet, and tangy, making it a versatile dish that pairs wonderfully with both Western and Korean breakfast dishes. Enjoy it as a standalone meal or as a delightful addition to your breakfast spread. Try this nutritious and delicious salad to start your day with a burst of flavor and health!