This is a Korean Inspired Potato Salad. This salad differs from most potato salads in many ways. First of all to get a more intense potato flavor…… I boiled the potatoes with a teaspoon of baking soda. It intensifies the potato flavor but it also breaks down the surface of the potatoes making them very soft. That is what I wanted for this style of potato salad because a Korean style Potato salad is suppose to be creamy from the potatoes in addition to the mayonnaise. It comes out almost like a mashed potato salad but with big chunks of potatoes. I flavored the salad with Korean Gochujang that’s savory, spicy and pungent, added some fruit and topped the salad with crumbled egg yolk. I’ve been told this salad is forking delicious so if your into these kind of flavors you should enjoy it. The salad is spicy but not too spicy.

Ingredients Makes about 8 servings

2 lbs Potatoes pealed (you want the potatoes cut some but not much because you will slightly over cook them and they will break when you mix. You want the pieces big like limes or big apricots)

2 extra large eggs

1 teaspoon baking soda

1 Tablespoon kosher salt

1/4 cup celery chopped small

1/2 cup apple chopped small

1/4 cup scallion whites

1/4 cup scallion greens

1 cup low fat mayonnaise (I reserve full fat mayo for deviled eggs and egg salad)

2 teaspoons gochujang

1 Tablespoon rice wine vinegar

1 Tablespoon soy sauce

1 Tablespoon honey

BIG pinch shredded Korean red pepper

Directions

Add very cold water a little more than 1/2 way up to your medium size sauce pan. Add your potatoes, salt, baking soda and eggs to your pan.

Place on heat source and bring to boil and then reduce to a simmer. Everything will be done in 15-20 minutes.

While your potatoes are cooking you can mix up your dressing and quickly chop the produce you need for this recipe. For the dressing in a small bowl add your mayo, gochujang, rice wine vinegar, soy sauce, honey. Mix till combined well and set to the side.

When done set in a colander to drain and peal your eggs. Cut the eggs in half and set the yolks to the side (you use them at the end) and break the whites down somewhat small and add them to the potatoes. Add your celery, apple, scallion white ends.

Now top the potato mixture with the dressing and fold gently. Top with green ends of scallions. and top the scallions with egg yolks and you just push threw the colander or crumble well. For an optional touch it’s fun to add some spicy Korean Shredded pepper to the top of the potato salad.