I remember my mom making this for gatherings or parties when I was small. Maybe it was in the Good Housekeeping equivalent for Korean mommy's in the 70s & 80s as a Western Salad🙂. Concept is closer to salad but I feel 'Korean potato salad' might be the best way to describe it. There are many variations & this is a classic recipe that makes a good base for any tweaking your heart may desire! For me this version brings memories of picnics in the park & Korean family gatherings in student housing.
You can tweak the recipe depending on what you have in the fridge. Feel free to add (in smaller amounts than the core ingredients in the basic recipe): diced onion, chopped celery or other fruits like clementine, strawberries, grapes, sharon fruit/persimmon.
Makes enough for 4-5 servings
Time: 20 min
What you need:
Potato - 1 medium (1 cup chopped)
Eggs - 2
Cucumber - 1/3 or half (1 cup chopped)
Apple - 1 medium (1 cup chopped)
Raisin - 1/2 cup
Carrot - 1 large (1 cup)
Mayonnaise - 3 - 4 TBSP
*MyMommyKim Tip: Optional - add a pinch of salt to carrots and potato whilst boiling.
What to do:
Chop everything into bite size pieces about 2 cm (1/2 inch) both ways. Start with potatoes & carrots which need to be chopped into bite size pieces and steamed or boiled. It's done when the potatoes are soft. The carrots don't need to be too soft- they are just being cooked to make it easier to chew.
Boil the eggs for 11 minutes from cold water. Once 11 min are up, pour out the hot water and submerge the eggs in cold water. I like to pour out the water once and refill with cold water again. Leave to cool. Once cool enough to handle, peel and chop the eggs into quarters length wise then chop those in half for similar bite size peices to the carrots & potatoes.
Whilst the potatoes, carrots and eggs are cooking, chop the raw ingredients (carrot, cucumber, apple) into bite size peices and put them into a big bowl. Add raisins too. Add the potatoes, carrots to the big bowl (everything except for the eggs - it is better to add these last so they don't break too much). Add the mayo when the cooked veg are still warm. Mix well. Add eggs and give a final toss.
