This easy Korean mashed potato salad with egg and apple (감자 샐러드) is soft, savory with hints of sweetness, and so creamy and delicious, this homemade Korean side dish (banchan) is a staple in our weeknight dinner rotation. It's the perfect simple Asian side dish for Thanksgiving, Christmas, or a normal family dinner. (Corn and cucumber optional)
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🥘 Ingredients
You will need a few simple ingredients for this Asian potato salad:
- 1 lb white potatoes (about 1 russet potato): peeled. Russets give the best texture so try not to use other types of potatoes.
- ½ lb carrot (about 1 carrot)
- 1 small green apple: the apples are what makes Korean potato salad different from other types of mashed potatoes. The apple adds crispness and sweetness. I have tried substituting with grapes and pears when out of apples but they don't taste as good (i.e. not recommended.) You can, however, use red apple if you don't have Granny Smith on hand.
- 2 hard boiled eggs
- ½ Cup mayonnaise: I only use Japanese Kewpie mayo as it's more savory than regular mayo. If you only have regular mayonnaise on hand, you can sue that instead.
- salt, to taste: foods taste blander when cold, so you may need to use a touch more salt than you normally do.
- pinch of white sugar, or to taste: I usually use ⅛ of a teaspoon.
Optional add-ins: cucumber
🔪 Step-by-Step Instructions
1a. Wash and cut the potato into big cubes (about 1 inch.) We want them the size so they cook evenly.
1b. Cut the carrot into small cubes (about ¼ inch.)
1c. Boil a pot of salted water (about ⅛ teaspoon of salt): once boiling, add the potato and boil for about 10 minutes till soft. It is very important to cook the potatoes in seasoned water as that's when they absorb seasoning best.
1d. Whilst cooking, cut the egg and apples into small cubes (about ¼ inch.)
1e. Put the cooked potato on a plate and allow to cool.
1f. In the same pot, boil the carrots till soft. Drain and place with the potatoes.
Note: If you know how many minutes it takes to soften the carrots, you can do it at the same time, as shown above- my carrots take about 1 minute but this will vary depending on the size of your carrot cubes.
2. Once cooled, smash the potatoes with a fork, then mix in the carrots.
3. Gently fold in the cubes of apple, egg, and mayonnaise. (If adding cucumber, add now.)
4. Mix well then refrigerate till you want to eat it. (See How to Store and Expert Tips below.)
🥡 How to Store
Store in an airtight container in the fridge for up to 2-3 days.
If the potato salad has been out at room temperature for 2 hours or more, toss it in the bin.
The potato dish tastes better chilled so there's no need to heat it up.
👩🏻🍳 Expert Tips
Tip #1: Alternatively, you can prepare the potato by pressing it through a ricer- I saw this in an Italian cooking class I took in London (to make gnocchi) and it worked very well!
Tip #2: The flavors need some time to meld into the dish, so ideally make it at least 1 hour before you want to eat it, and chill it in the fridge.
🥗 Suggested Accompanying Recipes
Enjoyed this easy Asian Mashed Potato Salad Side Dish Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this dish, please consider supporting it by buying me a bottle of Kewpie mayonnaise! 🙂 (No obligation though!) Thank you and have a great day!
Korean Mashed Potato Salad with Egg
Ingredients
- 1 lb white potatoes (about 1 russet potato): peeled and cubes. Russets give the best texture so try not to use other types of potatoes.
- 1 carrot cut into small cubes
- 1 small green apple the apples are what makes Korean potato salad different from other types of mashed potatoes. The apple adds crispness and sweetness. I have tried substituting with grapes and pears when out of apples but they don't taste as good (i.e. not recommended.) You can, however, use red apple if you don't have Granny Smith on hand.
- 2 eggs hard boiled and cut into small cubes
- ½ Cup mayonnaise I only use Japanese Kewpie mayo as it's more savory than regular mayo. If you only have regular mayonnaise on hand, you can sue that instead.
- salt to taste: foods taste blander when cold, so you may need to use a touch more salt than you normally do.
- white sugar to taste: I usually use ⅛ of a teaspoon.
Instructions
- Wash and cut the potato into big cubes (about 1 inch.) We want them the size so they cook evenly. Cut the carrot into small cubes (about ¼ inch.)
- Boil a pot of salted water (about ⅛ teaspoon of salt): once boiling, add the potato and boil for about 10 minutes till soft. It is very important to cook the potatoes in seasoned water as that's when they absorb seasoning best.
- Whilst cooking, cut the egg and apples into small cubes (about ¼ inch.)
- Put the cooked potato on a plate and allow to cool.
- In the same pot, boil the carrots till soft. Drain and place with the potatoes. Note: If you know how many minutes it takes to soften the carrots, you can do it at the same time, as shown above- my carrots take about 1 minute but this will vary depending on the size of your carrot cubes.
- Once cooled, smash the potatoes with a fork, then mix in the carrots.
- Gently fold in the cubes of apple, egg, and mayonnaise. (If adding cucumber, add now.)
- Mix well then refrigerate till you want to eat it. (See How to Store and Expert Tips below.)
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
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