Korean Mashed Potato Salad with Egg
This easy Korean mashed potato salad with egg and apple 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)
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.)