Description
A unique twist on traditional potato salad, featuring creamy potatoes, vibrant vegetables, and a luscious dressing.
Ingredients
Scale
4 medium-sized Yukon Gold or Russet potatoes
1 cup mayonnaise (or Greek yogurt for a lighter version)
1/2 cup carrots, finely diced
1/4 cup onion, finely chopped (or green onions)
2 large hard-boiled eggs (optional)
1/2 cup frozen peas, thawed
Salt and black pepper, to taste
1 teaspoon sesame oil (or rice vinegar)
Instructions
- Boil the Potatoes: Peel and cut the potatoes into even chunks. Place in a pot of salted water and boil for 15-20 minutes until fork-tender but not mushy.
- Cool and Cube: Drain and let the potatoes cool slightly, then cut them into bite-sized cubes.
- Prepare the Vegetables: Finely chop the carrots and onions and thaw the peas.
- Mix the Dressing: In a bowl, combine mayonnaise, sesame oil, and salt and pepper to taste.
- Combine Everything: Fold the cubed potatoes, carrots, onions, peas, and chopped eggs into the dressing.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving chilled.
Notes
For a healthier version, use Greek yogurt instead of mayonnaise. Make sure to chill the salad for enhanced flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Korean potato salad, creamy potato salad, side dish, easy recipes, summer salads
