Creamy Korean Potato Salad with Ham and Boiled Egg Slices
Equipment
- Medium pot with lid For boiling the potatoes and eggs
- Mixing bowl Large enough to mix everything together
- Potato masher A fork works too, but a masher makes it easier
- Fine mesh strainer To cool boiled eggs quickly and drain corn
- Cutting board and sharp knife For prepping your vegetables, apple, and ham
- Rubber spatula For folding everything together without breaking it apart
Ingredients
Potatoes
- 1.5 lbs baby potatoes Yukon Gold or new potatoes work well for their creamy texture
- 1 tsp salt for boiling water
Vegetables & Fruits
- 1/2 small red apple peeled and finely diced (Fuji or Gala are best)
- 1/4 cup finely diced carrots
- 1/4 cup frozen sweet corn thawed
- 1/4 cup finely chopped cucumber optional, for added crunch
Protein
- 3 large boiled eggs 2 chopped, 1 sliced for garnish
- 1/2 cup diced cooked ham
Dressing
- 1/2 cup Korean mayonnaise Ottogi brand preferred, or Kewpie as an alternative
- 1 tbsp sugar
- 1 tsp rice vinegar or apple cider vinegar
- 1/2 tsp ground white pepper
- 1/2 tsp salt to taste
Instructions
Boil the Potatoes and Eggs
- Start by washing your baby potatoes thoroughly. Place them in a pot with cold water and 1 tsp salt. Bring to a boil and cook until fork-tender, about 15–18 minutes depending on size. In the last 10 minutes of boiling, gently lower the eggs into the same pot. Once done, drain and let everything cool.
Peel and Mash the Potatoes
- While still warm (but cool enough to handle), peel the potatoes by rubbing off the skins with a clean towel or your hands. Mash them with a potato masher until smooth with a few small chunks remaining for texture.
Prep the Add-ins
- Peel and dice the apple finely so it blends easily into the mash. Dice the ham, carrots, and two of the boiled eggs. Slice the third egg for garnish. If you're using cucumber, dice and lightly salt it, then squeeze out excess moisture.
Mix the Dressing
- In a small bowl, combine the Korean mayonnaise, sugar, vinegar, pepper, and salt. This dressing should be creamy with a mild tang—lighter and slightly sweeter than what you’d find in traditional Western-style simple potato salad.
Combine Everything
- In a large mixing bowl, fold together the mashed potatoes, diced veggies, ham, corn, apple, and chopped eggs. Pour in the dressing and gently mix until everything is well coated. Adjust seasoning to taste.
Chill and Serve
- Transfer to a serving bowl or shape into small domes (a common presentation style for Korean side dish recipes). Top with egg slices and a sprinkle of parsley or cracked pepper if desired. Chill for at least 30 minutes before serving for best flavor.