I love Korean food and am fortunate enough to live near by some authentic restaurants. Much to my surprise potatoes are a huge part of their culture and often served boiled on the side or in delicious salads. My recipe is inspired by the most delicious Korean potato salad I have ever tasted.
576 per serving
- 1 pounds Idaho russet potatoes
- 1/2 teaspoons sugar
- 1/2 teaspoons kosher salt
- 1 teaspoons white pepper
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup good quality mayonnaise
- 2 tablespoons honey
- 1/2 cup red apple, diced, do not peel
- 1/2 cup English cucumber, diced, do not peel
- 2 hard boiled eggs, peeled, white and yolk separated
- 4 slices Canadian bacon, diced
- 8 slices whole grain seeded bread, toasted
- 1 head of green leaf lettuce, washed, dried
Cook potatoes in boiling salted water until just tender. Drain potatoes and plunge into an ice water bath until cool enough to handle. Peel and smash potatoes in a large bowl leaving some small chunks. Sprinkle potatoes with sugar, salt and white pepper. Mix yogurt, mayonnaise and honey; add to potatoes and blend well. Stir in apples, cucumber, chopped egg whites and Canadian bacon. Just before serving sieve egg yolks over the top of the potato salad. Fill toasted bread slices with lettuce and potato salad.