In a small bowl combine the mayonnaise ⅔ leftover of the kosher salt and rice syrup mix until it s fully incorporated in the mixing bowl with the mashed potatoes add the mayonnaise mixture and stir until combined add the cucumbers carrots egg whites and the egg yolk crumbles stir until combined
Instructions peel and cut the potatoes into similar size chunks 1 to 1 5 inch pieces place the potatoes in a medium size pot and cover with cold water bring it to a boil over medium high heat reduce the heat to medium cover and continue to boil the potatoes until easily pierced with a fork or a chopstick
In a large bowl add potatoes carrots cucumbers and apples to the bowl add mayonnaise and gently mix them all up then add chopped eggs mix again korean potato salad mixed with eggs added on top add salt and sugar to taste about 3 8 to 1 2 tsp salt and 1 4 tsp sugar to my basic 2 potato salad mix and taste again
Grate an egg yolk for garnish press 1 egg yolk through a sieve or wire strainer with a wooden spoon set the other 2 egg yolks aside rinse the potato chunks in cold water to remove excess starch and place them in a heavy bottomed pot add ½ cup water and a pinch of salt cook for 20 minutes over medium high heat
Cook potatoes and eggs peel potatoes and chop into equal sized sections add to a medium saucepan and cover with cold water add eggs gently into the water so they cook with the potatoes bring to a boil and cook until potatoes are soft and the eggs are hard boiled about 10 minutes drain potatoes and eggs
Prepare the veg fruit and dressing wash scrub the potatoes and put in a pot of cold water add about a teaspoonful of salt and bring to a boil then simmer until cooked check by inserting a skewer or toothpick into the center remove the potatoes and put on a plate but do not discard the water
Place the reserved 1 tablespoon egg yolk in a small bowl cover and refrigerate until ready to serve whisk the mayonnaise vinegar sugar and remaining 1 2 teaspoon salt in a large bowl until combined and the sugar dissolves add the potatoes and lightly mash with a potato masher until the dressing is incorporated
Place 1 lb russet potatoes about 2 medium peeled cut into eight equal pieces in medium saucepan and pour in cold water to cover by 2 season generously with salt and bring to a simmer over
Toss the sweet potatoes in the oil spread the potatoes out in a single layer on a baking sheet roast the potatoes in a preheated 400f 200c oven until the potatoes are nice and tender about 30 minutes meanwhile cook the bacon drain and set aside mix the gochujang and mayonnaise
Finely chop the onion and set it aside slice the cucumber thinly sprinkle with salt and let it sit for 10 minutes afterward tightly squeeze out the water from the cucumber slices for the carrot slice thinly then cut each slice in half lengthwise boil the carrot slices for 2 minutes then drain off the water
Slice the cucumber into thin slices and toss them with salt set it aside for 10 minutes until the salt draws out the moisture creating crunchy salted cucumber slices squeeze out the excess moisture and set it aside make the dressing by mixing together the mayo rice wine vinegar sugar salt and pepper
Mix until they are well combined add in the mayo 1 teaspoon salt sugar and black pepper stir until well combined add in the diced egg whites and egg yolk then gently mix to incorporate if you reserved and egg yolk and mashed grated it do not add that in at the step taste and adjust salt sugar if needed
Place in a pot and cover with cold water add 2 tablespoons salt stir to dissolve then place over high heat once the water comes to a boil cook the potatoes for 15 20 minutes or until a fork slides through with little resistance meanwhile cook the macaroni if using according to package directions drain and set aside
Instructions slice the cucumber as thinly as possible sprinkle 1 4 tsp of salt over the cucumbers toss to coat and set aside for 10 minutes using your hands squeeze out as much water as possible and set aside bring a pot of water to a boil over medium high heat and add a tsp of salt
Add salt sugar and vinegar toss well and set aside for 10 minutes squeeze out excess moisture from the vegetables and set aside bring water to boil and add a big pinch of salt boil potatoes in salted water until fork tender drain place in a large mixing bowl and mash with a fork or potato masher
Chop the vegetables dice the cucumber into small cubes mix the dressing in a mixing bowl combine mayonnaise sweetened condensed milk sugar salt and pepper mix until smooth and creamy combine ingredients in a large mixing bowl gently combine the boiled potatoes carrots chopped eggs and diced cucumber
Instructions in a large pot place potatoes and pour enough cold to water to cover potatoes add 1 tsp salt bring it to boil and cook until potatoes are fully cooked about 10 to 15 minutes depending on size of chunks meanwhile sprinkle 1 2 tsp of salt on cucumber and let it sweat for a couple minutes
In a large bowl combine the cooled potatoes cooked onion mixture korean chili flakes mayonnaise rice vinegar and gochujang mix everything together until the potatoes are well coated with the spicy and creamy sauce season the potato salad with salt and black pepper to taste transfer the potato salad to a serving bowl and garnish with
Place potatoes in a large pot of salted cold water bring to a boil and cook until potatoes are tender 15 to 20 minutes add carrots during the last 3 minutes of cooking drain and set aside place cucumber slices in a strainer and sprinkle with salt coating the slices let sit for 10 to 15 minutes
Fill about ⅓ of a large pot with water and put a metal steamer in it place 3 peeled potatoes on the steamer personally i think that steamed potatoes make the best potato salad however you can also boil the potatoes in water once the water starts to boil steam the potatoes for about 30 minutes on high make sure it is covered
Add the carrots to a small pot and cover with about 1 inch of water cover the pot and bring to a simmer then cook uncovered for about 3 to 5 minutes or until the carrots are fork tender
Boil sliced potatoes for 10 15 minutes or until fork tender strain and rinse potatoes under cold water to bring them to room temperature strain out as much excess water as possible add cooked potatoes to the same bowl with the eggs with a potato masher mash potatoes and eggs until creamy and fluffy
Cover with a lid and place on the stovetop over low heat if your heat source is not as strong use medium low heat roast for 40 60 minutes depending on their size and thickness turn your sweet potatoes every 20 minutes to the other side to roast evenly
Ingredients for sweet potato salad sweet potato salad 2 large sweet potatoes peeled 1 small red onion thinly sliced 1 3 cup of dried cranberries ¼ cup of crumbled feta cheese ¼ cup of freshly chopped parsley sea salt and black pepper to taste dressing 3 tbsp of extra virgin olive oil 1 tbsp of apple cider vinegar 1 tbsp of honey
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