Korean Potato Salad

Prep your veggies:

1. Peel and wash your potatoes, then place them in a pot of water to boil on high heat with 1 tsp salt. Once they’re soft enough to mash with a fork, drain and mash all of them. This can take around 15-20 minutes depending on the heat of your stove.
2. Boil your eggs until they’re hard boiled, then separate and reserve 1 whole egg yolk. Mash or grate the single egg yolk and set aside to use for garnish later. Cube the remaining egg whites and egg yolk and set a side.*If you don’t really care for the garnish you can just dice the eggs without separating 1 yolk.
3. Wash and cut your cucumbers in half along the long side, then slice them about as thin as a coin (This should produce half moon shaped cucumbers). Sprinkle 1/4 tsp of salt on the sliced cucumbers, then mix them thoroughly to ensure that they all have some salt. Let them sit for about 5-10 minutes so the excess water releases. Rinse them in cold water and squeeze any excess water out. Set aside for later.
4. Peel and wash your carrots, then dice them into 1 cm cubes. Boil them until they’re soft to bite, but not mushy (Boil for about 7 minutes.)
5. Peel, wash, and dice your apple into 1 cm cubes. Then set aside. *If you enjoy lots of apples in your potato salad, use 1/2 cup. If not, stick with 1/4 cup.

Put it all together:

1. Combine the mashed potatoes, carrots, and cucumber in a large bowl. Mix until everything is well combined.
2. Add the mayo, 1 tsp salt, sugar, and black pepper. Stir well.
3. Add in the diced egg whites and egg yolk, then gently mix to incorporate.*If you reserved an egg yolk and mashed/grated it, no need to add them for this step!
4. Taste and adjust salt/sugar if needed. You can serve as is or chill and serve later (It can be stored in an airtight container in the fridge for about 3 days).
5. Optional: Sprinkle some of the grated egg yolk on top of each serving!