Korean Potato Salad

Recipe steps

Prepare the potatoes

Wash the potatoes, peel them and rinse with cold water. Cut them into cubes of about 2.5 cm and rinse again.

Prepare the celery

Finely slice the celery stalk so it blends harmoniously into your dish

Cook the potatoes

Bring a large pot of water to boil, add 1/2 teaspoon of salt and the potato cubes. Boil until they are semi-tender (a chopstick or fork should go through with slight resistance), about 8 to 15 minutes.

Drain and season

Drain the potatoes and let them cool after sprinkling them with white pepper.

Prepare the fruits

While the potatoes are cooking, clean the Gala apple and Williams pear (or Korean pear to be authentic), then cut them into small dice of about 1.25 cm. Mix in a salad bowl.

Prepare the sauce

In a medium bowl, mix the mayonnaise, pepper and sugar until you get a smooth mixture.

Assemble the salad

Add the sauce to the potato-fruit mixture and stir until everything is well coated. Garnish with toasted sesame seeds if desired.

Serve

Refrigerate and serve cold or at room temperature.

Tips and variations

• If you’re using Kewpie mayonnaise, you can reduce the amount of sugar since it’s already slightly sweet.
• Perfect potato texture: add a splash of rice vinegar to the cooking water, this helps keep the cubes firm and enhances their flavor.
• Prevent fruit oxidation: lightly drizzle the apple and pear dice with a little lemon or yuzu juice so they keep their color and add a tangy note.