Yes. Yes, I did, but I’ve thought about it, and made some adjustments that make it even better!
And, it’s not just me; I made a second, larger batch to bring to a gathering, and it proved so popular that folk were using it as a dip for veggies and chips. I still prefer it as a side dish for lunch or dinner, but you do what you like.
•1 cup mayonnaise
•1/2 tsp white pepper
•1 tsp Aleppo pepper
•1 pinch seasoned salt
•1 tbsp sugar*
•1 tbsp yellow mustard
•1 tbsp peppers relish
•1 tbsp Sherry Peppers Sauce
•1 tbsp Sambal Oelek (ground chili paste)
*Or more. The Korean potato salad I’ve had in restaurants has been on the sweet side. This version is not.
Bring just to a boil over high heat, then remove the pot from the flame, cover, and set aside to rest for 12 minutes for large eggs (15 minutes for extra large).
Transfer the eggs to a bowl of ice water.
Cube the peeled potatoes, cover with cold water, and set aside to rest for 15 minutes or so to draw out some of the starch.
Drain and rinse the potatoes, then add to a large pot with one cup of water and 1/4 teaspoon of salt. Cover and cook over medium high heat for 12 to 15 minutes, until the potatoes are tender and most of the water has cooked off.
Peel and slice the eggs, add them to the potatoes in the pot, and mash until smooth.
Add the cucumber, onion, and then the dressing ingredients and stir until well blended.
Transfer to a glass bowl (I think glass chills salads such as this better than plastic containers), cover, and chill until needed.