I cannot say how much I love this potato salad.
What makes it “Korean?”
Cannot say for certain, though I am guessing that at least part of it is the part about cooking the potatoes in little water and then mashing them.
I did make a few changes to my original recipe this time, adding some more traditional ingredients and seasonings.
And I think this version may very well be a winner!
•4 cups peeled and cubed russet potatoes
•1/2 tsp Seasoned Salt
•1/2 cup water
•1 cup mayonnaise
•1 tbsp yellow mustard
•1 tbsp Chop Pickle (or any sweet relish)
•1 tbsp Dill Relish
•1 tbsp Sherry Peppers Sauce*
•1 tbsp sugar
•1/2 tsp white pepper
•1 tsp Aleppo pepper
•1 tsp dried parsley
•1 tsp paprika
•1/8 tsp Seasoned Salt
•2 eggs, hard boiled, chopped
•1 cup diced red onion
•1 cup diced celery
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Place your prepped potatoes in a bowl, cover with cold water, then set aside to rest for ten minutes or so.
Drain and rinse the potatoes, then add to a pan with the seasoned salt and 1/2 cup of water.
Cover and bring to a boil over medium high heat, then continue to simmer until most of the water has been cooked off – somewhere between ten to 15 minutes.
Note: you are gonna get some pan bottom scorching, but a little soak in hot and soapy water with make it all go away and, trust me, this potato salad is worth it.
Remove the potatoes from the heat, transfer to a mixing bowl, and let rest for ten minutes or so.
Add the remaining ingredients to the bowl and mash together with a potato masher or the back of a large spoon.
Give your potato salad a taste and correct the seasonings, if you think you need to.
I thought this version of this potato salad was pretty much Mary Poppins – “practically perfect in every way!”
We thoroughly enjoyed ours with barbecued corned beef and sautéed cabbage.
there were the leftovers and just me at home to enjoy them.
I consider myself to be be one very lucky man.