Parfait! Korean Potato Salad

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 didn’t.

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.

And then…

there were the leftovers and just me at home to enjoy them.

I consider myself to be be one very lucky man.

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