What makes this “Korean” potato salad?
Well…
we were having dinner at a Korean restaurant in MKE, and they had potato salad on their menu. Never being able to pass up trying a potato salad (in search of “The One”), I ordered some and kinda fell in love. It was mebbe not “THE One” – but it was most certainly up there in the rankings.
So, at home, I went to da Google and,
hmmm…
Korean Potato Salad seems to be very similar to everyday potato salad, with perhaps a few exceptions for how the potatoes are cooked. I think that I recall the reason for this similarity is all of the 
American troops stationed in the country for so many years – there is gonna be an impact on local cuisine. In any event; I made it, we sampled it, I made a few tweaks here and there, and, it is still a fave.
INGREDIENTS
Salad:
•1 lb 8 oz bag small red potatoes
•1/4 tsp salt
•1/2 cup diced radish
•1/2 cup diced celery
•1 Persian cucumber, chopped
•1 tbsp chopped parsley
Dressing:
•1/2 cup mayonnaise
•1/4 tsp white pepper
•1/2 tsp Aleppo pepper
•1/8 tsp Seasoned Salt
•1-1/2 tsp sugar
•1 tbsp Zippy & Sweet Mustard
or yellow mustard
•1 tbsp Pepper Relish
Note: if you like, go ahead and add one or two chopped hard cooked eggs.
Cover the potatoes with water and set aside for ten minutes.
Drain, then add to a pot with 1/2 cup of water and the salt.
Cover and cook over medium-high heat for 15 minutes or so; until the water has just cooked off. Turn the stove off and let the potatoes rest in the covered pot for five minutes more.
Transfer the potatoes to a bowl and mash.
Add the radish, celery, cucumber, and parsley and toss to combine.
Whisk the salad dressing ingredients together, than stir into the bowl with the potatoes and veggies.
Cover and stash in the fridge for a couple of hours to cool completely before serving.
Note: feel the need to add onion? Go ahead! I was serving this to some anti-onion friends, and so relied on the radish to add that bit of bite I like in a potato salad.