First; no, this fine potato salad is not made with kimchee or Gochujang or whatever you might think makes something Korean.
No doubt there are as many recipe variations as there are households, but, what I think makes this a Korean potato salad is the way the potatoes are cooked, and some of the traditional (?) veggie add-ins.
For this batch, which would work a treat with Barbecue Corned Beef, I kept things basic, simple, and oh, so tasty!
•1-1/2 lb bag small potatoes
•1/4 tsp Seasoned Salt
•1/2 cup diced red onion
•1/2 cup diced celery
•2 tsp chopped parsley
•1/2 cup mayonnaise
•1/4 tsp white pepper (black pepper is fine)
•1/8 tsp Seasoned Salt
•1-1/2 tsp sugar
Wash the potatoes (I do not peel mine), cut in halves or quarters so that they are all about the same size, then cover with cold water and set aside to soak for ten minutes.
Note: the instructions for traditional Korean-style potato salad calls for using about one pound of peeled Russet potatoes.
Once the potatoes have soaked, drain and rinse, then add to a small (two quart or so) pan with 1/2 cup of cold water and 1/4 teaspoon of Seasoned Salt.
Note: if using regular salt, cut back the amount used to 1/8 teaspoon.
Cover the pan and cook over medium high heat for 15 to 20 minutes, until the potatoes are tender and the water is mostly cooked off – my potatoes are usually good to go and the water gone at around 15 minutes, so keep and eye on your pan.
Mash the potatoes and transfer to a bowl.
Note: a traditional recipe would have you mashing two hard cooked egg yolks into the potatoes, but I have been skipping that because of friends and family who freak a bit over eggs.
Whisk the dressing ingredients together and stir into the potatoes along with the red onion, celery, and parsley.
Cover and chill (I like a glass bowl, because I think it chills the salad better) until needed.