Korean potato salad

Name: Korean potato salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 kg baby new potatoes, larger ones halved; 1 vegetable stock cube, crumbled; 1 echalion shallot, finely chopped; 3 large free range eggs; 200 g frozen sweetcorn; 160 g Kenko Mayonnaise; 1 tsp Dijon mustard; 1 tsp caster sugar (optional); 1 tsp rice vinegar; 20 g pack chives, finely sliced, plus extra to serve (optional); ½ cucumber, deseeded and chopped into 5mm pieces; 1 large carrot, finely chopped

This creamy, sharp and subtly sweet salad, from chef Judy Joo, is a well-loved Korean classic. Japanese mayo is tangier than Western versions, so add extra rice vinegar to regular mayonnaise if you can’t find it. Judy recommends serving it with her whole sea bass and spinach banchan. Discover more Korean recipes. Follow Judy on Instagram.

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VegetarianLow in saturated fat1 of your 5 a day5 plant varieties

Serves6
CourseSide
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1kg baby new potatoes, larger ones halved
1 vegetable stock cube, crumbled
1 echalion shallot, finely chopped
3 large free range eggs
200g frozen sweetcorn
160g Kenko Mayonnaise
1 tsp Dijon mustard
1 tsp caster sugar (optional)
1 tsp rice vinegar
½ x 20g pack chives, finely sliced, plus extra to serve (optional)
½ cucumber, deseeded and chopped into 5mm pieces
1 large carrot, finely chopped

Put the potatoes in a large pan and cover with cold water. Add the stock cube, set over a high heat and bring to the boil. Reduce to a medium heat and cook for 10-15 minutes, or until the potatoes are tender. Drain through a colander and leave to cool slightly.
Meanwhile, put the shallot in a bowl of cold water. Fill a small pan with water and bring to the boil over a high heat. Carefully lower in the eggs and cook for 9-10 minutes until just hard-boiled. Drain and run under cold water. Meanwhile, cook the sweetcorn in a pan of salted boiling water for 4-5 minutes; drain.
Put the mayo, mustard, sugar (if using), vinegar and chives in a large bowl and mix well. Peel the eggs and cut into rough 1cm pieces and put in a large bowl with the sweetcorn, cucumber, carrot and drained shallot. Mix until well combined.
Return the cooled potatoes to the pan and, using a potato masher, crush the potatoes well, breaking them apart fully. Tip into the bowl with the vegetables, mix well and season. If you want your salad a bit sweeter, add more sugar to taste. To add some more tang, add a splash more rice vinegar. Sprinkle with extra chives, if you like, and serve.

Typical values per serving when made using specific products in recipe