Tag: Potato salad

Korean Potato Salad (Gamja Salad)

Ingredients

  • 3 Medium Russet Potatoes
  • 3 Hard Boiled Eggs
  • 1/2 Cup Uncooked Macaroni
  • 11 oz Canned Sweet Corn
  • 1/2 Cup English Cucumber – Halved, seeded, sliced
  • 1/3 Cup Carrots – Shredded
  • 1/2 Cup Kewpie Mayonnaise
  • 2 Tbs Mustard
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Onion Powder

Directions

  1. Make your eggs. Place the eggs in a small pot, fill with cold water, about 1 inch above the eggs. Bring to a rolling bowl over medium-high heat. Once boiling, cover, turn off the heat and leave for 11 minutes. When the eggs are done, put them in ice water, and let them sit for at least 14 minutes. Peel the eggs and remove the egg yolks from the whites. Chop the whites and set aside, place the yolks in a bag and put in the freezer to shave as a garnish.
  2. Make your macaroni. Bring a small pot of salted water to a boil and cook the macaroni for 8 to 10 minutes, or according to the package instructions. Drain the macaroni and set aside.
  3. Make your potatoes. Peel the russet potatoes and cut them into 1.5 inch pieces. Place them in a large pot and cover the potatoes with water, at least 1 inch above the potatoes. Bring the pot to a boil and boil the potatoes for 15 to 20 minutes. Checking the doneness of the potatoes often. Once tender, drain the potatoes, and let them sit for 5 minutes to cool slightly.
  4. After the potatoes have cooled slightly, place in a large bowl and mash the potatoes. While mashing, add the sugar, salt, white pepper, and onion powder.
  5. Add the kewpie mayo, mustard, chopped eggs, corn (drained), cucumber, carrots, and macaroni. Mix well and place in the refrigerator to cool.
  6. After about 2 hours, taste and adjust seasonings as needed. Serve chilled or at room temperature.
  7. Top with shaved egg yolk.

Crispy Smashed Loaded Potato Salad

Ingredients

  • 1 1/2 lbs Small Russet Potatoes
  • 8 Bacon Strips
  • 4 Oz Block of Cheddar Cheese – Freshly Shredded
  • 8 Oz sour Cream
  • 1/2 Packet Ranch Dip Mix
  • 1/4 tsp Cayenne
  • Olive Oil Spray/Cooking Spray
  • Salt
  • Ground Black Pepper

Directions

  1. In a small bowl, mix the sour cream and Ranch mix well. Cover and refrigerate.
  2. Boil the small potatoes in salted water until tender, about 15 to 20 minutes.
  3. Preheat the oven to 400 degrees (F).
  4. On an aluminum foil lined baking sheet, spray the olive oil or cooking spray.
  5. Drain the cooked potatoes and let them sit for 5 minutes to cool.
  6. Spray the bottom of a cup, spatula, or whatever you will use to smash the potatoes.
  7. Lay the potatoes out on the baking pan and smash them gently. Season with salt and black pepper.
  8. Cook the potatoes for 40 minutes, flip them just after half-way and season again to ensure they get crispy.
  9. While the potatoes are baking, cook the bacon on an aluminum foil lined baking pan for 18 to 22 minutes. Until crispy.
  10. Break the potatoes and bacon into small pieces.
  11. In a large bowl, mix the potatoes, bacon, cheddar cheese, sour cream/ranch mix, and cayenne.
  12. Place in a serving bowl and serve.

Mexican Street Corn (Elote) Potato Salad

Ingredients

  • 2lb Russet potatoes – diced into 1/2 inch squares
  • 4 hard boiled eggs – halved and diced
  • 14oz Mexicorn Niblets
  • 1 Cup Mayo
  • 1/2 Cup Sour Cream
  • 1 Lime – juiced
  • 1/2 Red Onion – small dice
  • 1 Jalapeño – small dice
  • 1/4 Cup Cilantro – chopped
  • 8oz Cotija cheese (Fresh feta if you cannot find cotija)
  • 1 1/2 Tsp Cumin
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Garlic powder

Directions

  1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
  3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
  4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
  5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
  6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
  7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
  8. Serve and enjoy.