Korean Potato Salad Recipe

Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.

Place cucumber slices in a strainer and sprinkle with salt coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.

Cut hard-boiled eggs in half and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.

Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed but still a bit chunky. Mix in chopped egg cucumber red onion apple and black pepper.

Whisk mayonnaise gochujang sesame oil and ginger together in a bowl; fold into the potato mixture.

Grate reserved egg yolk over the potato salad and refrigerate for at least 1 hour before serving.