KOREAN POTATO SALAD RECIPES

Steps:

• Make the dressing. In a small bowl, whisk together the mayonnaise, gochujang, salt and sugar.
• Add cooled diced potatoes, shredded carrots, diced hard boiled eggs, diced cucumbers and diced apple to the bowl. Gently fold all of the ingredients to combine.
• Top with sesame seeds and/or chopped green onions, if desired.
• Serve Korean potato salad as a side dish, on toasted bread or in lettuce wraps. Refrigerate until serving. Enjoy!

Steps:

• Spiralize the potatoes with the spaghetti blade of the Veggie Spiralizer. Snip the potatoes occasionally to shorten the strands. Hold them in cold water to keep them from turning brown.Place the spiralized potatoes in a large pot of cold water and bring to a boil. Once the water comes to a boil, remove it from the heat, strain the potatoes, and rinse them under cold running water. Place the potatoes in a clean kitchen towel and wring out any excess moisture. Place the potatoes in a medium mixing bowl. While the potatoes are cooking, spiralize the cucumber with the spaghetti blade on the spiralizer. Snip the cucumber occasionally to shorten the strands. Place the cucumbers in a clean kitchen towel and squeeze out excess moisture. Place the cucumber in the bowl.Combine the mayonnaise, vinegar, honey, salt, and green onion in a small mixing bowl. Pour the dressing over the potatoes and cucumber and toss to combine.