Korean potato salad

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Difficulty: Easy - for beginners


1 lb potatoes
1/2 lb carrots
1/2 cup peas
1/2 cup chives
1/4 cup scallions

1/2 cup mayo
3 tblsp rice vinegar


Cook 1 pound julienned or shredded potatoes and 1/2 pound julienned or shredded carrots in salted boiling water until barely tender, about 5 minutes; add 1/2 cup fresh or frozen peas for the last minute of cooking. Drain and rinse with cold water. Whisk together 1/2 cup mayonnaise and 3 tablespoons rice vinegar; toss with the vegetables, 1/2 cup chopped chives and 1/4 cup chopped scallions. Garnish with more chopped scallions and chives, season with salt and pepper to taste and serve.


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