Sunday, August 31, 2014
Korean Style Potato Salad with Leftover Mashed Potatoes
Ever make so much mashed potatoes you didn't know what to do with it afterwards? I do that all the time unfortunately.... Recently, I decided to re-purpose leftover mashed potatoes as potato salad and the results were quite yummy. Try this easy recipe the next time you're in a bind with your leftovers!
Ingredients:
Directions:
Boil 3 small to medium eggs, let them cool, peel them and chop them into pieces like you would for egg salad. Then, peel 1 sweet apple and chop into small chunks. Soak apple chunks in bowl of lightly salted water to prevent apples from browning. Chop a quarter of a large red onion into small pieces and add onions to salt water. Soak this for ~2-3 minutes to lessen the bite of the onion. Drain the onion and apples thoroughly from water and set aside.
Add 3 tablespoons of mayonaise, 2 tablespoons of vinegar and 1 tablespoon of sugar to a large bowl. I love the pineapple flavored vinegar we have and highly suggest you try fruit flavored vinegars in your cooking. Mix ingredients well, then, mix onions and apples to dressing. Next, add crumbled cold mashed potatoes into the bowl and mix well. Finally, fold in chunks of eggs being careful not to over mix as that will disintegrate the egg yolk. Chill the potato salad for an hour and serve cold.
- 1.5 cups of cold mashed potatoes
- 1/4 of a red onion
- 1 sweet apple
- 3 small - medium eggs (2 eggs if you use large or jumbo)
- 3 tablespoons of mayonaise
- 2 tablespoons of vinegar
- 1 tablespoon of sugar
Directions:
Boil 3 small to medium eggs, let them cool, peel them and chop them into pieces like you would for egg salad. Then, peel 1 sweet apple and chop into small chunks. Soak apple chunks in bowl of lightly salted water to prevent apples from browning. Chop a quarter of a large red onion into small pieces and add onions to salt water. Soak this for ~2-3 minutes to lessen the bite of the onion. Drain the onion and apples thoroughly from water and set aside.
Add 3 tablespoons of mayonaise, 2 tablespoons of vinegar and 1 tablespoon of sugar to a large bowl. I love the pineapple flavored vinegar we have and highly suggest you try fruit flavored vinegars in your cooking. Mix ingredients well, then, mix onions and apples to dressing. Next, add crumbled cold mashed potatoes into the bowl and mix well. Finally, fold in chunks of eggs being careful not to over mix as that will disintegrate the egg yolk. Chill the potato salad for an hour and serve cold.
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