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Kimchi Potato Salad | Kale Me Maybe

Kimchi Potato Salad

Name: Kimchi Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Korean
Ingredients: 1.5 lb gold potatoes; 4 piece hard boiled eggs, chopped; 0.25 piece yellow onion, diced; 2 piece scallions, thinly sliced; 1 piece celery stalk, chopped; 0.25 cup kewpie mayo; 1 tbsp mustard; 0.25 cup chopped kimchi; 2 tbsp white vinegar; Salt and pepper; Chopped chives

20 mins prepServes 6

Kimchi and potatoes go so well together, and I decided to make this more of a “full meal” potato salad with the addition of eggs. Kimchi is a Korean side dish made with fermented vegetables such as cabbage, and it adds a great zing to recipes while being healthy. The author notes that if you love kimchi, you can add more than the recipe suggests. This recipe was inspired by other kimchi potato salads seen online.

6 servings

What you need

1 celery stalk

¼ yellow onion

1 tbsp mustard

1 bunch fresh chives

1 tsp salt & pepper

¼ cup kimchi

1 ½ lb gold potatoes

2 tbsp white vinegar

4 hard-boiled egg

2 scallion

¼ cup mayo

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Instructions

1. Add potatoes to a large pot and cover with a few inches of water. Add a pinch of salt, and bring to a boil. Cook for about 15 minutes until potatoes are fork tender.
2. Add quartered potatoes, eggs, diced onion, sliced scallions, and chopped celery to a large bowl.
3. Create the dressing by whisking together kewpie mayo, mustard, chopped kimchi, white vinegar, and a pinch of salt and pepper in a small bowl.
4. Add the dressing to the salad bowl, and toss. Garnish with chives. Store in the fridge or serve immediately.

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Kimchi Potato Salad

What you need

Instructions

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