Korean Potato Salad
The spiralized potatoes in this recipe are so thin that they're literally done cooking in the time it takes to boil water
- 6 small red potatoes
- ½ seedless cucumber
- ½ cup (75 mL) low-fat mayonnaise
- 1 tbsp (15 mL) rice wine vinegar
- 1 tbsp (15 mL) honey
- ½ tsp (2 mL) salt
- 1 green onion, chopped
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.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 70, Fat 3.5 g, Saturated Fat 0.5g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 9 g, Fiber 1 g, Sugars 3 g, Protein 1 g
While potato salad might seem like a distinctly American dish, it is commonly eaten as a side dish in Korean cuisine, possibly introduced by American soldiers during the Korean War.