Korean Potato Salad

Korean Potato Salad is a creamy and refreshing dish that perfectly balances the flavors of tender potatoes, crisp vegetables, and a tangy vegan mayonnaise dressing. This delightful salad is not only satisfying but also provides a burst of texture and taste, making it a perfect addition to any Korean-inspired lunch.

Ingredients

• Potatoes - 400 grams
• Carrot - 50 grams
• Cucumber - 50 grams
• Red bell pepper - 50 grams
• Green onions - 2 stalks
• Vegan mayonnaise - 3 tablespoons
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Peel the potatoes and cut them into small cubes. Boil them in salted water for about 15 minutes or until they are fork-tender. Drain and let them cool.
2. While the potatoes are cooling, finely chop the carrot, cucumber, red bell pepper, and green onions.
3. In a large bowl, combine the cooled potatoes, chopped vegetables, vegan mayonnaise, rice vinegar, soy sauce, salt, black pepper, and sesame oil. Mix gently until everything is well coated.
4. Transfer the salad to a serving dish and sprinkle with sesame seeds for garnish.
5. Chill in the refrigerator for at least 10 minutes before serving to enhance the flavors.

Nutrition

• Calories: 230
• Protein: 4 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins from vegetables, promoting overall health.
• Contains fiber, aiding in digestion and promoting a feeling of fullness.

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