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Korean pickled potato salad

Korean pickled potato salad
4.9 18 ratings
Prep. 10min
Total 25 h 10min
6 portions
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Ingredients

Pickle
  • soy sauce
    250 g
  • white sugar
    200 g
  • white wine vinegar
    250 g
  • daikon trimmed, peeled, cut into quarters and finely sliced (approx. 400-600 g)
    1
  • carrot peeled and cut into slices (3 mm)
    1
  • fresh long red chillies trimmed and thinly sliced
    2
Potato salad
  • water
    1000 g
  • sea salt
    1 tsp
  • new baby potatoes peeled (see Tips)
    800 g
  • spring onions/shallots trimmed and cut into pieces
    3
  • Kewpie mayonnaise
    200 g
  • sesame oil
    ¼ tsp
  • Lebanese cucumber cut into quarters and sliced
    1
  • long red chilli trimmed and thinly sliced to garnish
  • spring onion/shallot trimmed and thinly sliced to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 872.1 mg
Protein 4.8 g
Calories 1726.1 kJ / 411 kcal
Fat 32.3 g
Fibre 3.8 g
Saturated Fat 5 g
Carbohydrates 24.4 g

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