A ham and cheese sandwich paired with this salad used to be Lee’s go-to meal when he was working in the public service! Hope you enjoy the recipe 😍
Korean Potato Salad (감자사라다)
Difficulty: EasyServings
14
servingsPrep time
30
minutesCooking time
20
minutesCalories
54
kcalProtein
2
gCarbs
9
gFat
1
gA ham and cheese sandwich paired with this salad used to be Lee’s go-to meal when he was working in the public service! Hope you enjoy the recipe 😍
Ingredients
Potato Spud Lite 25% Less Carbs
860 gramCucumbers
320 gramWhite Sweet Corn (Canned)
420 gramLight Mayonnaise
80 gramMasterfoods American Mustard
20 gramLakanto Powdered Monkfruit Sweetener
40 gramSalt and Pepper
1 pinch
Directions
- Preparation
- Peel the potatoes and cut into chunks.
- Boil in salted water until tender (about 15–20 minutes). Drain and let cool.
- Thinly slice the cucumber.
- Sprinkle with salt and toss well. Let sit for 30 minutes to draw out moisture.
- After 30 minutes, drain and squeeze out excess water from the cucumber slices.
- Cooking
- In a large bowl, mash the cooled potatoes.
- Add light mayo, American mustard, monk fruit sweetener, drained cucumber, canned corn, salt, and pepper. Mix well until smooth.
- When refrigerating the salad, make sure it has cooled down and that excess moisture has evaporated. Otherwise, it may release too much water!
Recipe Video
Notes
- We used Creamy potato salad in the video, however we replaced it to light mayo. (so, in this case you need total 80g of light mayo!)