Korean Potato Salad

ingredients

1 lb. potatoes, julienned or shredded
1/2 lb. carrots, julienned or shredded
1/2 cup fresh or frozen peas
1/2 cup chopped chives
1/4 cup chopped scallions
1/2 cup mayonnaise
3 Tbsp. rice vinegar

 

directions

  1. Cook potatoes and carrots in salted boiling water until barely tender, about 5 minutes; add 1/2 cup fresh or frozen peas for the last minute of cooking. Drain and rinse with cold water.
  2. Whisk together mayonnaise and rice vinegar; toss with the vegetables, chives and scallions. Season with salt and pepper, to taste.
  3. Garnish with more chopped scallions and chives. Add sriracha sauce, if desired.

yields

4-6 servings

 

source

New York Times

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Powered by WordPress.com.

Up ↑

%d bloggers like this: