Korean Potato Salad


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


  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.


4-6 servings


New York Times

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