Korean Mashed Potato Salad with Egg

Ingredients

• 1 lb white potatoes
• 1 carrot (cut into small cubes)
• 1 small green apple
• 2 eggs (hard boiled and cut into small cubes)
• 1/2 Cup mayonnaise
• salt (to taste: foods taste blander when cold, so you may need to use a touch more salt than you normally do.)
• white sugar (to taste: I usually use 1/8 of a teaspoon.)

Instructions

1. 1

   Wash and cut the potato into big cubes (about 1 inch.) We want them the size so they cook evenly. Cut the carrot into small cubes (about 1/4 inch.)

2. 2

   Boil a pot of salted water (about 1/8 teaspoon of salt): once boiling, add the potato and boil for about 10 minutes till soft. It is very important to cook the potatoes in seasoned water as that's when they absorb seasoning best.

3. 3

   Whilst cooking, cut the egg and apples into small cubes (about 1/4 inch.)

4. 4

   Put the cooked potato on a plate and allow to cool.

5. 5

   In the same pot, boil the carrots till soft. Drain and place with the potatoes. Note: If you know how many minutes it takes to soften the carrots, you can do it at the same time, as shown above- my carrots take about 1 minute but this will vary depending on the size of your carrot cubes.

6. 6

   Once cooled, smash the potatoes with a fork, then mix in the carrots.

7. 7

   Gently fold in the cubes of apple, egg, and mayonnaise. (If adding cucumber, add now.)

8. 8

   Mix well then refrigerate till you want to eat it. (See How to Store and Expert Tips below.)