Korean Potato Salad

Ingredients

• 6 large hard-boiled eggs, (peeled and diced)
• 4 cups potatoes, (peeled and diced)
• 1 cup carrots, (peeled and diced)
• 1 cup sweet pickles, (finely diced)
• 1/4 cup green onions, (thinly sliced)
• 1/2 cup mayonnaise
• 2 tablespoons rice vinegar
• 2 tablespoons sugar, (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

1. 1

   Add the diced potatoes to a pot and cover the potatoes by an inch with cold water. Salt the water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool.

2. 2

   Repeat with the diced carrots. Once the carrots cooked, drain them and allow them to cool.

3. 3

   Prepare the salad dressing by whisking together the mayonnaise, rice vineger, sugar, salt, and ground black pepper. Set aside.

4. 4

   Transfer the potatoes, carrots, sweet pickles, green onions, and eggs to a mixing bowl. Pour over the dressing.

5. 5

   Using a large spoon, vigorously mix all of the ingredients together.

6. 6

   Taste for seasoning and sweetness and adjust accordingly.

7. 7

   You may serve the salad immediately, however for best results, transfer the salad to a bowl with a tight fitting lid and refrigerate for 4 hours before serving.