Korean pickled potato salad

Korean pickled potato salad

4.9 18 ratings

Prep. 10min

Total 25 h 10min

6 portions

Ingredients

Pickle

soy sauce
250 g
white sugar
200 g
white wine vinegar
250 g
daikon trimmed, peeled, cut into quarters and finely sliced (approx. 400-600 g)
1
carrot peeled and cut into slices (3 mm)
1
fresh long red chillies trimmed and thinly sliced
2

Potato salad

water
1000 g
sea salt
1 tsp
new baby potatoes peeled (see Tips)
800 g
spring onions/shallots trimmed and cut into pieces
3
Kewpie mayonnaise
200 g
sesame oil
¼ tsp
Lebanese cucumber cut into quarters and sliced
1
long red chilli trimmed and thinly sliced to garnish
spring onion/shallot trimmed and thinly sliced to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 872.1 mg

Protein 4.8 g

Calories 1726.1 kJ / 411 kcal

Fat 32.3 g

Fiber 3.8 g

Saturated fat 5 g

Carbohydrates 24.4 g

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