Korean Potato Salad
This quick and easy recipe is the perfect partner to spicy chicken bulgogi.
Ingredients
- 1 lb julienned or shredded potatoes ( I use frozen hash browns, thawed to room temperature)
- ½ lb julienned or shredded carrots
- ½ cup fresh or frozen peas
- ½ cup mayonnaise
- 3 Tbsp rice wine vinegar
- ½ cup chopped chives
- ¼ cup chopped scallions
Instructions
- Cook potato and carrots in salted boiling water until barely tender (about 5 minutes). Add the peas for the last minute of cooking.
- Drain quickly and rinse with cold water.
- Whisk mayonnaise and rice wine vinegar together and mix into the vegetables. Add chopped chives and scallions.
- Refrigerate until time to serve.