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Korean Potato Salad

This quick and easy recipe is the perfect partner to spicy chicken bulgogi.
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Ingredients Method

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

Method
 

  1. Cook potato and carrots in salted boiling water until barely tender (about 5 minutes). Add the peas for the last minute of cooking.
  2. Drain quickly and rinse with cold water.
  3. Whisk mayonnaise and rice wine vinegar together and mix into the vegetables. Add chopped chives and scallions.
  4. Refrigerate until time to serve.