Sunday, October 15, 2006

Potato Salad (Korean Restaurant Banchan Style)


1 lb. potatoes
1 apple (my own addition)
3 large slices of sandwich ham (should be about 2 mm thick)
1/2 cucumber
1/2 small white or yellow onion
1/2 cup mayonnaise
1 tsp mustard
salt/pepper (for taste)


Boil the quartered unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well. Cut the onion into thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.

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