Creamy, crunchy, and flavorful.

And theres good reasonit goes with just about everything, from Korean barbecue tofried chickento burgers.

The salads creamy texture comes from roughly mashing the potatoes and mixing them with mayonnaise and boiled eggs.

Korean-style potato salad in a bowl next to a table napkin

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

In fact, it tastes even better the next day.

Let sit until the cucumbers release their liquid, about 30 minutes.

Drain and place them on a paper towel-lined plate to dry.

Korean-style potato salad in a bowl next to a table napkin

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Meanwhile, bring a large pot of salted water to a boil over high heat.

Add the carrots and cook until bright orange and crisp-tender, about 2 minutes.

Scoop the carrots out of the ice bath and transfer them to the paper towel-lined plate with the cucumbers.

cucumbers salted in a bowl for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Reserve the ice bath.

Bring the water in the pot back to a boil over high heat.

Gently add the potatoes and eggs.

salted cucumbers drying on a paper towel for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Boil the eggs for 10 minutes.

Transfer the boiled eggs to the reserved ice bath (adding more ice if needed).

Drain them and return them to the pot.

blanched carrots in a bowl of ice water for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Shake the pot over medium heat to dry the potatoes.

Remove from the heat and set aside.

While the potatoes finish cooking, peel the eggs.

cooked potatoes in a colander for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Separate the egg whites from the egg yolks.

Roughly chop the egg whites and transfer to a medium bowl.

Finely crumble the egg yolks and transfer all but 1 tablespoon of the yolk to the same bowl.

cooked potatoes in a pot for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Add the potatoes and lightly mash with a potato masher until the dressing is incorporated.

Fold the vegetables and eggs into the potatoes until just incorporated.

Cover and chill for at least 1 hour or up to 3 days.

eggs cooling in a bowl of ice water for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Season with salt to taste and garnish with the reserved crumbled egg yolk before serving.

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peeled hard boiled eggs on a cutting board for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

one bowl with boiled egg whites and some egg yokes, another bowl with boiled egg yokes for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

bowl of whisked mayo for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

potatoes added to bowl of mayo for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

eggs, cucumbers, and carrots added to bowl of potatoes for Korean-style potato salad recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Korean-style potato salad in a bowl at a table setting with a stack of plates and a spoon

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley