Korean Potato Salad

One of my favorite Korean Chef's is Chef Paik. He's one of the most popular chefs in South Korea and has a fantastic Youtube channel where he shares a lot of his recipes. When I saw that he shared his Korean Potato Salad recipe, I knew I had to make it at home since it's one of my favorites! The only problem is that the recipe is for 100 people!!! So I wrote down the original recipe and converted anything that was in kilograms to grams, so it's easy for me to cut the recipe down. The original recipe is as follows and you can cut the recipe down to serve 10 or 20, etc.

Korean Potato Salad

(Source: Chef Paik)

10 kilograms potatoes, cut into large chunks (10,000 grams)

2 kilograms cucumbers, sliced into thin half moon shape (2,000 grams)

2 kilograms onions, sliced into thin half moon shape (2,000 grams)

1.5 kilograms carrots, cut into large chunks (1,500 grams)

500 grams celery, cut into equal sized chunks

3.4 kilograms mayonnaise (3,400 grams)

480 grams brown sugar (I used regular granulated sugar)

68 grams salt

20 grams black pepper

500 millilitres heavy cream

160 millilitres vinegar (I used apple cider vinegar)

Boil potatoes in a pot of water along with 40 grams of salt. Meanwhile, while the potatoes are cooking, mix sliced onions with 40 grams of salt and set aside. Then mix the sliced cucumbers with 40 grams and salt and set aside as well. When the potatoes are almost done cooking, add the carrots into the pot with the potatoes and cook until the potatoes and carrots are cooked. Drain the pot and let the potatoes and carrots cool down on a baking sheet. Once the potatoes and carrots are cooled, dump them into a huge mixing bowl. Then squeeze the access liquid out from the onions and cucumbers before  adding them to the bowl containing the potatoes and carrots. Add the celery to the potato mixture. Then in a separate bowl, whisk together the mayonnaise, sugar, salt, black pepper, heavy cream, and vinegar together. Pour this mixture of the potato mixture and use your hands to combine everything thoroughly. Serve the potato salad after it's been chilled for a few hours. 

*My favorite way to eat Korean Potato Salad is on top of toast. You can also add in some canned corn or cooked macaroni to the potato salad for variety. 

**I used vidalia onion for the potato salad since it's milder than yellow onion. I also used kirby cucumbers because of the thin edible skin. English cucumbers would work well for this recipe as well.