Ingredients

  • 5 mediums large russet potatoes (or 8 to 10 reds)
  • 1 Gala apple (finely diced)
  • 1 Korean pear (finely diced)
  • 1 stalk celery (finely diced)
  • 1/2 teaspoon salt (3ml)
  • 1/2 teaspoon white pepper (3 ml)
  • Dressing
  • 2 cups mayonnaise (236 ml) (if you use Kewpie mayonnaise, added sug
  • 2 tablespoons sugar (15 ml)
  • 1 teaspoon pepper (5 ml)

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Wash the potatoes then peel and rinse in cold water.
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Step 2

  • Cut into about 1 inch by 1 inch cubes (2.5 cm squared) and rinse again.

Step 3

  • Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes
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Step 4

  • Boil until semi tender (Korean chop stick or fork passes through with slight resistance). This will take 8-15 minutes.
  • Length: 15 minutes

Step 5

  • Drain and let cool after youve sprinkled them with your white pepper.
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Step 6

  • While the potatoes are cooking, clean the apples and Korean pear, then cut into about 1/2 inch by 1/2 inch pieces (1.25 cm squared) and add to bowl. Toss until well mixed.
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Step 7

  • In a medium mixing bowl combine the mayonnaise, pepper and sugar (optional) then mix well.
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Step 8

  • Add dressing to potato mix and stir until well mixed. If desired garnish with toasted sesame seed.
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Step 9

  • Chill and serve cold or at room temperature.