Korean Potato Salad (Gamja Salad)

Ingredients

• 642 g russet potatoes, peeled and cubed into ½ inch pieces
• Water (for boiling and iced water bath)
• 17.5 g kosher salt (for boiling)
• Ice
• 77 g Persian cucumber, sliced as thinly as possible
• 2 g rice wine vinegar
• 2 large eggs
• 30 g carrot, peeled and cut into ⅛ inch pieces
• 2.5 g kosher salt (for seasoning)
• 65 g mayonnaise
• 15 g rice syrup (or honey)

Steps

1. Boil the potatoes in salted water about 10 minutes until fork-tender. Drain and let them steam dry.
2. Toss the cucumber with ⅓ of the seasoning salt and let sit 10 minutes. Rinse and squeeze dry.
3. Boil the eggs 11 minutes, ice them 2 minutes, and peel. Finely chop the whites and crumble the yolks, saving about ¼ of the yolk for the top.
4. Blanch the carrots 2 minutes and cool under cold water.
5. Roughly mash the potatoes, keeping some chunks.
6. Mix the mayo, rest of the salt, and rice syrup, then stir into the potatoes.
7. Fold in the cucumber, carrot, egg whites, and yolk. Top with the saved yolk.
8. Chill at least 30 minutes. It's even better made a day ahead.