Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Korean Potato Salad

 
One serving costs about $0.56

$0.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 father's day,4th of july,summer,gluten-free,dairy-free,gluten free,dairy free side dish Korean,Asian
spoonacular Score:30%

Spoonacular Score: 30%

 

Forget going out to eat or ordering takeout every time you crave Korean food. Try making Korean Potato Salad at home. One serving contains 342 calories, 3g of protein, and 22g of fat. This recipe serves 8 and costs 56 cents per serving. It works well as a very affordable side dish. 1 person found this recipe to be tasty and satisfying. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly roughly 45 minutes. A mixture of , dressing, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so excellent. Korean Stir-Fried Sweet Potato Noodles, Cook the Book: Japchae, Korean Sweet Potato Noodles, and Japchae (Korean Stir-Fried Sweet Potato Noodles) are very similar to this recipe.

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.

Birichino Jurassic Park Vineyard Old Vines Chenin Blanc

The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.

» Get this wine on Wine.com

Ingredients

Servings:
5 medium
5 medium russet potatoes
russet potatoes
1
1  diced gala apple
diced gala apple
1
1  diced pear
diced pear
1 stalk
1 stalk diced celery
diced celery
0.1 oz
0.1 oz salt
salt
0.1 oz
0.1 oz white pepper
white pepper
some
some slaw dressing
slaw dressing
7.98 oz
7.98 oz mayonnaise
mayonnaise
0.51 oz
0.51 oz sugar
sugar
0.17 oz
0.17 oz pepper
pepper
5 medium russet potatoes
5 medium
russet potatoes
1  diced gala apple
1
diced gala apple
1  diced pear
1
diced pear
1 stalk diced celery
1 stalk
diced celery
0.1 oz salt
0.1 oz
salt
0.1 oz white pepper
0.1 oz
white pepper
some slaw dressing
some
slaw dressing
7.98 oz mayonnaise
7.98 oz
mayonnaise
0.51 oz sugar
0.51 oz
sugar
0.17 oz pepper
0.17 oz
pepper

Equipment

mixing bowl
mixing bowl
pot
pot
mixing bowl
mixing bowl
pot
pot


Instructions

Wash the potatoes then peel and rinse in cold water. Cut into about 1 inch by 1 inch cubes (2.5 cm squared) and rinse again. Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes Boil until semi tender (Korean chop stick or fork passes through with slight resistance). This will take 8-15 minutes. Drain and let cool after youve sprinkled them with your white pepper. 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. In a medium mixing bowl combine the mayonnaise, pepper and sugar (optional) then mix well. Add dressing to potato mix and stir until well mixed. If desired garnish with toasted sesame seed. Chill and serve cold or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.56
Ingredient
5 mediums russet potatoes
1 diced gala apple
1 diced pear
1 stalk diced celery
3 milliliters white pepper
236 milliliters mayonnaise
15 milliliters sugar
5 milliliters pepper
Price
$1.42
$0.60
$0.59
$0.15
$0.33
$1.20
$0.02
$0.15
$4.46

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
341k Calories
3g Protein
22g Total Fat
33g Carbs
4% Health Score
Limit These
Calories
341k
17%

Fat
22g
34%

  Saturated Fat
3g
22%

Carbohydrates
33g
11%

  Sugar
7g
9%

Cholesterol
12mg
4%

Sodium
344mg
15%

Get Enough Of These
Protein
3g
7%

Vitamin K
54µg
52%

Vitamin B6
0.48mg
24%

Potassium
632mg
18%

Manganese
0.33mg
17%

Fiber
3g
13%

Vitamin C
9mg
12%

Copper
0.18mg
9%

Magnesium
35mg
9%

Phosphorus
87mg
9%

Vitamin B1
0.12mg
8%

Iron
1mg
8%

Vitamin B3
1mg
7%

Vitamin E
1mg
7%

Folate
24µg
6%

Vitamin B5
0.5mg
5%

Vitamin B2
0.07mg
4%

Zinc
0.48mg
3%

Calcium
28mg
3%

Selenium
1µg
2%

Vitamin A
64IU
1%

covered percent of daily need

Related Recipes