Bring some freshness to the festivities with this stunner of a salad. Pops of apple, creamy potatoes and crunchy cabbage bring the party to your tastebuds. The Korean chilli flakes in the salad dressing are next-level, too!
3 large eggs
1/3 cup Kewpie mayonnaise
1/3 cup light sour cream
1 tbsp gochugaru*
2 tbsp rice vinegar
1 tsp sea salt
800g (1 lb 12 oz) baby potatoes
200g (7 oz) smoked bacon, rind removed, coarsely chopped
2 cups finely shredded white cabbage
2 trimmed celery stalks, finely chopped
1 red apple, skin-on, cored, finely sliced
2 spring onions, trimmed, finely sliced
black sesame seeds, to serve
fresh coriander sprigs, to serve
- In a saucepan of boiling water, boil 3 large eggs for 7 minutes. Then transfer to an ice water bowl. Once cooled, peel off the shell and cut in half.
- Whisk the mayonnaise, sour cream, gochugaru, rice vinegar and salt together in a bowl until combined. Set aside to allow the flavours to infuse.
- Cook the potatoes in a large saucepan of boiling salted water (I tend to go quite heavy on the salt: roughly 1-2 tbsp) for 10 minutes or so until tender. Drain and set aside to cool slightly. When the potatoes are cool enough to handle, coarsely chop them and transfer to a large bowl.
- Meanwhile, cook the bacon in a non-stick frying pan until crisp. Set aside to cool slightly.
- Add the mayonnaise mixture, cabbage, celery, apple, spring onion and bacon to the potatoes. Gently toss to combine. Transfer the potato salad to a serving platter. Sprinkle with sesame seeds and coriander to serve.
- Notes: – Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.
