I did a little bit of cooking this past weekend, and it seemed only fitting to have potato salad on the 4th of July. I'm not a big fan of the mustardy-yellow potato salad that seems to be all to common around these parts. But I do love it when I go out for Korean food and the banchan includes potato salad. Actually, my all-time favorite Korean potato salad is from Yummy Korean BBQ in Hawai'i. This isn't their version, but it's quite tasty!
1 bag "teeny tiny potatoes" from TJs - steam or boil them until tender (I like to steam them with the skins on them). Let cool a little bit and then roughly mash with a big fork.
1 small cucumber, sliced thinly
Pinch salt
Pinch sugar
2-3 T rice vinegar
Mix these together and let sit for about 10 minutes. Drain (but consider saving a little of the brine to add to the mayo in the next step).
1 c mayo
1/4 c finely chopped celery (I usually use some of the leaves, too)
Handful of chopped herbs: parsley and chives
1/2 finely diced jalapeno
Mix these together. I like to add some of the vinegary brine from the cucumbers to this.
Handful of shredded carrots
Mix everything together. Add more mayo if it's not creamy enough. Salt and pepper to taste.
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