Chilled Potato Salad with Pineapple Mustard Sauce
κ°μλμ±
Fine matchsticks of raw potato, cucumber and radish soaked in a pineapple sweet vinegar to stay crisp, chilled and served with a sweet-sharp Korean mustard sauce. Soak raw potato in water or blanch briefly before using.

π₯ Ingredients
Tap an ingredient to check it off.
Main
Sweet vinegar
Mustard sauce
π§Ί Korean ingredients in this recipe
- Korean Radish (Mu)Dense, sweet, crunchy Korean radish
- Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and picklesπ Shop on Amazon
- Korean Mustard (Gyeoja)Hot, sinus-clearing mustard for cold noodles and dipping sauces
As an Amazon Associate, coo K food earns from qualifying purchases.
π Cooking basics for this recipe
π Step-by-Step Instructions
Peel the potato.

Julienne it into 0.3Γ0.2Γ7 cm strips.

Wash the cucumber and julienne to the same size.

Wash the radish and julienne into 2 cm strips.

Soak the potato, cucumber and radish separately in the sweet vinegar, then drain.

Chill the vegetables and serve with the mustard sauce.

π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βChilled Potato Salad with Pineapple Mustard Sauceβ on YouTubeFind cooking videos, tutorials, and tipsβSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.




