Potato Salad Korean style

There are so many recipes to prepare a potato salad. Here in Germany, it varies from North to South and East to West.

But this kind of potato salad was new to me. First of all, no slices, no chunky potatoes, no crispy baked ones.

You need a mandoline to prepare the potatoes. A mandoline with a built in narrow row of sharp teeth to grate matchsticks.

I used new potatoes that were sold as salad potatoes, on the waxy side. They keep their shape after cooking. And this is important. You don't want mush.

For 3 people you will need 4 medium potatoes.

Hot dressing:

1 large green onion

3 garlic cloves

4 tbsp toasted sesame oil

1 tsp dark soy sauce

1 tsp Gochugaru hot pepper flakes

1 tsp sweet paprika powder

1 tsp toasted sesame seeds

1 tsp agave syrup

2 tbsp lemon juice

1/2 bunch fresh coriander

After grating the potatoes, put them in a bowl with cold water for 10 min to rinse out some starch.

Bring a pot with salted water to a boil and add the drained potato sticks. Cook for 2 to 3 min. Drain and rinse with cold water.

In a pan heat up the sesame oil on medium high and add chopped onion and garlic. Give that 3 min to get soft. Add the spices and let them heat through. Add soy and lemon to finish.

Mix the potato with the hot dressing and freshly chopped coriander leaves. Let it sit at least for 30 min.