Subscribe for new episodes every Wednesday here: http://bit.ly/17EhuJf and LIKE for more!Classic Korean potato salad that's creamy, crunchy, sweet and savory. It's most often enjoyed as a banchan {Korean side dish} or with Korean chicken. It's a great cool and refreshing compliment to spicy Korean stew or rich fried chicken. It travels well and multiplies for plenty, making this an easy staple for family gatherings, parties or picnics.Ingredients:2 chopped potatoes2 eggs 1/4 c diced bell pepper1/2 c chopped cucumber1/4 c diced onion1/4 c diced carrot1/2 tb sugar Salt to taste1/4 c of mayo 3 Korean Banchan {Side Dishes}: http://bit.ly/2wr7PnR Korean Street Toast: http://bit.ly/2vlmxP9FIND ME HERE:*Facebook: http://on.fb.me/1ecwMoa*Instagram: http://bit.ly/22uHpyLIngredients2 chopped potatoes2 eggs tb baking soda c chopped cucumber + salt c diced onion c diced bell pepper c diced carrot tb sugarSalt to taste c of mayoInstructionsBring the chopped potatoes and water to cover to a boil together and cook until tender.Cover the eggs in at least an inch of water and sprinkle in the baking soda. Bring to a boil and when it does, turn off the heat and clamp on the lid for 10 minutes. Drain and rinse with cool water and peel/chop. Reserve 1 egg yolk.Liberally sprinkle the cucumber with salt and set aside for 10 minutes then rinse/drain.Cover the onions with cold water and set aside for 10 minutes then rinse/drain.Combine the potatoes, egg, cucumber, onion, bell pepper, carrot, sugar, salt and mayo together.Before serving, garnish with the reserved crumbled yolk.Music by: Epidemic SoundABOUT THE SQUISHY MONSTER:My channel is about Korean food, baking, DIY's, lifestyle VLOGS and so much more. Everything is from scratch and I'm always here to help!#Korean #KoreanEggSalad