Main ingredients 🥩
potatoescucumbercelerybaconbutterwhipping creammentaikomayonnaise
Jang Ho-jun's Mentaiko Mayo Potato Salad
A creamy potato salad with pollock roe mayo sauce and crispy bacon, maximizing flavor and texture.
🙋 Recommended for
- ⭐ For those who want to enjoy a soft, creamy, high-quality potato salad.
- ⭐ For those looking for a unique late-night snack to enjoy lightly with beer.
- ⭐ For those who love dishes with various textures like crunch and crispness.
Ingredients needed 🛒4 servings
- 1kg potatoes
- 1 cucumber
- 1 stalk celery
- 75g bacon
- Butter (appropriate amount)
- 20g sugar
- Whipping cream (appropriate amount)
- Pollock roe (appropriate amount)
- Mayonnaise (appropriate amount)
- A pinch of salt
Recipe 🍳
- To cook the potatoes quickly, slice them into moderate thickness and boil in water.
- Halve the cucumber, remove the seeds with a spoon or knife, then julienne. Salt the strips and let them sit for 10 minutes, then squeeze out excess water firmly.
- Use a peeler or knife to remove the tough outer fibers of the celery, then finely dice to maintain its crunchy texture.
- Chop the bacon into small pieces and fry in a pan without oil until crispy, then drain the excess fat and set aside.
- Drain the cooked potatoes, then while they are still hot, add butter and 20g sugar to the pan and mash with a whisk until combined.
- Once the butter melts, pour in the whipping cream, adjusting the consistency until the potatoes are moist and smooth.
- When the potato mixture has cooled slightly, add the prepared cucumber and celery, mix evenly, then chill in the refrigerator.
- Mix the pollock roe and mayonnaise in a 1:1 or 2:1 ratio to make the pollock roe mayo sauce.
- Serve the chilled potato salad in a bowl, top with the pollock roe mayo sauce and fried bacon, and enjoy.
- Slice and boil the potatoes; prepare the cucumber and celery by salting or dicing.
- Mash the hot boiled potatoes with butter, sugar, and whipping cream until smooth.
- Mix the vegetables into the cooled potato mixture, then serve with pollock roe mayo sauce and bacon.
Cooking tips 💡
- Removing the cucumber seeds prevents moisture from seeping out over time, so the salad stays fresh longer.
- Peeling the tough outer fibers of the celery with a peeler gives you a much smoother, crunchier texture.
- Add the butter and sugar while the potatoes are hot so they melt in smoothly without separating.
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