1️⃣ Boil the potatoes: Place your whole Yukon Gold potatoes in a large pot of cold water.Heat until boiling, then simmer until the potatoes are soft enough to pierce with a fork, roughly 15–20 minutes. Check by piercing with a knife—when it slides through easily, they’re done.
2️⃣ Cook the eggs: In a separate saucepan, cover eggs with water. Heat to a boil, then reduce the heat and let it simmer for 10–12 minutes. Once cooked, transfer to cold water and peel once cool.
3️⃣ Peel the potatoes while still warm for a smoother mash. Warm potatoes absorb flavors better, giving you a creamier result.

Once your main ingredients are prepped, it’s time to bring everything together for that balanced flavor and irresistible texture.

4️⃣ Mash the potatoes in a large mixing bowl to your preferred texture—smooth for a classic creamy salad, or leave small chunks for a bit of bite.
5️⃣ Add Kewpie mayo, sugar, rice vinegar, salt, and white pepper. Stir gently until well combined.
6️⃣ For the vegetables, thinly slice your cucumber and carrot. Salt the cucumber slices and let them rest for about 5–10 minutes to release moisture. Pat dry with a clean towel or paper towel to avoid watering down the salad.
7️⃣ Fold in the prepared cucumber, carrot, and chopped hard-boiled eggs. If you’d like to customize, now’s the time to add optional ingredients such as diced apples, corn kernels, ham, or green onions.

8️⃣ Cover and chill the salad in the refrigerator for at least 30 minutes—or up to a few hours—before serving. This step helps the flavors meld beautifully.
9️⃣ Serve cold as part of your Korean banchan spread, or alongside Korean BBQ, grilled meats, or rice bowls. It pairs well with just about any dish!