Gluten-Free Asian Fusion Korean Potato Salad

Ingredients:

2 large russet potatoes, peeled and cubed
2 hard-boiled eggs, chopped
1/2 cup gluten-free mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons finely chopped onion
1 tablespoon chopped fresh parsley (optional, for garnish)
Salt and pepper, to taste
1/2 teaspoon sugar (optional)
1/2 teaspoon gluten-free mustard (optional)

Instructions:

Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for about 10-15 minutes or until the potatoes are tender but not mushy. Drain and let them cool to room temperature.

In a mixing bowl, combine the gluten-free mayonnaise, sweet pickle relish, chopped onion, and optional sugar and gluten-free mustard. Mix well.

Add the chopped hard-boiled eggs to the bowl and mix them into the mayonnaise mixture.

Once the cooked potatoes have cooled, add them to the bowl with the egg and mayonnaise mixture.

Gently fold the potatoes into the mixture, being careful not to mash them too much. You want the potatoes to hold their shape.

Season the potato salad with salt and pepper to taste. Adjust the seasoning as needed.

Transfer the Korean Potato Salad to a serving dish and garnish with chopped fresh parsley, if desired.

Refrigerate the potato salad for at least an hour before serving to allow the flavors to meld together.

Serve your gluten-free Korean Potato Salad as a delightful side dish at your next meal. Enjoy the creamy and tangy flavors of this Korean-inspired salad!