Apple Potato Salad (Korean Style)

Preparation

1. Skin the apples

   Prepare a large bowl of cool water with 1 tsp salt added. You can add some ice to the water to cool it.

   Skin the apples and cut half lengthwise, then cut each half into 3 section. Add the cut apples into the bowl of salted water. This will prevent the apples from oxidising and turning brown.

   

2. Remove the apple core

   Cut off about 0.5cm of the center part to remove the apple core.

   

3. Cut apple into bite sized cubes

   Cut the remainder apple parts into bite sized cubes.

   Let the apple cubes soak in the salted cool water for at least 30 seconds before draining it. 

   Set aside in the refridgerator.

   

Prepare the potatoes

1. Skin and boil the potatoes until soft

   Skin and cut the potatoes into smaller chunks. If you prefer not to mash the potatoes, cut the potatoes into 1-2cm cubes.

   Bring to boil a pot of water with 1 tsp salt added.

   Added potato cubes to the pot and boil until soft (about 10-15min for white potatoes, and 20-30min for yellow potatoes)

   Use a fork to test the potatoes if it has softened. The fork will glide into the potato cube easily if its ready.

   Drain the potatoes. 

   

2. Mash the potatoes

   Add 1 tsp salt and 2 dashes of white pepper to the potatoes for taste. If desired, add in some bacon fat or cooked bacon bits for a more savoury taste.

   Mash the potatoes with a masher. You can use a hotpot ladle with holes, large spoon or a fork to mash the potatoes if you don't have a masher.

   Mash until a soft, fluffy and smooth texture is obtained. If you like your mash chunky, mash slightly.

   

3. Mix the ingredients

   Transfer the mashed potatoes to the bowl containing the chilled apple cubes.

   Add 2 tablespoons of mayonnaise and 2-3 tablespoons of honey to the mixture. Mix well. You may add more salt to taste if the salad is not salty enough for your taste.

   Cover the salad with cling wrap and chill in the refrigerator for at least 1 hour before serving chilled.