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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Makes
3 cups (750 mL)

Tips

Use new white, red-skinned or yellow-fleshed potatoes for this salad. Baking potatoes, such as russets, are too soft.
This salad is also delicious with summery barbecued meats, poultry or fish.
This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprouts and Fresh Cucumber Kimchi.

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Nutritional Facts

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
130
Fat:
8 g
Saturated Fat:
1 g
Carbs:
13 g
Fibre:
1 g
Sugar:
3 g
Cholesterol:
50 mg
Protein:
3 g
Sodium:
140 mg