Korean Style Potato Salad Sando
What You Will Need
Ingredients
- 2 russet potatoes, baked and cooled enough to handle
- 1 tsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. sugar
- 2 Tbsp. milk
- 1/2 tsp. rice or apple cider vinegar
- 2 pieces thick deli ham, medium diced
- Korean pickled veggies, for serving
- ⅓ cup green onions, diced
- ½ cup kimchi, diced
- 2 croissants, toasted and halved
Seasoning
- 1/2 tsp. sea salt
- Lee Kum Kee Black Peppercorn Grinder, to taste
- 1/4 cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/J8haZCG3Dww
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Remove flesh from potatoes and mash the potatoes until smooth using a potato masher. Add Lee Kum Kee Minced Garlic, salt, Lee Kum Kee Black Peppercorn Grinder, sugar, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), and milk and mix. Start with 2 Tbs milk and 1/4 cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and see if you like the consistency. Also add a splash of vinegar. It should be like very creamy wet mashed potatoes. Add more milk if needed.
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Add the ham, pickled vegetables, green onions, and kimchi to the potato salad and mix. Adjust seasoning as needed.
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Fill your croissants with the potato salad filling. Be sure to stuff a lot so you get a good bread to salad ratio. Enjoy!
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