Korean Potato Salad (Gamja Salad) with Apple and Egg

Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

While the potatoes are cooking, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-10 minutes. Remove from heat and place the eggs in a bowl of ice water to cool.

Drain the potatoes well and let them cool slightly. While still warm, mash them lightly with a potato masher or fork. You can leave some small chunks for texture.

Peel the hard-boiled eggs and dice them into small pieces.

In a large mixing bowl, combine the mashed potatoes, diced eggs, diced apple, mayonnaise, gochujang, honey, rice vinegar, salt, pepper, and sesame oil (if using).

Mix all ingredients well until everything is combined and the mixture is creamy. Taste and adjust seasonings as needed.

Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Garnish with chopped green onion (optional) before serving.