Korean Potato Salad
"A Korean style potato salad!..."
INGREDIENTS
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1 pound (~2 medium) russet potatoes, peeled and cut into 1/2 inch pieces
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1/4 cup persian cucumber, thinly sliced
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1/4 teaspoon salt
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1/4 cup carrot, thinly sliced
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3 hard-boiled eggs, shelled and diced
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1 green onion, thinly sliced
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1/2 cup mayonnaise
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1 tablespoon rice syrup (or honey, or sugar)
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1 tablespoon vinegar
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1/4 teaspoon salt
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1/4 teaspoon pepper
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