Directions 4 steps | 45 Minutes
Make the dressing. In a small bowl, whisk together the mayonnaise, gochujang, salt and sugar.
Add cooled diced potatoes, shredded carrots, diced hard boiled eggs, diced cucumbers and diced apple to the bowl. Gently fold all of the ingredients to combine.
Top with sesame seeds and/or chopped green onions, if desired.
Serve Korean potato salad as a side dish, on toasted bread or in lettuce wraps. Refrigerate until serving. Enjoy!