My first time applying pickled jalapeños to a potato salad along with all the other fixins’: smoky bacon, 2 kinds of mustard, kewpie mayo (can’t skip this), a generous dose of fresh ground black pepper, red onion, green onion and hard boiled eggs. It works.

Yes, I’ve been to Korean restaurants and occasionally been served “a small side of cold, smooth, slightly sweet mashed potatoes almost like ice cream” with some carrot or cucumber in it for crunch. And almost always, it’s been “no more than a tiny scoop of it on the plate, [leaving me] wishing the restaurant gave [me] more, maybe a lot more, in a large bowl!” So Maangchi to the rescue! Also super easy to prepare.

I don’t think I’ve enjoyed a potato salad so much!

I was hoping they’d misspelled “truffle oil” but alas, it was this other thing called “turffe oil”, and I still have no idea what it tastes like. 🙉