Growing up, Korean potato salad was the dish that made me realize how beautifully Korean cuisine could adapt and embrace flavors from around the world. My grandmother, who was usually quite traditional in her cooking, surprised me one day by serving this incredibly creamy, slightly sweet potato salad alongside our usual banchan spread. She explained that gamja salad had become popular in Korea during the post-war era, when Western influences began blending with Korean tastes. What struck me most was how this salad managed to feel both familiar and exotic at the same time – it had the comforting creaminess I expected from American potato salad, but with subtle sweetness and unique ingredients that made it distinctively Korean.
Korean potato salad represents a fascinating example of culinary fusion, where traditional American potato salad meets Korean sensibilities to create something entirely new and delicious. Unlike its American counterpart, gamja salad features a distinctly sweeter profile, often incorporating ingredients like apples, corn, and sometimes even raisins, creating layers of texture and flavor that make each bite interesting. This potato salad typically uses Japanese mayonnaise, which is richer and slightly sweeter than American mayo, contributing to the signature creamy texture and subtle sweetness that defines this beloved side dish. The addition of hard-boiled eggs, carrots, and cucumber creates a colorful, nutritious salad that’s as visually appealing as it is satisfying.
What makes gamja salad particularly remarkable is its incredible popularity as a banchan and its ability to appear alongside both Korean and Western dishes seamlessly. The slightly sweet, creamy flavors provide a cooling contrast to spicy Korean dishes like kimchi jjigae or bulgogi, while the familiar potato base makes it an excellent gateway dish for those new to Korean cuisine. gamja salad has become so integral to Korean dining that it’s now commonly found in Korean convenience stores, served at Korean BBQ restaurants, and appears at virtually every Korean celebration or gathering, from birthday parties to holiday meals.
In modern Korean food culture, Korean potato salad has evolved beyond its Western origins to become a true Korean comfort food that bridges generational and cultural gaps. Korean convenience stores have elevated this humble dish into an art form, with different chains competing to create the most Instagram-worthy versions, often adding premium ingredients like truffle oil or specialty vegetables. The dish’s popularity has also spread internationally through Korean pop culture and the global Korean food wave, with this potato salad appearing on fusion menus and in Korean-inspired meal kits worldwide, introducing new audiences to this uniquely Korean take on a Western classic.
Why You’ll Love Gamja Salad
- Perfect balance of creamy, sweet, and savory flavors
- Familiar comfort food with an exciting Korean twist
- Beautiful, colorful presentation with varied textures
- Excellent gateway dish for Korean cuisine newcomers
- Great for potlucks, BBQs, and family gatherings
- Kid-friendly flavors that appeal to all ages
- Makes an excellent cooling side for spicy Korean dishes
What is Korean Potato Salad?
Korean potato salad (감자 샐러드) is a creamy, slightly sweet side dish that combines mashed potatoes with diced vegetables, hard-boiled eggs, and a rich mayonnaise-based dressing. Unlike American potato salad, gamja salad often includes sweet elements like corn, apples, or carrots, and uses Japanese mayonnaise for a richer, sweeter flavor profile that has become a beloved banchan in Korean cuisine.
Korean Potato Salad
Ingredients
For the Salad:
- 2 lbs Yukon Gold potatoes peeled and cubed
- 4 large eggs
- 1 medium carrot finely diced
- 1/2 English cucumber finely diced
- 1/2 cup corn kernels fresh or frozen
- 1 small Granny Smith apple finely diced
- 4 green onions finely chopped
- 2 tbsp fresh chives chopped
For the Dressing:
- 3/4 cup Japanese mayonnaise Kewpie
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp sesame oil
For Garnish:
- Paprika for dusting
- Extra chives for topping
- Sesame seeds optional
Instructions
- Cook the Potatoes: Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 12-15 minutes until fork-tender but not mushy. Drain thoroughly and let cool slightly.
- Prepare Hard-Boiled Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Transfer to ice water, then peel and chop into small pieces.
- Prepare Vegetables: While potatoes cool, dice the carrot, cucumber, and apple into small, uniform pieces. If using frozen corn, thaw and drain well.
- Make the Dressing: In a small bowl, whisk together Japanese mayonnaise, rice vinegar, sugar, Dijon mustard, salt, white pepper, and sesame oil until smooth and well combined.
- Mash the Potatoes: In a large bowl, gently mash the warm potatoes with a potato masher, leaving some small chunks for texture. Don’t overmash – you want it mostly smooth with some texture remaining.
- Combine Ingredients: Add the chopped eggs, diced carrot, cucumber, corn, apple, and green onions to the mashed potatoes. Gently fold together.
- Add Dressing: Pour the dressing over the potato mixture and gently fold until everything is evenly coated and creamy.
- Chill and Set: Cover and refrigerate for at least 1 hour to allow flavors to meld and the salad to firm up.
- Final Garnish: Before serving, sprinkle with paprika, fresh chives, and sesame seeds if desired.
Notes
RECIPE TIPS
- Use Yukon Gold potatoes for the best creamy texture
- Don’t overcook the potatoes – they should be tender but not falling apart
- Japanese mayonnaise (Kewpie) is essential for authentic flavor
- Salt the diced cucumber lightly and let drain for 10 minutes to prevent watery salad
- Add the apple just before serving to prevent browning
- Adjust sweetness to taste – some prefer it sweeter than others
- Make sure all vegetables are diced uniformly for best presentation
SERVING SUGGESTIONS
- Perfect alongside Korean BBQ (galbi, bulgogi)
- Excellent with fried chicken or Korean fried chicken
- Great as a cooling side for spicy Korean stews
- Serve at summer BBQs and potluck dinners
- Pack for picnics and outdoor gatherings
- Use as a sandwich filling for a unique lunch option
VARIATIONS
- Fruit Version: Add diced pear or persimmon for extra sweetness
- Protein Addition: Include diced ham or cooked shrimp
- Crunchy Elements: Add chopped walnuts or almonds
- Spicy Kick: Mix in a small amount of gochujang for heat
- Vegetarian: Skip the eggs and add extra vegetables
- Premium Version: Use truffle oil or add avocado
STORAGE
- Store covered in the refrigerator for up to 3 days
- The flavors actually improve after the first day
- Stir gently before serving as ingredients may settle
- Add fresh herbs or a squeeze of lemon to refresh leftovers
- Not suitable for freezing due to the mayonnaise base
- For food safety, don’t leave at room temperature for more than 2 hours
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
My Essential Korean Pantry contains several of these ingredients, specifically:
– Marukan Rice Vinegar
– Kadoya Sesame Oil
– Shirakiku Roasted Sesame Seeds
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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