Korean Potato Salad
Gamja Salad (감자 샐러드)
Servings: 4
Calories: 220kcal
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
Calories: 220kcal
