Name: Korean Potato Salad (Gamja Salad) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 cups potatoes (chopped into 1-inch pieces); ½ English cucumber (thinly sliced); ¼ cup corn; ¼ cup carrots (small dice, ¼ inch); ¼ cup apple (small dice, ¼ inch); 2 hard-boiled eggs (cut to bite-sized pieces); ½ teaspoon salt (for cucumber slices); ⅓ cup mayonnaise; 1 ½ teaspoon rice wine vinegar; 1 teaspoon sugar; ½ teaspoon salt (or more to taste); ¼ teaspoon black pepper

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Introduction

Korean Potato Salad, or Gamja Salad, is a creamy and slightly sweet side dish that balances tender potatoes with crunchy vegetables and a tangy dressing. It’s a comforting, versatile salad perfect for family meals or gatherings.

A scoop of creamy potato salad sits in the center of a white bowl with a blue rim, placed on a wooden plate. The potato salad has a soft yellow color with visible chunks of white boiled egg, green scallions, small green cucumber slices, orange carrot pieces, and bits of red pepper mixed throughout. The top layer is sprinkled with finely grated yellow egg yolk and a pinch of black pepper, adding texture and color contrast. The bowl is set on a white marbled surface, with a pair of wooden chopsticks partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups potatoes (chopped into 1-inch pieces)
2 hard-boiled eggs (cut to bite-sized pieces)
½ English cucumber (thinly sliced)
¼ cup corn
¼ cup carrots (small dice, ¼ inch)
¼ cup apple (small dice, ¼ inch)
½ teaspoon salt (for cucumber slices)
⅓ cup mayo
1 ½ teaspoon rice wine vinegar
1 teaspoon sugar
½ teaspoon salt (or more to taste)
¼ teaspoon black pepper

Instructions

Step 1: Toss the cucumber slices with ½ teaspoon salt and let them sit for 10 minutes to draw out excess moisture. Afterward, squeeze and drain the cucumbers, then set aside.
Step 2: Boil the potatoes with a pinch of salt until fork-tender. Add the diced carrots during the last 3 minutes of cooking. Drain and set aside.
Step 3: Chop the hard-boiled eggs into bite-sized pieces. Optionally, finely crumble one egg yolk to use as garnish later.
Step 4: In a bowl, mix together the mayo, rice wine vinegar, sugar, ½ teaspoon salt, and black pepper. Taste and adjust the seasoning as needed.
Step 5: In a large bowl, combine the cooked potatoes, carrots, drained cucumber slices, corn, chopped eggs, and apple. Add the dressing and gently mix, mashing the potatoes to your preferred consistency.
Step 6: Serve immediately or refrigerate to enjoy chilled. Garnish with the crumbled egg yolk if desired. Enjoy your Korean Potato Salad!

Tips & Variations

Use Japanese or Korean mayo for a creamier texture and authentic flavor.
Adjust the sugar and vinegar to your taste for a sweeter or tangier salad.
Substitute apple with sweet pear or pineapple chunks for a different twist.
Make sure to squeeze the cucumbers well to prevent watery salad.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be eaten cold straight from the fridge. Stir gently before serving if separated.

How to Serve

A mound of potato salad is served in a white bowl with a light blue rim, placed on a wooden tray with a pair of wooden chopsticks resting nearby. The potato salad has three main layers: the base is creamy, pale yellow mashed potatoes mixed with small pieces of green cucumber, orange carrot, and bits of red bell pepper. The middle layer contains diced white boiled egg whites scattered throughout. The top layer is sprinkled with crumbled bright yellow egg yolk and finely chopped green onions, with a light dusting of black pepper visible on the surface. The photo is taken from above, showing the whole bowl centered on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance and chill it in the refrigerator. This also allows the flavors to meld nicely.

What type of potatoes work best?

Starchy or all-purpose potatoes like Russets or Yukon Golds work well as they become soft and mash easily, which is ideal for this salad.