Korean Potato Salad (Gamja Salad) Recipe
Korean Potato Salad, or Gamja Salad, is a creamy, tangy, and slightly sweet potato salad featuring tender potatoes, crunchy cucumbers, sweet corn, crisp apples, and savory hard-boiled eggs. This unique twist on classic potato salad highlights vibrant textures and flavors combined with a light mayo-based dressing enhanced by rice wine vinegar and a touch of sugar, making it a refreshing side dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Fruits
- 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)
Protein
- 2 hard-boiled eggs (cut to bite-sized pieces)
Seasonings and Dressing
- 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
Instructions
- Salt cucumber slices: Toss the thinly sliced cucumbers with ½ teaspoon salt and let them sit for 10 minutes to draw out excess moisture. Afterward, squeeze out the moisture thoroughly, drain well, and set aside.
- Cook potatoes and carrots: Boil the chopped potatoes in salted water until fork-tender, approximately 10-15 minutes. Add the diced carrots during the last 3 minutes of boiling. Drain both and set aside to cool slightly.
- Chop eggs: Cut the hard-boiled eggs into bite-sized pieces. Optionally, finely crumble one egg yolk separately to use as a garnish later.
- Make dressing: In a small bowl, combine mayonnaise, rice wine vinegar, sugar, salt, and black pepper. Mix well and taste, adjusting the seasoning if needed.
- Assemble and toss: In a large bowl, combine the drained potatoes, carrots, cucumbers, corn, chopped eggs, and apple. Pour the dressing over the mix and gently toss while mashing the potatoes slightly to achieve your preferred consistency.
- Serve: Serve the salad immediately or chill it in the refrigerator for a cold, refreshing dish. Garnish with the reserved crumbled egg yolk before serving. Enjoy!
Notes
- Be sure to squeeze out cucumber moisture thoroughly to prevent the salad from becoming watery.
- You can adjust the sugar and vinegar levels in the dressing to taste for your preferred balance of sweetness and tang.
- For a dairy-free option, use vegan mayonnaise.
- Chilling the salad before serving enhances its refreshing flavor.
- The small dice of apple adds a subtle sweetness and crunch that complements the creamy potatoes perfectly.
Keywords: Korean potato salad, Gamja salad, potato salad recipe, Korean side dish, easy potato salad, mayo potato salad, Korean cuisine
