Korean potato salad, also known as gamja salad, is a popular Korean side dish often served at BBQ restaurants and family gatherings. With its creamy texture, subtle sweetness, and refreshing crunch, this salad is bound to become your go-to favorite.
What is Korean Potato Salad?
Korean potato salad is a fusion of flavors and textures that perfectly combine Eastern and Western ingredients. It typically features potatoes, carrots, cucumber, and hard-boiled eggs, everything topped with a rich mayonnaise dressing. The result? A harmonious balance of creaminess, crunch, and savoury goodness that complements any meal.
In Korea, Korean potato salad is commonly enjoyed as a banchan, which refers to small side dishes served alongside the main course. It adds a delightful contrast to grilled meats and other savoury dishes, offering a creamy, cooling element that balances out the meal's flavours.
Why You'll Love This Recipe
Versatility: This Korean potato salad is incredibly versatile and can be enjoyed as a standalone side dish or as part of a larger Korean meal.
Easy to Make: With simple ingredients and straightforward steps, this Korean potato salad recipe can easily be made at home.
Crowd-Pleaser: Whether you're hosting a BBQ or a potluck, this salad is sure to impress your guests with its unique flavours and amazing textures.
Ingredients
Potatoes: We used russet potatoes in this gamja salad recipe because we love the texture!
Carrots: Adds a pop of color and sweetness.
Cucumber: Provides a refreshing crunch.
Hard-boiled Eggs: Adds protein and richness.
Onions: Packs the banchan potato salad with more fragrance and flavour.
Fuji Apple: This one's optional, but we love the extra crunch and the contrasting sweetness it adds!
Mayonnaise: Use your favorite mayonnaise. We use Kewpie mayo since we just love the flavour!
Substitutions and Additions
Potatoes: You can use waxy potatoes like Yukon gold or red potatoes. Keep in mind that they each offer different types of textures, and you can choose according to your preferences!
Mayonnaise: You can also use your favourite mayo brand. We love Kewpie since it has a hint of tanginess, but regular mayos will be just as yummy.
Additions: Feel free to customize your Korean potato salad with additional ingredients like diced ham, corn kernels, or chopped green onions for extra flavour and texture.
How to Make Korean Potato Salad
- Preparing the Vegetables
Finely mince onion and set aside. To prepare the cucumber, slice thinly and sprinkle with salt. Let it rest for 10 minutes, then tightly squeeze out water of cucumber slices. To prepare carrot, slice thinly and cut in half lengthwise. Boil for 2 minutes then drain off water. Set the vegetables aside.
- Cooking the Eggs
Boil eggs on medium high heat for 10 minutes. Transfer eggs to an ice bath and let cool for 5 minutes. Peel off shell and cut egg into smaller pieces. Set aside.
- Cooking the Potatoes
Dice potatoes into 1-inch cubes. Boil on medium high heat for 10-12 minutes, or until fork tender. Drain off water and let cool for 5 minutes. Transfer to a large bowl and mash potatoes until smooth.
- Putting the Dish Together
Dice Fuji apple into small, bite-sized cubes. Add the eggs into the bowl of mashed potatoes, and mash some more until eggs are crumbly and well integrated into the mashed potatoes. Add in the onions, cucumbers, carrots, and apples and combine well. Add the mayo and mix well. Season with salt and pepper to taste and serve.
Tips for the Best Korean Potato Salad
Chill Before Serving: Allowing the salad to chill in the fridge for at least an hour before serving enhances the flavors and texture.
Adjust Seasoning: Taste the salad before serving and adjust the seasoning if needed by adding more salt, pepper, or sugar to suit your preference.
Texture Matters: Be sure to dice the ingredients into small, uniform cubes to ensure even a pleasant texture in the salad.
FAQ
Absolutely! This salad actually tastes better when made ahead of time as it allows the flavors to develop. Just be sure to store it in the fridge until ready to serve.
No, Korean Potato Salad is not typically spicy. It's more on the sweet and savoury side, with a creamy texture.
Definitely! Feel free to get creative and add your favorite vegetables to this salad. Just be mindful of the texture and flavor combinations.
There you have it, folks! An easy and yummy recipe for Korean potato salad that's sure to elevate your next Korean BBQ feast or weeknight dinner. Check out our other Korean-inspired recipes for more meal inspos!
Korean Potato Salad
Ingredients
- 430 grams potatoes Russet, Yukon Gold, or your choice of potato
- 80 grams carrot
- 60 grams cucumber
- 2 eggs
- 1/2 small onion
- 1/4 Fuji apple
- 5 tbsp mayo Kewpie or your choice of mayo
Instructions
Preparing the Vegetables
- Finely chop the onion and set it aside. Slice the cucumber thinly, sprinkle with salt, and let it sit for 10 minutes. Afterward, tightly squeeze out the water from the cucumber slices. For the carrot, slice thinly, then cut each slice in half lengthwise. Boil the carrot slices for 2 minutes, then drain off the water. Set aside the prepared vegetables.
Cooking the Eggs
- Boil the eggs over medium-high heat for 10 minutes, then transfer them to an ice bath and allow them to cool for 5 minutes. Peel off the shells, chop the eggs into smaller pieces, and set them aside for later use.
Cooking the Potatoes
- Dice potatoes into 1-inch cubes, then boil them on medium-high heat for 10-12 minutes until they're easily pierced with a fork. Drain the water and let the potatoes cool for 5 minutes. Next, transfer them to a large bowl and mash until smooth.
Assembling the Dish
- Dice the Fuji apple into small, bite-sized cubes. Then, add the hard-boiled eggs to the bowl of mashed potatoes, and mash until the eggs are crumbly and fully mixed in. Next, toss in the onions, cucumbers, carrots, and apples, and mix thoroughly. Add the mayo and stir until everything is well combined. Finally, season with salt and pepper to your liking, and it's ready to serve!
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