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 mayo; 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 refreshing side dish that combines tender potatoes with crunchy vegetables and a tangy dressing. It’s a delightful mix of textures and flavors that pairs perfectly with many Korean meals or can be enjoyed on its own.

A rounded mound of creamy yellow potato salad is served in a white bowl with a subtle blue rim, sitting on a wooden plate. The salad contains visible chunks of white boiled egg bits, bright orange carrot pieces, yellow corn, and slices of green cucumber, with finely chopped green onions sprinkled throughout. On top of the mound is a small heap of crumbled yellow egg yolk, lightly dusted with black pepper. The background features a white marbled texture. 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 moisture. Afterward, squeeze out the excess moisture, drain well, and set aside.
Step 2: Boil the chopped potatoes with a pinch of salt until fork-tender. Add the diced carrots during the last 3 minutes of cooking. Drain and set aside to cool slightly.
Step 3: Chop the hard-boiled eggs into bite-sized pieces. Optionally, finely crumble one egg yolk and reserve it for garnish.
Step 4: Prepare the dressing by mixing together mayo, rice wine vinegar, sugar, ½ teaspoon salt, and black pepper. Adjust seasoning to taste.
Step 5: In a large bowl, combine the cooked potatoes, carrots, cucumber slices, corn, chopped eggs, and diced apple. Pour the dressing over and mix everything together, mashing the potatoes to your preferred consistency.
Step 6: Serve immediately or chill in the refrigerator to enjoy cold. Garnish with the reserved egg yolk crumble if desired.

Tips & Variations

Using a starchy potato like Russet helps achieve a creamier texture when mashed.
For a lighter version, substitute half of the mayo with Greek yogurt.
Add a touch of mustard to the dressing for a subtle tangy kick.
To keep the salad fresh, avoid over-mashing the potatoes so there’s still some texture.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, and enjoy chilled for the best flavor and texture. Avoid freezing, as the texture may become watery upon thawing.

How to Serve

A rounded mound of potato salad sits in the center of a white bowl with a thin blue rim. The salad is creamy yellow with visible small chunks of white boiled egg, pieces of cucumber, diced orange carrots, and tiny green peas mixed throughout. Finely chopped green onions are sprinkled around, with a small pile of bright yellow egg yolk crumbles on top, lightly dusted with ground black pepper. The bowl is placed on a round wooden tray with a pair of light brown chopsticks resting beside it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use Yukon Gold or other waxy potatoes, but the salad may be less fluffy compared to using starchy potatoes like Russet.

Can I make this salad ahead of time?

It’s best enjoyed fresh or chilled the same day it’s made, but you can prepare it up to a day in advance. Just keep it refrigerated and give it a gentle stir before serving.