Korean Potato Salad (Gamja Salad) Recipe
Introduction
Korean Potato Salad, or Gamja Salad, is a creamy and comforting side dish that combines tender potatoes with crunchy vegetables and a subtly sweet dressing. This salad is a delightful blend of textures and flavors, perfect for meals or picnics.
Ingredients
- 2 lbs potatoes (such as Yukon Gold or Russet), peeled and cubed
- 3 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup carrot, finely diced
- 1/4 cup cucumber, finely diced
- 1/4 cup onion, finely diced (optional)
- 1/4 cup sweet corn kernels (canned or frozen)
- 1/4 cup apple, finely diced (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 12-15 minutes, until easily pierced with a fork.
- Step 2: While the potatoes cook, place the eggs in a separate pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Step 3: Drain the potatoes and let them cool slightly. Drain the eggs and place them immediately in an ice bath to stop cooking. Peel both potatoes and eggs once cooled.
- Step 4: In a small bowl, whisk together mayonnaise, sugar, rice vinegar, Dijon mustard (if using), salt, and pepper until smooth. Taste and adjust sweetness or tanginess as desired.
- Step 5: Lightly mash the potatoes in a large bowl, leaving some chunks for texture. Chop the peeled eggs into small pieces and add them to the bowl.
- Step 6: Add the diced carrots, cucumbers, onions (if using), sweet corn, and apples (if using) to the potato and egg mixture.
- Step 7: Pour the dressing over the mixture and gently fold everything together until well combined, being careful not to overmix.
- Step 8: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Step 9: Before serving, give the salad a gentle stir, garnish with fresh chopped parsley, and serve cold.
Tips & Variations
- Use Yukon Gold potatoes for a naturally buttery flavor and creamy texture.
- Add diced apples for a refreshing sweetness that balances the tangy dressing.
- Omit onions if you prefer a milder salad or substitute with finely chopped scallions.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Storage
Store Korean Potato Salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When reheating is desired, serve chilled or at room temperature, as warming may alter the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it’s best made a few hours ahead or the day before to allow flavors to meld. Just keep it refrigerated until serving.
What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal for their creamy and fluffy texture after boiling. Avoid waxy potatoes as they hold their shape too firmly.
PrintKorean Potato Salad (Gamja Salad) Recipe
This Korean Potato Salad (Gamja Salad) is a creamy, tangy, and slightly sweet dish combining tender potatoes, boiled eggs, fresh vegetables, and a flavorful mayo-based dressing. Perfect as a side or light meal, it balances textures and flavors beautifully with a harmony of crunchy veggies, soft potato chunks, and the sweetness of apple and corn.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Potatoes & Eggs
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
- 3 large eggs
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Fruits
- 1/4 cup carrot, finely diced
- 1/4 cup cucumber, finely diced
- 1/4 cup onion, finely diced (optional)
- 1/4 cup sweet corn kernels (canned or frozen)
- 1/4 cup apple, finely diced (optional)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Potatoes and Eggs: Place cubed potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 12-15 minutes, until a fork pierces easily. Meanwhile, boil the eggs in a separate pot covered with cold water; bring to boil, then remove from heat, cover, and let sit for 10-12 minutes. Drain potatoes and eggs. Place eggs in an ice bath to cool. Peel potatoes and eggs once cooled.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sugar, rice vinegar, Dijon mustard (if using), salt, and pepper until smooth. Taste and adjust the sweetness or tanginess as preferred.
- Assemble the Salad: Lightly mash the cooled potatoes in a large bowl, leaving some chunks for texture. Chop the peeled eggs into small pieces and add to the potatoes. Add diced carrots, cucumber, onion (if using), sweet corn, and apple (if using). Pour the dressing over the mixture and gently fold together until evenly combined, careful not to overmix.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to meld flavors. Before serving, gently stir, garnish with chopped fresh parsley, and serve cold.
Notes
- Leaving potato chunks adds texture and prevents the salad from becoming too mushy.
- Dijon mustard is optional but adds a subtle depth of flavor to the dressing.
- Using Yukon Gold potatoes gives a creamier texture; Russets provide a fluffier bite.
- Adjust sugar and vinegar levels to your taste to balance sweetness and tanginess.
- Adding apple and corn provides sweet crunch but can be omitted if preferred.
- Keep the salad chilled before serving for best flavor integration.
Keywords: Korean potato salad, Gamja salad, Korean side dish, creamy potato salad, potato and egg salad, Asian style salad
