Korean Potato Salad (Gamja Salad)

Anonymous
8 Apr, 2024

Korean Potato Salad (Gamja Salad)
Korean Potato Salad (Gamja Salad)

I am a fan of potato salads and this Korean style potato salad is a good one! The main difference of this potato salad is that the potatoes are mashed instead of leaving them as solid cubes of potatoes. After the potatoes are cooked and mashed, a simple creamy mayonnaise based dressing is mixed in before adding some extras like: cucumbers, carrots, hard boiled eggs and green onions. The carrots are usually blanched and the cucumbers are lightly salted to soften them a little, leaving them with a tender and yet crunchy texture. This mashed style potato salad is a really nice change from the more common cubed potato salad!

Korean Potato Salad or Gamja Salad (감자 샐러드 or 사라다). While it’s not an ancient traditional dish, Korean potato salad has been a beloved part of everyday Korean meals for decades. Perhaps it was introduced to Koreans via the US Army base after they settled in Korea after the war… but it’s just something that Koreans love to have – as a side dish but also in a sandwich (although it’s done a little bit differently for that) as Gamja Salad Sandwich.

When I think of this dish, my memories take me back to my college days. At Ewha Womans University where I attended college, we had a huge cafeteria and their menu changed daily and I was not a huge fan of their food (as it usually goes with any college cafeteria.. haha) but if there was one thing that took me and my friends back to the cafeteria almost every day was their Gamja Salad!!!

Can you believe it?? 😂🤣My friends and I used to say..

Korean potato salad ingredients


  • Potatoes: Russet (aka baking) potatoes are great for this type of potato salad. The starchy potatoes give a nicely soft texture. I also like Yukon gold potatoes which have a buttery flavor and creamy texture.
  • Hard-boiled eggs: The eggs are classic for this salad but you can omit it if preferred.
  • Cucumber: This adds a nice crunch, color and fresh taste to the salad.
  • Carrot: This also adds a nice crunch, color and fresh taste to the salad.
  • Mayonnaise: Use your favorite mayonnaise. The sweetness and acidity of the mayonnaise widely vary depending on the brand. This is fine because you can adjust it to your taste by adding sugar and/or vinegar/lemon juice.
  • Optional filling ingredients: Other common ingredients include apple (thin, small slices), raisins (or dry cranberries), and onion (finely chopped).
  • Optional flavoring ingredients: Although not classic for this type of Korean potato salad, you can use sour cream or plain yogurt to swap out some of the mayonnaise if you like. A little bit of mustard or dijon mustard will be good too.


Chef’s Tips for Perfect Korean Potato Salad

  • Use a starchy potato like Russet Potato for best results. Waxy potatoes can work but won’t give you creamy texture.
  • Cucumber – use Korean, English,  Japanese or Persian cucumbers.  They all work well. If using American cucumbers, be sure to remove the seed core and peel before adding.
  • Apples – I use Fuji or Honeycrisp for best flavor.
  • Fully cook the potato – more is better than less in this case. OK if it gets too mushy.
  • Best Mayonnaise to use – I use Best Foods Real Mayo or Organic Trader Joe’s mayo that has just simple ingredients of eggs, oil, vinegar.
  • Make ahead and keep in the fridge for a party. Will last in the fridge for 3-4 days.
  • Additional Ingredients – you can add raisins or dried cranberries for extra sweetness. Also, add pickled onions and cabbages (regular American). 
  • Make an extra hard boiled egg and grate the yellow yolk for extra garnish.


Korean Potato Salad (Gamja Salad)

Korean potato salad is a delicious blend of creamy potatoes, carrots, crunchy cucumber, and hard boiled egg, all tossed in a creamy dressing! It's a popular potato side dish (banchan) found in Korean bbq restaurants that you can easily recreate at home.

Prep Time: 10 min | Cook Time: 20 min | Servings: 4
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INGREDIENTS
 

  • Potatoes

    • 1 lb (450 g) russet potatoes, peeled and cut into 1/2-inch pieces

    Vegetables

    • 1/4 cup Persian cucumber, thinly sliced

    • 1/4 teaspoon salt (for salting cucumber)

    • 1/4 cup carrot, thinly sliced or julienned

    • 1 green onion, thinly sliced

    Dressing

    • 1/3 cup mayonnaise

    • 1 tablespoon rice syrup, honey, or sugar

    • 1 tablespoon vinegar

    • 1/4 teaspoon salt

    • 1/4 teaspoon black pepper

    Add-ins

    • 3 hard-boiled eggs, peeled and diced

    Optional Add-Ins

    • 1/4 cup sweet corn

    • 1 tablespoon finely diced onion

    • 1/4 cup diced cooked chicken

INSTRUCTIONS
 

  1. Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce heat and simmer until very tender, about 10–15 minutes. Drain well and mash while still warm to your desired consistency.

  2. Prepare the Vegetables: Sprinkle the sliced cucumber with 1/4 teaspoon salt and let sit for 10–20 minutes. Gently squeeze or pat dry with a towel to remove excess moisture.
    (Optional) Bring a small pot of water to a boil, blanch the carrots for 2 minutes, then drain and transfer to cold water. Drain again.

  3. Make the Dressing: In a small bowl, whisk together the mayonnaise, rice syrup (or honey or sugar), vinegar, salt, and pepper until smooth.

  4. Assemble the Salad: Add the dressing to the mashed potatoes and mix gently. Fold in the cucumber, carrot, eggs, and green onion until evenly combined.

  5. Serve: Serve immediately or chill for 20–30 minutes to allow the flavors to meld.

NOTES & TIPS

  • Fully cooking the potatoes is key for a smooth, creamy texture.

  • This salad keeps well in the refrigerator for up to 3–4 days.

  • Nutrition values are estimates and may vary depending on ingredients used.

Nutrition Facts: Calories 255, Fat 25g (Saturated 4g, Trans 0), Cholesterol 123mg, Sodium 310mg, Carbs 25g (Fiber 1g, Sugars 4g), Protein 6g 

Tried this recipe?Let me know how it was!
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