Korean potato salad (gamja 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.
Korean potato salad was one of my favorite childhood meals, so I'm excited to share this recipe with you! This recipe is quite versatile, as you can add as many or as few vegetables as you'd like. Read on for more helpful tips on how to get the best Korean potato salad!
What is Korean potato salad?
Korean potato salad or gamja salad (감자샐러드) is a delicious twist on the classic potato salad. It's made with fluffy, creamy potatoes and a mayo-based dressing. But what sets it apart from traditional potato salad is the balance of sweet and salty flavors with the addition of crunchy vegetables and fruit such as carrots, cucumbers, and sometimes apples or raisins.
It's a staple side dish (banchan) at many Korean restaurants, especially BBQ restaurants, and commonly served in a small rounded ball shape as it's typically plated with a cookie or ice cream scoop. Sometimes garnished with crumbled egg yolk on top.
Another common way it's served in Korea is in a sandwich, layered between two fluffy slices of bread, or nestled in a soft dinner roll. Korean potato salad sandwiches are usually served in cafes or bakeries.
Helpful Tips
- For a fluffier texture, use non-waxy potatoes such as russet potatoes. For a creamier texture, use creamer potatoes such as Yukon gold potatoes.
- Cut the potatoes into 1-inch cubes for faster cooking.
- Fully drain any excess water after boiling the potatoes. This prevents the potato salad from getting too watery or soggy.
- Do not skip salting the cucumber slices. This is crucial for getting those crunchy, briny bites of cucumber that are quintessential of Korean potato salad.
Ingredients
- Potatoes - Choose creamer potatoes, such as Yukon gold, for a creamier texture. If you prefer a fluffier texture, use non-waxy potatoes like russet potatoes.
- Cucumber—Crunchy, briny cucumber slices are essential for this potato salad. I recommend using English or Persian cucumbers. Cut them into thin slices and lightly salt them to draw out the moisture.
- Carrot - Small bite-sized pieces of carrot add crunch, a pop of color, and more flavor.
- Egg - Hard boil the eggs and reserve a yolk to crumble on top for presentation.
- Mayo - I recommend using full-fat mayo for the best flavor. You can also opt to use Kewpie mayo, which is a Japanese brand.
- Sugar—Sugar adds a hint of sweetness that sets this apart from traditional potato salad. Add as much or as little as you'd like.
- Optional additions - Other additions include corn kernels (use canned or frozen), small pieces of diced apple, or a handful of raisins or nuts.
Step by Step Instructions
- Slice the cucumber into thin slices and toss them with salt. Set it aside for 10 minutes until the salt draws out the moisture, creating crunchy, salted cucumber slices. Squeeze out the excess moisture and set it aside.
- Make the dressing by mixing together the mayo, rice vinegar, sugar, salt, and pepper. It should taste slightly sweet and tangy. Taste and adjust the seasoning to your preference.
- Add the dressing to the boiled potatoes, carrots, salted cucumber slices, egg, and optional add-ins such as apple and corn.
- Mix everything together, while mashing the potatoes to your desired consistency. Korean potato salad typically has the consistency of mashed potatoes but you can leave it chunky if you'd like.
Serving Suggestions
Gamja salad is typically served chilled and scooped by an ice cream scoop to resemble a rounded ball shape. To resemble restaurant-style potato salad, crumble a bit of egg yolk on top.
Another popular way to serve this is by making a Korean potato salad sandwich. It's commonly sold in cafes and bakeries in Korea. Sandwich the potato salad in between two slices of bread or nestled inside a dinner roll.
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