Korean Potato Salad (Gamja Salad) Recipe
Anonymous
7 Feb, 2022
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Korean Potato Salad (Gamja Salad) Recipe
Prep Time: 20 min | Cook Time: 15 min
Servings: 4
INGREDIENTS
- 700g (1.5 lbs) Yukon Gold or Russet potatoes, peeled and quartered
- 2 large free-range eggs, hard-boiled and finely chopped
- 100g English cucumber, thinly sliced
- 50g carrot, finely diced
- 30g red onion, finely chopped
- 2 tbsp sweet corn kernels (fresh or canned, drained)
- 50g Fuji apple (or any sweet apple), finely julienned
- 5 tbsp Kewpie mayonnaise (Japanese mayo)
- 1 tbsp sour cream
- 1 tsp Dijon mustard
- 1 tbsp rice vinegar or fresh lemon juice
- 1 tsp fine sea salt (plus more for seasoning cucumber)
- 1/4 tsp white sugar (optional)
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped chives or scallions, for garnish
For the cucumber:
- 1/2 tsp kosher salt (to draw out excess water)
Optional Add-ons:
- 1 tbsp raisins or dried cranberries (for a touch of sweetness)
- 30g finely diced ham or smoked turkey (for a savory variation)
INSTRUCTIONS
Prepare the Potatoes
- Start by peeling 700g (1.5 lbs) of Yukon Gold or Russet potatoes. Cut them into quarters so they cook evenly.
- Place the potatoes in a large pot of cold water, add a pinch of salt, and bring it to a boil over medium heat. Let them cook until they are fork-tender, which should take around 10-15 minutes. You want them soft but not falling apart.
Cook the Eggs
- While the potatoes are boiling, hard-boil 2 large free-range eggs. Place them in a pot of cold water, bring to a boil, and let them cook for about 10 minutes.
- Once they’re done, transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. Once cooled, peel and finely chop the eggs.
Prep the Vegetables
- Slice 100g of English cucumber thinly and sprinkle with 1/2 tsp kosher salt. Let it sit for 10 minutes to draw out excess water. Afterward, rinse the slices and gently squeeze out any remaining moisture.
- Dice 50g of carrot finely and chop 30g of red onion into small pieces. You want these to add texture without overpowering the salad.
- If you’re using corn, measure out 2 tablespoons of fresh or canned sweet corn and drain well.
Add Some Sweetness (Optional)
- If you like a hint of sweetness, julienne 50g of Fuji apple (or any sweet variety). This will add a light, refreshing crunch that pairs well with the creamy potatoes.
Mash the Potatoes
- Once the potatoes are cooked, drain them and let them cool slightly. Transfer the potatoes to a large mixing bowl and mash them roughly. Keep a few chunks to add texture; you don’t want them completely smooth.
Make the Dressing
- In a small bowl, whisk together 5 tablespoons of Kewpie mayonnaise, 1 tablespoon of sour cream, 1 teaspoon of Dijon mustard, and 1 tablespoon of rice vinegar (or lemon juice). This dressing is rich and tangy, balancing the creaminess of the potatoes.
- If you prefer a hint of sweetness, add 1/4 teaspoon of white sugar. Season the dressing with 1 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper.
Combine Everything
- Gently fold the chopped eggs, cucumbers, carrots, red onion, apple, and corn into the mashed potatoes. Pour the dressing over the salad and mix everything until well coated. Be careful not to overmix—you want the salad to have texture.
- Taste and adjust the seasoning with more salt or pepper if needed. If you like a creamier salad, feel free to add an extra tablespoon of mayonnaise.
Garnish and Serve
- For a final touch, sprinkle 1 tablespoon of finely chopped chives or scallions on top for a pop of color and fresh flavor.
- Serve the potato salad chilled or at room temperature. It’s a perfect side dish for any meal, but especially delicious alongside Korean BBQ or fried chicken.
How to Serve: This potato salad is a versatile side dish. Serve it cold at a BBQ, alongside grilled meats, or as part of a Korean-style spread with dishes like Kimchi and Bulgogi. It also pairs beautifully with fried chicken, making it a hit for potlucks, picnics, or even as a light lunch.
Tried this recipe?Let me know how it was!
