I love bringing together familiar ingredients in ways that surprise and delight. Korean Potato Salad, or Gamja Salad, may remind you of the classic Western potato salad, but it carries its own charm. This dish blends the creamy comfort of mashed potatoes with the refreshing crunch of cucumbers and the subtle sweetness of apples. In Korean households, this salad often graces our tables alongside hearty grilled meats or as part of a picnic spread. The simplicity of the ingredients combined with a balanced flavor profile is what makes this dish stand out.
About this Recipe
This Korean Potato Salad (Gamja Salad) is a twist on the classic Western potato salad but with a Korean flair. Creamy, slightly sweet, and savory, this side dish (banchan) is a staple at Korean BBQs and family gatherings. What sets this potato salad apart is the balance of textures: soft, buttery potatoes mixed with crisp cucumber, sweet corn, and a hint of sweetness from apples. The use of Kewpie mayonnaise adds a richness and tang that makes this salad irresistible. It’s simple to make yet offers a burst of flavor that complements any main dish.
Why You'll Love This Recipe
This isn’t your average potato salad. The combination of soft, fluffy potatoes and crisp vegetables creates a wonderful contrast in texture. The sweet notes from the apples or corn blend perfectly with the slight tang of the Kewpie mayonnaise and rice vinegar. It’s the perfect companion to any meal, whether you’re having a casual lunch or a Korean BBQ feast. Plus, it’s highly customizable, allowing you to make it as simple or as fancy as you’d like!
Essential Ingredients
- Potatoes: Yukon Gold or Russet potatoes work best here for their creaminess when mashed. Yukon Golds have a buttery flavor that adds richness to the salad.
- Kewpie Mayonnaise: This Japanese mayo is a key ingredient. Its slightly sweet, umami-rich flavor is what makes this salad distinct.
- Cucumber: The cucumbers provide crunch and a refreshing contrast to the creamy potatoes. Be sure to salt them first to remove excess moisture.
- Carrot & Red Onion: These vegetables add subtle sweetness and a bit of a bite.
- Fuji Apple: Optional, but recommended for a hint of natural sweetness and added texture.
- Rice Vinegar or Lemon Juice: A splash of acid to balance the richness of the mayo and enhance the overall flavor.
Pro Tips for Success
- Avoid soggy cucumbers: Always salt and drain the cucumbers before adding them to the salad to prevent it from getting watery.
- Mash the potatoes just right: You want some chunks left for texture, so don’t over-mash them. A little roughness in the mash keeps the salad interesting.
- Chill before serving: This salad tastes even better after it's had some time to chill in the fridge. The flavors meld together beautifully, making it perfect for preparing ahead of time.
- Customize the sweetness: If you're a fan of sweet-savory combinations, feel free to add more apples, raisins, or even dried cranberries for a burst of sweetness.
Variations
- Protein Boost: Add in finely diced ham, smoked turkey, or even tofu for a protein-packed variation.
- Spicy Twist: Stir in a spoonful of gochujang (Korean red chili paste) for a spicy kick that transforms this dish into something truly unique.
- Herbaceous Upgrade: Try adding finely chopped fresh herbs like parsley or dill for a more vibrant flavor.
- Vegan Adaptation: Swap the eggs and Kewpie mayo for vegan alternatives. Use a vegan-friendly mayo and you’ll still get that creamy texture.
Korean Potato Salad (Gamja Salad) Recipe
Servings: 4 | Prep Time: 20 min | Cook Time: 15 min
- 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)
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.
Let me know how it was!
