Korean Potato Salad (Gamja Salad) recipe
An easy and delicious side dish: Korean Potato Salad! Also known as Gamja Salad, it's a soft and fluffy potato salad packed with vegetables. Different from the classic American potato salad, the creamy texture and tangy flavor make it unique. Enjoy as a side dish or sandwiched between soft brioche rolls!
Servings: 4 as a side dish
Calories: 5kcal
Equipment
- medium saucepan
- Colander
- Box Grater
- Peeler
Ingredients
- 1 small cucumber *mini, Persian, or curly cucumber preferred
- 1/2 tsp salt
- 1 large (about 1 lb, 900 grams) Russet potato
- 2 large eggs *preferably organic, free run eggs
- 1 small carrot *peeled
- 1/2 cup mayonnaise *Kewpie mayo recommended but Hellman's or Duke's is also good
- 1/2 tsp sugar
- 1 tsp rice vinegar *white distilled vinegar or apple vinegar also works
- salt + pepper, to taste
Instructions
- Prep cucumbers. Thinly slice the cucumber. Sprinkle with salt and scrunch the cucumbers together. Set aside to draw out the moisture for 10 minutes.
- Cook potatoes and eggs. Meanwhile, peel the potatoes and chop into 2-inch chunks. Add to a medium saucepan and cover with cold water. Add eggs (gently!) into the water so they cook alongside the potatoes. Bring to a boil and cook until potatoes are soft and the eggs are hard-boiled, about 10 minutes.
- Drain potatoes and eggs. Transfer the hard-boiled eggs to a medium bowl filled with water and a few ice cubes. Drain the potatoes through a colander and let it steam (in the colander) until completely dry, about 5 minutes.
- Season. Add drained, dry potatoes back into the medium saucepan. Using a potato masher or fork, mash until light and fluffy. Add Kewpie mayonnaise, sugar, and vinegar. Add salted cucumbers (drained and squeezed of excess liquid). Using the large holes in a box grater, grate peeled carrot directly on top. Using the small holes in the box grater, finely grate the hard-boiled eggs. (Save the other one for garnish). Gently mix together with a spoon until well combined. Taste and adjust seasoning, adding salt and pepper if needed.
- Garnish. Use an ice cream scoop to plate onto a small dish. Serve and enjoy!
Video
Notes
- Fully cook the potatoes. Check for doneness with a fork. It should slide in easily. You don't want hard bits of potato in this ultra-creamy and extra-fluffy potato salad.
- Combine ingredients while warm. Add seasoning and mix everything together while the potatoes are slightly warm. The flavors will meld together better.
- Make ahead. Can be made up to 1 day ahead. Good served cold, room temperature, or warm.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 1mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg