Korean Potato Salad
A creamy, slightly sweet Korean potato salad (gamja salad) made with fluffy potatoes, crunchy apples, tender carrots, and cucumbers—perfect as a banchan or BBQ side.
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Ingredients
- 6 medium potatoes, peeled and cubed
- 1 small carrot, cut into thin slices
- ½ cucumber, thinly sliced
- ½ small onion, diced
- 2 large hard-boiled eggs
- 1 red apple (I always use fuji apple)
- 1 cup mayonnaise
- salt and pepper to taste
- optional add ons: ½ cup corn kernels and ham
Instructions
- Cook the potatoes and carrots. Steam or boil the potatoes until fork-tender, about 10 minutes. If boiling, add the carrots during the last 8 minutes of cooking. If steaming, you can steam the potatoes and carrots together until tender.6 medium potatoes, peeled and cubed, 1 small carrot, cut into thin slices
- Salt the vegetables. While the potatoes are cooking, sprinkle salt over the cucumber and onion. Let them sit for about 10 minutes to draw out excess moisture.½ cucumber, thinly sliced, ½ small onion, diced
- Cool the cooked vegetables. Remove the potatoes and carrots from heat and let them cool slightly until easy to handle.
- Prepare the cucumber and onion. Rinse lightly to remove excess salt, then squeeze out as much water as possible using paper towels. This keeps the salad from becoming watery.
- Prepare the eggs. Separate the egg whites and yolks. Chop the egg whites into small pieces. In a separate bowl, mash the yolks with a fork until fine and fluffy.2 large hard-boiled eggs
- Mix the salad. In a large bowl, combine the potatoes, carrots, cucumber, onion, apple, and mayonnaise. Add the chopped egg whites and gently mix until combined. Lightly mash the potatoes as you mix if you prefer a softer, fluffier texture. Taste and season with salt and pepper as needed.1 red apple, 1 cup mayonnaise, salt and pepper to taste
- Finish and serve. Transfer to a serving dish and sprinkle the mashed egg yolks on top for garnish.
- Storage. Store Korean potato salad in an airtight container in the refrigerator for up to 3 days. Since it contains mayonnaise, it’s best kept chilled and shouldn’t be left at room temperature for extended periods.
Notes
Steam potatoes for the best fluffy texture without excess moisture. Salt and squeeze the cucumber and onion well to prevent a watery salad. Lightly mash the potatoes as you mix for a soft, scoopable consistency, and adjust sweetness to taste depending on your apples. For best flavor, chill for a few hours before serving.
Servings: 4 servings
