If you’re craving a delightful twist on a classic comfort food, you’re going to love this Korean Potato Salad (Gamja Salad) Recipe. This salad is a brilliant blend of creamy, crunchy, and slightly tangy elements that come together in perfect harmony. Unlike traditional potato salads, the addition of sweet apple, crisp cucumber, and a subtle hint of vinegar give it an irresistible freshness that makes each bite exciting. Whether you’re new to Korean cuisine or just looking for a new favorite side dish, this recipe is guaranteed to become a regular in your kitchen rotation.
Ingredients You’ll Need
The magic of this Korean Potato Salad (Gamja Salad) Recipe lies in the simplicity and balance of its ingredients. Each one plays a vital role, whether it’s adding texture, color, or that signature tangy-sweet flavor that keeps you coming back for more.
- Potatoes (2 cups, chopped into 1-inch pieces): The creamy base that holds everything together once cooked and slightly mashed.
- Hard-boiled eggs (2, cut to bite-sized pieces): Adds richness and a soft texture that contrasts beautifully with the veggies.
- English cucumber (½, thinly sliced): Gives a refreshing crunch and lightness after being salted and drained.
- Corn (¼ cup): Offers bursts of natural sweetness and a pop of vibrant color.
- Carrots (¼ cup, small dice): Adds a subtle earthiness and crunch, cooked just enough to stay firm.
- Apple (¼ cup, small dice): Brings a juicy sweetness that brightens the salad.
- Mayonnaise (â…“ cup): The creamy component that ties all the flavors together with smoothness.
- Rice apple vinegar (1 ½ teaspoons): Provides a gentle tang that balances the richness.
- Sugar (1 teaspoon): Enhances the overall sweetness without overpowering.
- Salt and black pepper (to taste): Essential seasonings to elevate each flavor perfectly.
How to Make Korean Potato Salad (Gamja Salad) Recipe
Step 1: Prepare the Cucumbers
Start by tossing the thinly sliced cucumber with some salt and letting it sit for 10 minutes. This step is crucial because it draws out excess moisture so your salad stays crisp and doesn’t turn watery. After the rest period, be sure to squeeze out as much water as you can for that perfect crunch.
Step 2: Cook the Potatoes and Carrots
In a pot of salted boiling water, add the potatoes and cook until they are fork-tender—soft yet holding their shape well. Three minutes before draining the potatoes, toss in the diced carrots to slightly soften them while keeping their delightful bite.
Step 3: Combine the Main Ingredients
Once the potatoes and carrots have cooled down, place them in a large mixing bowl along with the cucumbers, corn, diced apple, and hard-boiled eggs. This combination of textures and flavors creates the heart of the salad, making every forkful interesting and satisfying.
Step 4: Whisk the Dressing
In a separate bowl, whisk together the mayonnaise, rice apple vinegar, sugar, salt, and black pepper. This creamy yet tangy dressing is what makes this Korean Potato Salad (Gamja Salad) Recipe stand out, providing a perfect balance that complements all the fresh ingredients.
Step 5: Toss and Season to Taste
Pour the dressing over the potato and vegetable mixture and gently toss everything together until evenly coated. Be gentle to keep the potatoes intact but ensure every bite is kissed by the luscious dressing. Take a moment to taste and adjust the seasoning if needed.
How to Serve Korean Potato Salad (Gamja Salad) Recipe
Garnishes
A sprinkle of chopped fresh parsley or green onions adds a pop of bright color and fresh herbal notes that enhance the salad’s flavors. For a bit of texture, toasted sesame seeds bring a subtle nuttiness that pairs beautifully with the creamy, sweet elements.
Side Dishes
This Korean Potato Salad (Gamja Salad) Recipe shines as a side dish next to grilled meats, especially Korean BBQ like bulgogi or spicy pork. It also pairs well with kimchi and steamed rice, making it a perfect accompaniment to a delicious, well-rounded Korean meal.
Creative Ways to Present
For a fun twist, serve this salad in individual lettuce cups for a fresh, portable bite. Alternatively, packing it into mini mason jars creates charming single servings that are perfect for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 3 days. Because the flavors mellow and meld beautifully over time, leftovers are often even better the next day.
Freezing
Korean Potato Salad (Gamja Salad) Recipe is not ideal for freezing because the texture of potatoes and cucumbers can become mushy once thawed. It’s best enjoyed fresh or chilled.
Reheating
If you prefer to eat it slightly warmed, gently bring it to room temperature or microwave for a few seconds. However, this salad is traditionally enjoyed cold or at room temperature for the freshest taste and texture.
FAQs
Can I use a different type of potato?
Absolutely! While waxy potatoes like Yukon Gold work best to hold their shape, you can use other varieties—but avoid overly starchy ones like Russets, which can turn mushy.
What can I substitute for rice apple vinegar?
If you don’t have rice apple vinegar, a mild white vinegar or apple cider vinegar can work well as a replacement, keeping the balance of tanginess intact.
Is this salad spicy?
No, this Korean Potato Salad (Gamja Salad) Recipe is mild, with a sweet and tangy flavor profile, making it approachable for all palates, including kids.
Can I add other vegetables?
Feel free to experiment! Peas, bell peppers, or even sweet corn kernels are excellent additions that add color and texture.
How do I make this salad vegan?
Simply omit the hard-boiled eggs and swap mayonnaise for a vegan mayo alternative to enjoy a delicious vegan version of the salad.
Final Thoughts
There’s something truly special about this Korean Potato Salad (Gamja Salad) Recipe—its balance of creamy, sweet, and tangy is so comforting and fresh that it quickly becomes a cherished favorite. Whether you’re serving it for a casual family meal or bringing it to a gathering, it never fails to impress. Go ahead, give it a try, and watch everyone ask for seconds!
Print
Korean Potato Salad (Gamja Salad) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Potato Salad, also known as Gamja Salad, is a creamy and tangy side dish featuring tender potatoes, crunchy vegetables, sweet apples, and hard-boiled eggs, all coated in a slightly sweet and tangy mayo-based dressing. Perfect for a refreshing addition to any meal or picnic.
Ingredients
Vegetables & Fruits
- 2 cups potatoes (chopped into 1-inch pieces)
- ½ English cucumber (thinly sliced)
- ¼ cup corn
- ¼ cup carrots (small dice)
- ¼ cup apple (small dice)
Other
- 2 hard-boiled eggs (cut to bite-sized pieces)
- â…“ cup mayonnaise
- 1 ½ teaspoons rice apple vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Prepare the cucumber: Toss the thinly sliced cucumber with salt and let it sit for 10 minutes to draw out excess moisture. Afterward, squeeze out the moisture thoroughly and set the cucumber aside to keep it crisp.
- Cook the potatoes and carrots: Bring a pot of salted water to a boil, then add the chopped potatoes. About three minutes before the potatoes are done, add the diced carrots. Cook until the potatoes are fork-tender. Drain the water and allow the cooked vegetables to cool completely.
- Combine the salad ingredients: In a large mixing bowl, combine the cooled potatoes and carrots with the drained cucumbers, corn, diced apples, and bite-sized pieces of hard-boiled egg.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, rice apple vinegar, sugar, salt, and black pepper until the dressing is smooth and well blended.
- Toss and season: Pour the dressing over the mixed salad ingredients. Gently toss everything together until the salad is evenly coated. Taste and adjust salt and pepper as needed before serving.
Notes
- Ensure the cucumbers are properly squeezed to avoid a watery salad.
- Use a sweet apple variety for a nice balance of flavors.
- Let the potatoes cool completely before mixing to maintain the salad’s texture.
- This salad can be served chilled or at room temperature.
- For a lighter version, reduce the mayonnaise or substitute with yogurt.
