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
Scale
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.
