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Korean potato salad brings together creamy potatoes and crunchy cucumber with a sweet tangy dressing for a side dish that always gets recipe requests. This version of gamja salad reminds me of summertime picnics as a child when my aunt would spoon it onto sandwiches or serve it alongside spicy barbecue dishes. It balances savory richness and bright flavors with those little pops of corn and apple.
It was the first dish my nephew tried at a Korean restaurant and he still asks when I am making “fancy potato salad” for dinner again.
Ingredients
- Potatoes: chopped into bite-sized pieces This gives a creamy base that still holds a little texture Try waxy potatoes for best results and avoid overcooking
- Hard-boiled eggs: cut to pieces for richness and protein Use large eggs with firm but tender whites for the best bite
- English cucumber: thinly sliced Adds crisp fresh crunch Taste for sweetness and select firm blemish-free cucumbers
- Corn: either canned or frozen Sweet bites that add color and variety Use good-quality sweetcorn for best taste
- Carrots: small dice These bring color and subtle sweetness Aim for very small pieces for faster cooking
- Apple: small dice A juicy element that brightens the salad Go for crisp tart apples like Fuji or Gala
- Mayo: forms the creamy dressing Pick a full-fat mayo for richness
- Rice wine vinegar: Adds gentle acidity to balance the richness Choose a clear mild-flavored vinegar
- Sugar: tiny dash lifts the overall flavor White sugar is classic but a little honey works
- Salt: enhances all the flavors Use kosher or sea salt and add gradually
- Black pepper: gives a gentle kick Use freshly cracked pepper for a fresher hit
Instructions
- Prepare the Cucumber:
- Toss cucumber slices with salt in a colander Let them sit for about ten minutes This draws out excess water and keeps salad from turning watery Squeeze gently to remove even more moisture then set the cucumber aside
- Cook the Potatoes and Carrots:
- Fill a pot with cold water and add the chopped potatoes along with a pinch of salt Bring to a boil and simmer until potatoes are fork-tender This takes about twelve minutes Drop in carrots during the last three minutes to keep them bright and tender Drain well
- Chop the Eggs:
- Peel hard-boiled eggs and chop them into bite-sized pieces Save a yolk and crumble it finely if you want a traditional garnish This makes every bite taste a bit richer
- Prepare the Dressing:
- In a mixing bowl whisk together mayo rice wine vinegar sugar salt and black pepper Taste and adjust until it is creamy tangy and well balanced
- Combine and Mix:
- In a large bowl add drained potatoes carrots salted cucumber corn apple and chopped egg Pour the dressing over and mix Gently mash the potatoes as you go for your favorite level of creaminess whether chunky or smooth
- Serve or Chill:
- Serve right away for a warm salad or chill thoroughly for a cold creamy side Sprinkle the reserved crumbled yolk on top for a simple beautiful finish
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For us making this salad means sharing the table with lots of laughter and a nostalgia for family get-togethers.
Storage Tips
This salad keeps well covered in the refrigerator for up to three days If making ahead store the dressing separate from the vegetables to keep everything crisp then combine just before serving. Avoid freezing as the texture of potato and mayo will change and become grainy. If leftovers seem dry after a day stir in a small spoonful of mayo or a splash of vinegar to refresh.
Ingredient Substitutions
Swap regular potatoes for Yukon gold or even sweet potato for a twist. If you do not have rice wine vinegar use white wine vinegar in a pinch Taste as you may need slightly less. Leave out egg for a vegan version and increase corn or diced apple for extra body.
Serving Suggestions
Korean potato salad is perfect next to grilled meats fried chicken or tucked into sandwiches. Try stuffing it into toasted milk bread for the best picnic sandwich. It is lovely garnished with extra black pepper and a scattering of chopped chives or scallions.
Cultural Context
Gamja salad is a Korean classic found in lunchboxes at school meals and modern cafes Inspired by Western potato salads this version takes on more texture and sweetness to pair with Korean main courses You will often see it served at gatherings and sometimes shaped into pretty quenelles in fancy restaurants.
Seasonal Adaptations
Add fresh spring peas or thinly sliced radish for a springy version. Try tart green apple in autumn for more complexity. Mix with roasted sweet potato and a sprinkle of sesame seeds for a wintery twist. Juicy apples will keep your salad bright. Best eaten within two days for happiest crunch. Keep cucumber slices well drained to prevent sogginess.
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Serve chilled for the happiest crunch or enjoy it still slightly warm for comfort. Either way, the bits of apple and crisp cucumber will make every batch a standout.
Frequently Asked Questions
- → What type of potatoes work best for this salad?
Waxy potatoes, like Yukon Gold or red potatoes, hold their shape well when cooked and are ideal for this salad.
- → Can I substitute the mayonnaise in the dressing?
Yes, you may use plain Greek yogurt or a combination of yogurt and mayo for a lighter flavor.
- → Why salt and squeeze the cucumber?
Salting removes excess moisture from the cucumber, keeping the salad from getting watery and enhancing crunchiness.
- → Should I serve this salad chilled or at room temperature?
This salad can be enjoyed immediately, but chilling lets flavors meld and adds a refreshing touch.
- → What other ingredients can I add?
You can add ham, peas, or radish slices for extra texture and color without overwhelming the flavor.