Korean Potato Gamja Salad (Print Version)
Soft potatoes, eggs, and crisp cucumber with a creamy, tangy dressing for a flavor-packed side.
# Ingredients:
→ Salad Base
01 -
2 cups russet potatoes, peeled and chopped into 1-inch pieces
02 -
2 large hard-boiled eggs, cut into bite-sized pieces
03 -
1/2 English cucumber, thinly sliced
04 -
1/4 cup canned corn, drained
05 -
1/4 cup carrots, diced into 1/4-inch cubes
06 -
1/4 cup apple, diced into 1/4-inch cubes
07 -
1/2 teaspoon kosher salt, for cucumber slices
→ Dressing
08 -
1/3 cup mayonnaise
09 -
1 1/2 teaspoons rice wine vinegar
10 -
1 teaspoon granulated sugar
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Toss sliced cucumber with 1/2 teaspoon salt and let stand for 10 minutes to draw out moisture. Squeeze out excess liquid, drain, and set aside.
02 -
Place potato pieces in a pot of cold, salted water and bring to a boil. Cook for 10-12 minutes or until potatoes are fork-tender. Add diced carrots during the final 3 minutes. Drain well and set aside.
03 -
Chop hard-boiled eggs into bite-sized pieces. Optionally, crumble one egg yolk finely and reserve for garnish.
04 -
In a small bowl, whisk together mayonnaise, rice wine vinegar, sugar, 1/2 teaspoon salt, and black pepper until smooth. Taste and adjust seasoning as needed.
05 -
In a large mixing bowl, combine cooked potatoes, carrots, prepared cucumber, corn, chopped eggs, and diced apples. Add dressing and gently mix, mashing potatoes lightly to achieve the desired creamy consistency.
06 -
Serve immediately or refrigerate for 1 hour to serve cold. Garnish with reserved crumbled egg yolk if desired before serving.
# Notes:
01 -
For extra creaminess, use starchy potatoes such as russet. Chilling enhances the salad’s flavor and texture.