Korean Potato Salad (Gamja)
Korean Side Dish
Potato salad comes in many varieties – Southern, Amish, and more, but my favorite is the Korean potato salad, also known as Gamja Salad. Made with mashed boiled potatoes, hard-boiled eggs, cucumbers, carrots, and Kewpie mayo, this salad is soft and creamy with a nice crunch from the veggies. It pairs wonderfully with dishes like my Korean Ground Beef Bowl, balancing out the saltiness with its mild and refreshing flavor.
You can make this salad and enjoy multiple meals throughout the week as a side dish or even use it as a filling for sandos. This potato salad is very easy to make and flexible, allowing you to add or omit ingredients based on your preferences.
Notes:
Russet Potatoes: I use russet potatoes for their starchy texture, which gives the salad its classic softness. For a creamier and butterier texture, golden potatoes are a great alternative.
Hard-Boiled Eggs: Eggs are a traditional addition to cold salads like potato salad. If you’re not a fan of eggs, you can skip them.
Cucumber & Carrots: These are my favorite vegetables for this salad, adding a nice crunch and refreshing taste.
Mayonnaise: Kewpie mayo is essential for that authentic Korean flavor. It’s richer and slightly sweeter than regular mayo. If you prefer, you can use sour cream or plain yogurt as a substitute. Adding a touch of Dijon mustard can also enhance the flavor.
Optional Filling Ingredients: Customize your salad with additional ingredients like apple, raisins, onions, corn, or ham if desired.
Tips & Tricks:
Perfect Potato Texture: For the smoothest potato salad, cook the potatoes until they’re very tender. Overcooking slightly is okay, as this will make mashing easier and give the salad a creamier texture.
Salt the Cucumber: After slicing the cucumber, sprinkle it with salt and let it sit for about 10 minutes to draw out excess moisture. This helps prevent the salad from becoming watery.
Mashing Potatoes: For the best texture, use a fork to mash the potatoes. This will give you a smoother consistency without making them too gummy. If you prefer a creamier texture, you can use a potato ricer.
Taste Adjustments: Taste the salad after mixing and adjust the seasoning as needed. Depending on your preferences, you might want to add a bit more mayo for creaminess or a touch more sugar or lemon juice for balance.
Make-Ahead Tips: This salad can be made in advance. The flavors actually improve after a few hours in the fridge, so it’s perfect for prepping ahead of time.
Storage: This potato salad stays well in the fridge for about 3-4 days in an airtight container.
Ingredients:
2 lb russet potatoes
2 hard-boiled eggs
½ English cucumber
1 carrot
¼ cup mayo (adjust to taste)
Salt and pepper to taste
1 tsp sugar
1 tbsp lemon juice
Instructions:
Peel and cut the potatoes into quarters.
Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat. Reduce the heat to medium, cover, and continue boiling until the potatoes are easily pierced with a fork.
Drain the potatoes and mash them in a mixing bowl with a fork until smooth.
For the eggs: Place them in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium and cook for 10 minutes. Transfer the eggs to a bowl of cold water for 10 minutes before peeling.
Slice the cucumber lengthwise and then thinly slice. Sprinkle with salt to remove excess moisture and set aside.
Cut the carrot in half lengthwise and thinly slice.
Chop the hard-boiled eggs.
Combine the mashed potatoes with cucumber slices, carrot slices, chopped eggs, mayo, salt, sugar, and lemon juice in a bowl. Mix until well combined. Adjust seasoning with additional mayo, salt, or sugar as needed.
This salad can be served cold or warm, whatever you prefer. Enjoy it as a side dish or transform it into a satisfying sandwich filling!
Let me know if you try it out!