Korean Potato Salad – Gamja Salad (감자 샐러드)

3 scoops of Korean potato salad in a white bowl

Korean Potato Salad – Gamja Salad (감자 샐러드)

Creamy, luscious, and ever so fluffy, this Korean potato salad is like no other Korean banchan. The perfect accompaniment and palate cleanser for Korean BBQs or simply to have on its own.

Course Salad

Cuisine Asian

Diet Gluten Free, Low Lactose, Vegetarian

Dietary Dairy Free, Nut Free, Vegetarian

Prep Time 45

Cook Time 20

Total Time 44

Servings people

Calories 233kcal

Author Amy Chung

Ingredients

1 cucumber medium
¼ tsp salt
700 g potatoes floury
3 eggs
1 stalk scallion (spring onion)
6 tbsp mayonnaise
1 tsp sugar
pepper to taste

Metric - US Customary

Instructions

Salad

Cut cucumber in half lengthways and slice.
Place cucumber in a sieve or colander over a bowl. Add ¼ tsp salt and mix it in. Let it sit for 30 minutes to draw out all the water.
Then place cucumbers in the palm of your hand and squeeze out as much water as possible.
Roughly chop into smaller pieces.
Peel potatoes and cut them into pieces.
Place in a pot of water and bring to the boil.
Once cooked, drain the water, place the potatoes back into the pot and close it with the lid and let sit for 10 minutes. This will dry out the potatoes for a fluffier finish.
In a small pot, cook 3 hard-boiled eggs.
Remove the yolk of 2 eggs and set aside.
Roughly chop the rest.
Push the 2 remaining egg yolks through a fine sieve and place them in a separate bowl.
Finely chop the scallion (spring onion).

Assembly

Put the cooked potatoes into a mixing bowl and mash.
Add the eggs, cucumber, and scallion (spring onion).
Then add sugar, salt, pepper, and mayonnaise. Mix until well combined.
Using an ice cream scoop, place a serving or two in a small bowl.
Sprinkle on top with some egg yolks.
Serve.

Video

Notes

Make sure you get floury potatoes for the recipe. Waxy potatoes won’t bind as well and they will be less fluffy.
It is important to draw as much moisture from the cucumber as possible. Otherwise, the potato salad will be wet.
The egg yolk finish is optional but will give the Korean potato salad a lovely garnish and a richer taste.

Nutrition