# Korean Potato Salad

> Gamja Salad (감자 샐러드)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-potato-salad/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 20 min, cook 15 min, total 35 min
- Serves: 4

## Ingredients

### For the Salad

- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 4 large eggs
- 1 medium carrot (finely diced)
- 1/2 English cucumber (finely diced)
- 1/2 cup corn kernels (fresh or frozen)
- 1 small Granny Smith apple (finely diced)
- 4 green onions (finely chopped)
- 2 tbsp fresh chives (chopped)

### For the Dressing

- 3/4 cup Japanese mayonnaise (Kewpie)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp sesame oil

### For Garnish

- Paprika for dusting
- Extra chives for topping
- Sesame seeds (optional)

## Instructions

1. Cook the Potatoes: Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 12-15 minutes until fork-tender but not mushy. Drain thoroughly and let cool slightly.
2. Prepare Hard-Boiled Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Transfer to ice water, then peel and chop into small pieces.
3. Prepare Vegetables: While potatoes cool, dice the carrot, cucumber, and apple into small, uniform pieces. If using frozen corn, thaw and drain well.
4. Make the Dressing: In a small bowl, whisk together Japanese mayonnaise, rice vinegar, sugar, Dijon mustard, salt, white pepper, and sesame oil until smooth and well combined.
5. Mash the Potatoes: In a large bowl, gently mash the warm potatoes with a potato masher, leaving some small chunks for texture. Don't overmash - you want it mostly smooth with some texture remaining.
6. Combine Ingredients: Add the chopped eggs, diced carrot, cucumber, corn, apple, and green onions to the mashed potatoes. Gently fold together.
7. Add Dressing: Pour the dressing over the potato mixture and gently fold until everything is evenly coated and creamy.
8. Chill and Set: Cover and refrigerate for at least 1 hour to allow flavors to meld and the salad to firm up.
9. Final Garnish: Before serving, sprinkle with paprika, fresh chives, and sesame seeds if desired.

## Notes

#### RECIPE TIPS

- Use Yukon Gold potatoes for the best creamy texture

- Don't overcook the potatoes - they should be tender but not falling apart

- Japanese mayonnaise (Kewpie) is essential for authentic flavor

- Salt the diced cucumber lightly and let drain for 10 minutes to prevent watery salad

- Add the apple just before serving to prevent browning

- Adjust sweetness to taste - some prefer it sweeter than others

- Make sure all vegetables are diced uniformly for best presentation

#### SERVING SUGGESTIONS

- Perfect alongside Korean BBQ (galbi, bulgogi)

- Excellent with fried chicken or Korean fried chicken

- Great as a cooling side for spicy Korean stews

- Serve at summer BBQs and potluck dinners

- Pack for picnics and outdoor gatherings

- Use as a sandwich filling for a unique lunch option

#### VARIATIONS

- **Fruit Version:** Add diced pear or persimmon for extra sweetness

- **Protein Addition:** Include diced ham or cooked shrimp

- **Crunchy Elements:** Add chopped walnuts or almonds

- **Spicy Kick:** Mix in a small amount of gochujang for heat

- **Vegetarian:** Skip the eggs and add extra vegetables

- **Premium Version:** Use truffle oil or add avocado

#### STORAGE

- Store covered in the refrigerator for up to 3 days

- The flavors actually improve after the first day

- Stir gently before serving as ingredients may settle

- Add fresh herbs or a squeeze of lemon to refresh leftovers

- Not suitable for freezing due to the mayonnaise base

- For food safety, don't leave at room temperature for more than 2 hours

## Nutrition per serving

- Calories: 613
- Carbohydrates: 52 g
- Protein: 12 g
- Fat: 40 g
- Saturated fat: 7 g
- Fiber: 2 g
- Sugar: 11 g
- Sodium: 660 mg