Korean-Style Potato Salad aka Gamja Salad
Your favorite banchan from the Korean restaurant can now be yours at home with this recipe for Korean-style Potato Salad aka "Gamja Salad," rich, fluffy, and filled with crisp, crunchy vegetables.
Servings: 6 servings
Calories: 185kcal
Ingredients
- 1 pound potatoes
- generous pinch of salt for boiling
- 2 carrots, medium diced
- 3 hard-boiled eggs
- 2 small Persian cucumbers, thinly sliced
- 1 apple, diced
- ¼ red onion, sliced and soaked in ice cold water for 15 minutes to take the bite off
- ½ cup mayonnaise
- 1 teaspoon sea salt + more to taste
Optional Mix-Ins
- diced ham, optional
- cooked corn kernels, optional
- cooked green peas, optional
Instructions
Cook Potatoes and Carrots for Potato Salad
- Place diced potatoes in a large pot. Add cold water to pot until potatoes are covered by about 1 inch, and add a generous pinch of salt. Bring to boil, then reduce heat and simmer until potatoes are cooked through to fork-tender, about 15 minutes. Exact time will depend on size of potato pieces.
- Turn off the heat. Strain potatoes from water to a large mixing bowl, leaving water in pot to cook carrots.
- Add diced carrots to water in the pot. Bring to a boil, then turn off heat. Drain carrots.
Prepare Remaining Vegetables for Potato Salad
- Lightly crush potatoes in mixing bowl with a large fork until coarsely mashed.
- Add cooked carrots, chopped boiled eggs, sliced cucumber, diced apples, onions, mayonnaise, and 1 teaspoon salt to the potatoes. Mix gently until evenly distributed. Taste and adjust seasoning with more salt if needed.
- Transfer to serving bowl. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be eaten warm, room temperature, or cold straight from the fridge.
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Notes
Nutrition information based on 1 serving = ⅙ of recipe.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 4.8g | Fiber: 2g