Description
Korean Potato Salad, or Gamja Salad, is a delightful fusion of creamy potatoes and crunchy vegetables that adds a refreshing touch to any meal. This easy-to-make side dish combines the rich flavor of potatoes with the crispness of cucumbers and the sweetness of corn and apples, making it a hit at barbecues, picnics, or as a light snack. With its luscious dressing made from mayonnaise and rice apple vinegar, this salad balances flavor and texture beautifully. Plus, it’s customizable—feel free to add your favorite veggies or adjust the seasoning to fit your taste preferences. Perfect for serving alongside grilled meats or as part of a vibrant lunch spread, this Korean Potato Salad is sure to impress your family and friends.
Ingredients
Scale
- 2 cups potatoes (chopped into 1-inch pieces)
- 2 hard-boiled eggs (cut into bite-sized pieces)
- ½ English cucumber (thinly sliced)
- ¼ cup corn
- ¼ cup carrots (small dice)
- ¼ cup apple (small dice)
- ⅓ cup mayonnaise
- 1 ½ teaspoons rice apple vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Prepare the cucumber by tossing it with salt in a bowl. Let sit for about 10 minutes to draw out moisture. Squeeze out excess moisture and set aside.
- Boil chopped potatoes in a medium pot with a pinch of salt until fork-tender. Add diced carrots during the last 3 minutes of cooking. Drain and let cool.
- In a large mixing bowl, combine cooled potatoes, carrots, cucumber slices, corn, diced apple, and hard-boiled eggs.
- In a separate bowl, whisk together mayonnaise, rice apple vinegar, sugar, salt, and black pepper until smooth. Pour over the salad mixture and gently toss until well coated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg