This Korean potato salad recipe is simple, soft, not too creamy, and has bits of crisp veggies with a tangy-sweet mayo mixture that makes this a must-have banchan or a side dish to your next sunny day brunch. With one simple step, your potato salad will be perfectly fluffy and the right texture that keeps you eating more.
Table of contents
I love Korean BBQ banchan, and that was my first time experiencing gamja salad. Since then, I think I’ve had it a hundred times over. Why wait for the next K BBQ hangout to have more?
Making Korean potato salad at home is really easy and stores well for enjoyment any day of the week.
Anyone can make this, and because it’s super versatile, you can choose to add in protein and other tiny crunchies to make it your favorite way.
Let’s go!
What is Korean Potato Salad
The signature style of Korean potato salad (called Gamja salad (감자 샐러드) is cloud-like, fluffy spoonfuls of Russet potatoes mixed with Japanese mayo (like Kewpie mayo) with some added rice vinegar and sugar for a slightly sweeter taste, perfectly cooked hard-boiled egg, and refreshing cucumber, squeezed so the potato salad is just the right texture and not wet or mushy.
Sometimes there are added bits of ham, crunchy celery, or sweet corn added to enhance and elevate it.
For those who love natural sugars, there can be bits of apple or pear in gamja salad.
This Korean potato salad disappears fast at potlucks, backyard BBQs, or as a side to weeknight dinners.
Different from American potato salads, gamja salad doesn’t need a lot of ingredients and leans towards delicately sweet and never too creamy or wet, rather than savory, containing lots of mayo, pickled, or mustardy.
It’s a favorite in my house, and you’ll love making a batch for yourself to enjoy all week.
Why You’ll Love This Korean Potato Salad
This version steams the Russet potatoes! This leads to a much fluffier and perfect texture to the potatoes.
- Versus boiling, the potatoes won’t be watery, and your potato salad will come out with the best texture.
The recipe below is a simple version that can be made right away, with very accessible and staple kitchen ingredients. You probably already have the ingredients in your kitchen right now!
- Ultra fluffy texture and not watery or dense.
- Slightly sweet and tangy like authentic Korean-style potato salad banchan
- Very easy to make with simple ingredients
- Perfect side dish for Korean BBQ, sandwiches, as a potluck recipe, or meal prep
- Tastes even better chilled the next day when the flavors come together
- Family-style sharing and kid-friendly food
Ingredients
- 3 Russet potatoes – Steam for the best fluffy texture. Wash, peel, slice into uniform cubes, and steam for 15-20 minutes until fork tender.
- 2 perfectly hard boiled eggs
- 1/3 cup cucumber – slice very thin with a mandolin or knife, salt, and squeeze out the water.
- 4 tbsp carrot – mince
- scallions – very thin sliced
- 5 tablespoons Japanese mayonnaise
- 1.5 teaspoons white sugar – You can substitute with agave, rice syrup, or honey. If you don’t want to add sugar, add small slices of apple or pear.
- 1 tablespoon rice vinegar
- 1/2 tsp toasted sesame oil
- Salt and white pepper – to taste
Optional Add-Ins
- small bits of ham
- sweet corn
- tiny diced celery
- small, thin slices of apple or pear
Equipment Needed
- Large pot with steamer basket – to steam the potatoes
- Fork – for mashing potatoes
- Large mixing bowl
- Knife and cutting board
- Colander
- Whisk – to blend the mayo mixture
How to Make Korean Potato Salad
Steam and Prep the Potatoes
- Peel the potatoes slice into uniform 2-inch cube pieces. With a large pot with several inches of water and a steamer basket, steam the potatoes until a fork runs through for about 15 minutes.
- Remove from the steamer when they are tender and place in a bowl. Pop that in the fridge or over ice so the potatoes cool down quickly. Be sure to cool down the potatoes completely.
Prep the Vegetables
- Thinly slice the cucumber and lightly salt the slices. Place the slices in a colander with a plate/bowl underneath and let it sit for about 10 minutes to draw out extra moisture. Squeeze the cucumber with your hands after ten minutes to remove the water. Set the slices aside.
- Finely dice or shred the carrot.
- Thinly slice the scallions.
Make the Creamy Mayo Mixture
- In the large bowl mix the mayo with rice vinegar, sugar, and a touch of white pepper. Whisk. Doing this ensure the mayo mixture is perfectly blended prior to adding potatoes.
- Taste and adjust salt, pepper, or acidity as needed.
Assemble
- Take the bowl of cooled potatoes and use your fork to break up and mash the potatoes. Stop as soon as most of the potatoes are broken up.
- Add the potatoes to the mayo mixture in the big bowl and fold. Then, add the carrots and cucumber. Fold again. Add in the eggs and use your mixing spoon to break up the eggs and fold them in. Add in any other ingredients.
- Lastly, drizzle in the sesame oil and sprinkle the scallions. Gently fold and combine all ingredients just until mixed to keep the fluffy texture. Do NOT overmix.
Serve and enjoy at room temperature or cool.
Best Tips
- Use Russet potatoes for a light taste and fluffy texture.
- Steaming the potatoes significantly reduces water in the potato salad, keeping the texture super fluffy. Plus, it’s fast!
- Fork-mash the potatoes while warm for the smoothest consistency.
- Salt the cucumber first so the salad stays creamy instead of watery. You must squeeze the cucumber to remove the moisture!
- Don’t skip the small amount of sugar or using apple/pear to sweeten the mixture.
- Add mayo gradually so you can control the creamy texture. Start with the base and add a little more if you want.
Foodie Elevation Tip
For a Korean restaurant vibe, crumble some hard-boiled egg yolk on top.
Alternatively, boil the eggs just till hard so they are very slightly yolky to add more richness to the mixture.
Add-Ins and Variations
Make this potato salad your own with some twists:
- Add thin slices of apple or pear for texture and sweetness.
- Try adding turkey or ham in small cubes to pack in protein.
- Use medium boiled eggs or add in an extra egg for extra flavor.
- Add a touch of Korean mustard (gyeoja) for a little heat and depth.
- Make it less calories by using a little greek yogurt in place of some mayo.
Serving Suggestions
Korean potato salad is a classic banchan at Korean restaurants, but that doesn’t mean you can’t bring this into your home and have it as a side dish to other types of food. This salad goes great with dishes like…
- Fried chicken, chicken skewers, chicken nuggets, or even panko breaded chicken tenders
- Sandwiches and wraps
- Oven roasted char siu pork, gochujang chicken, or short ribs
- Pack in bento lunches
- Eat as a post-workout meal with air fryer salmon bites
Storage and Leftovers
Store Korean potato salad in an airtight container in the refrigerator for up to 3 days.
If the salad thickens after chilling, bring it down to more room temp, fluff it up with a fork, and optionally add a little extra mayo.
Do not freeze because the potato salad will get watery and mushy.
FAQs
What potatoes work best?
Russet potatoes are the fluffiest and lightest choice. If you use Yukon golds, the result will be more buttery and a little denser.
Can I make it ahead of time?
Yes. This salad tastes great after a few hours or even a day because the flavors infuse well.
Is Korean potato salad sweet?
Korean potato salad has a great balance of flavors. A little zesty, sweet, cooling, and refreshing.
Does this recipe have to be served with Korean food?
No. Use this versatile recipe to add a light and flavorful side dish to any other foods like BBQs, a side to turkey slices, stuffed in a sandwich, or even paired with Western dishes.
What If I dont have a steamer for the potatoes?
Easily boil or bake the potatoes. Just expect a little more water if you boil them.
Korean Potato Salad – Gamja salad (감자 샐러드)
Equipment
- Large pot with steamer basket
- fork
- Knife and cutting board
- colander
Ingredients
- 3 Russet potatoes
- 2 hard boiled eggs
- ⅓ cup cucumber salt, and squeeze out the water
- 4 tbsp carrot
- scallions
- 5 tablespoons Japanese mayonnaise
- 1½ teaspoons white sugar
- 1 tablespoon rice vinegar
- ½ tsp toasted sesame oil
- Salt and white pepper – to taste
Optional Add-Ins
- small bits of ham
- sweet corn
- tiny diced celery
- thin slices of apple or pear
Instructions
Steam and Prep the Potatoes
- Peel the potatoes slice into uniform 2-inch cube pieces. With a large pot with several inches of water and a steamer basket, steam the potatoes until a fork runs through for about 15 minutes.3 Russet potatoes
- Remove from the steamer when they are tender and place in a bowl. Pop that in the fridge or over ice so the potatoes cool down quickly. Be sure to cool down the potatoes completely.
Prep the Vegetables
- Thinly slice the cucumber and lightly salt the slices. Place the slices in a colander with a plate/bowl underneath and let it sit for about 10 minutes to draw out extra moisture. Squeeze the cucumber with your hands after ten minutes to remove the water. Set the slices aside.⅓ cup cucumber
- Finely dice or shred the carrot. Thinly slice the scallions.4 tbsp carrot
Make the Creamy Mayo Mixture
- In the large bowl mix the mayo with rice vinegar, sugar, and a touch of white pepper. Whisk. Doing this ensure the mayo mixture is perfectly blended prior to adding potatoes. Taste and adjust salt, pepper, or acidity as needed.5 tablespoons Japanese mayonnaise, 1½ teaspoons white sugar , 1 tablespoon rice vinegar, Salt and white pepper – to taste
Assemble
- Take the bowl of cooled potatoes and use your fork to break up and mash the potatoes. Stop as soon as most of the potatoes are broken up.
- Add the potatoes to the mayo mixture in the big bowl and fold. Then, add the carrots and cucumber. Fold again. Add in the eggs and use your mixing spoon to break up the eggs and fold them in. Add in any other ingredients.2 hard boiled eggs, small bits of ham, sweet corn, tiny diced celery, thin slices of apple or pear
- Lastly, drizzle in the sesame oil and sprinkle the scallions. Gently fold and combine all ingredients just until mixed to keep the fluffy texture. Do NOT overmix. Serve and enjoy at room temperature or cool.½ tsp toasted sesame oil, scallions
LEAVE A COMMENT