Korean Potato Salad - Gamja salad (감자 샐러드)
This Korean potato salad recipe is simple, soft, and fluffier because of steamed potatoes. It has bits of crisp veggies with a tangy-sweet mayo mixture, just like banchan at the restaurant.
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Servings: servings
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
