Why You’ll Love This Recipe
Korean Potato Gamja Salad is a delightful twist on the classic potato salad, with a light and creamy dressing that’s balanced by the sweetness of apple and the savory flavors of egg and corn. The crunchy cucumber and carrots add texture, while the apple cider vinegar in the dressing gives it a tangy kick that perfectly complements the creaminess. It’s a refreshing side that’s perfect for a summer BBQ, a weeknight dinner, or any gathering where you need a comforting yet flavorful dish.
Ingredients
- Salad Base:
- 2 cups russet potatoes, peeled and chopped into 1-inch pieces
- 2 large hard-boiled eggs, cut into bite-sized pieces
- 1/2 English cucumber, thinly sliced
- 1/4 cup canned corn, drained
- 1/4 cup carrots, diced into 1/4-inch cubes
- 1/4 cup apple, diced into 1/4-inch cubes
- 1/2 teaspoon kosher salt (for cucumber slices)
- Dressing:
- 1/3 cup mayonnaise
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon ground black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cucumber: Toss the sliced cucumber with 1/2 teaspoon salt and let it sit for 10 minutes to draw out moisture. After 10 minutes, squeeze out any excess liquid, drain, and set the cucumber aside.
- Cook the Potatoes: Place the chopped potatoes in a pot of cold, salted water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender. Add the diced carrots during the final 3 minutes of cooking. Drain the potatoes and carrots well and set them aside to cool slightly.
- Chop the Eggs: Chop the hard-boiled eggs into bite-sized pieces. Optionally, crumble one egg yolk finely and reserve it for garnish.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, 1/2 teaspoon salt, and black pepper until smooth. Taste the dressing and adjust the seasoning as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooked potatoes, carrots, prepared cucumber, corn, chopped eggs, and diced apples. Pour the dressing over the salad and gently mix to coat the ingredients. Lightly mash the potatoes as you mix to achieve a creamy consistency.
- Serve: Serve immediately or refrigerate for 1 hour to allow the flavors to develop and the salad to chill. Garnish with the reserved crumbled egg yolk before serving, if desired.
Servings and Timing
- Yield: 4 servings (about 4 cups of salad)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Add More Veggies: Feel free to add other fresh vegetables like bell peppers, peas, or radishes for extra color and texture.
- Use Different Potatoes: While russet potatoes work well for their starchiness, you can use other types of potatoes like Yukon Gold for a creamier texture.
- Vegan Version: To make this salad vegan, use a plant-based mayonnaise and skip the eggs. You can add tofu or chickpeas for extra protein.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. The salad may become creamier over time as the dressing absorbs into the potatoes.
- Reheating: This salad is best served chilled or at room temperature, so there’s no need to reheat it. Just give it a good stir before serving if stored in the fridge.
FAQs
Can I make this salad ahead of time?
Yes! This salad can be made a few hours in advance or even the day before. The flavors will meld together beautifully when chilled, so it’s perfect for meal prep or parties.
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn. Just thaw and drain it before adding it to the salad.
How do I make this salad spicier?
If you like spice, you can add a small diced chili pepper or a dash of hot sauce to the dressing for an extra kick.
Can I substitute the mayonnaise?
If you prefer a lighter dressing, you can substitute the mayonnaise with Greek yogurt or sour cream for a tangier flavor and creamier texture.
How can I make this salad more filling?
For a heartier salad, add protein such as grilled chicken, tofu, or beans. It can easily be transformed into a main dish with the addition of protein.
Conclusion
Korean Potato Gamja Salad is a flavorful and comforting side dish that combines soft potatoes, crisp veggies, and a tangy dressing for a refreshing twist. With the crunch of apples, corn, and cucumbers paired with the creaminess of the dressing, this salad is the perfect accompaniment to any meal. Whether you’re serving it for a weeknight dinner or at a gathering, it’s a delicious and versatile dish that everyone will love. Plus, it’s easy to make and can be prepared ahead of time, making it a great addition to your recipe repertoire.
Korean Potato Gamja Salad: A Creamy, Tangy, Flavor-Packed Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 4 cups of salad)
- Category: Salad
- Method: Mixing
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Potato Gamja Salad is a refreshing side dish that combines soft, creamy potatoes with the crunch of fresh vegetables, apples, and a tangy dressing. It’s a flavorful twist on classic potato salad.
Ingredients
Salad Base:
2 cups russet potatoes, peeled and chopped into 1-inch pieces
2 large hard-boiled eggs, cut into bite-sized pieces
1/2 English cucumber, thinly sliced
1/4 cup canned corn, drained
1/4 cup carrots, diced into 1/4-inch cubes
1/4 cup apple, diced into 1/4-inch cubes
1/2 teaspoon kosher salt (for cucumber slices)
Dressing:
1/3 cup mayonnaise
1 1/2 teaspoons apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper
Instructions
- Prepare the Cucumber: Toss the sliced cucumber with 1/2 teaspoon salt and let it sit for 10 minutes to draw out moisture. After 10 minutes, squeeze out any excess liquid, drain, and set the cucumber aside.
- Cook the Potatoes: Place the chopped potatoes in a pot of cold, salted water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender. Add the diced carrots during the final 3 minutes of cooking. Drain the potatoes and carrots well and set them aside to cool slightly.
- Chop the Eggs: Chop the hard-boiled eggs into bite-sized pieces. Optionally, crumble one egg yolk finely and reserve it for garnish.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, 1/2 teaspoon salt, and black pepper until smooth. Taste the dressing and adjust the seasoning as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooked potatoes, carrots, prepared cucumber, corn, chopped eggs, and diced apples. Pour the dressing over the salad and gently mix to coat the ingredients. Lightly mash the potatoes as you mix to achieve a creamy consistency.
- Serve: Serve immediately or refrigerate for 1 hour to allow the flavors to develop and the salad to chill. Garnish with the reserved crumbled egg yolk before serving, if desired.
Notes
The salad can be stored in an airtight container for up to 3 days.
Feel free to add more vegetables like bell peppers or radishes for extra crunch.
For a lighter version, you can substitute the mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
