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
