This tender, creamy, and crunchy Korean potato salad is simple to make with a number of simply discovered components. Serve chilled or at room temperature.
This creamy, mayonnaise-based potato salad (gamja salad, 감자 샐러드) is the potato salad I grew up on! You’ve in all probability had the same kind of potato salad from an array of facet dishes at Korean eating places. This recipe is my mother’s potato salad with my little tweaks.
Whereas there are various variations of potato salad, the basic model, additionally known as yetnal (옛날, old-style) gamja salad, is made with mashed boiled potatoes, arduous boiled eggs, crunchy greens resembling cucumber and carrot, and generally recent and/or dried fruits resembling apple and raisins.
The consistency of the potato is tender and clean, and the salad will get good textural contrasts from the opposite greens. My mother’s potato salad wasn’t overloaded with plenty of different components. She would use a small quantity of every ingredient and lower the whole lot small and skinny to go effectively with the tender mashed potatoes.
Such a potato salad is often served as a facet dish. Positioned on a tender roll or between slices of bread, it’s additionally loved as a sandwich. I like having the leftovers as a breakfast sandwich. After I make potato salad solely for sandwiches, nonetheless, I add much more crunchy greens, together with sliced inexperienced cabbage and onions. It’s a barely completely different recipe, which I hope to share quickly.
Korean potato salad may be very simple to make, and this recipe is extremely versatile. Be at liberty to make use of roughly of the components than what’s within the recipe or add extra components. Merely modify the quantities of the seasoning components to style.
Korean potato salad components
- Potatoes: Russet (aka baking) potatoes are nice for any such potato salad. The starchy potatoes give a properly tender texture. I additionally like Yukon gold potatoes which have a buttery taste and creamy texture.
- Laborious-boiled eggs: The eggs are basic for this salad however you’ll be able to omit it if most popular.
- Cucumber: This provides a pleasant crunch, shade and recent style to the salad.
- Carrot: This additionally provides a pleasant crunch, shade and recent style to the salad.
- Mayonnaise: Use your favourite mayonnaise. The sweetness and acidity of the mayonnaise extensively range relying on the model. That is advantageous as a result of you’ll be able to modify it to your style by including sugar and/or vinegar/lemon juice.
- Optionally available filling components: Different frequent components embody apple (skinny, small slices), raisins (or dry cranberries), and onion (finely chopped). Some folks additionally use ham (finely chopped), corn, and so on.
- Optionally available flavoring components: Though not basic for any such Korean potato salad, you need to use bitter cream or plain yogurt to swap out a few of the mayonnaise when you like. A bit of little bit of mustard or dijon mustard can be good too.
Find out how to make Korean potato salad
Peel and lower the potatoes into about 1.5-inch items. Attempt to lower them into the identical measurement for even cooking. Drain and mash them till clean. I like to go away some chunks for a mixture of texture.
Place the egg(s) in a small sauce pot with chilly water masking the egg(s). Convey it to a boil. Flip the warmth off, cowl, and let the eggs cook dinner in sizzling water for 12 – 13 minutes. As soon as cooked, take away the eggs and place them in chilly water to chill for about 10 minutes earlier than peeling. Gently faucet the egg on the countertop to crack all sides. Attempt to get beneath the movie/membrane and begin peeling. It’s simpler when you peel them in water or below operating water.
Reduce the cucumber and carrot in half lengthwise and thinly slice. Frivolously sprinkle the cucumber with salt and put aside for a couple of minutes to take away moisture. No salt is critical because the carrot doesn’t comprise as a lot moisture because the cucumber.
Roughly chop the egg(s), leaving the yolk if utilizing it for optionally available garnish.
Mix the whole lot, besides the egg, and blend with the seasoning components. Style and add extra mayonnaise, salt, and/or sugar to style. I add the egg on the finish to not break up an excessive amount of.
You possibly can serve this potato salad at room temperature or chilled. It will possibly preserve effectively in an air-tight container within the fridge for 3 – 4 days.
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Korean Potato Salad
Different optionally available components (see be aware)
Peel and lower the potatoes into related measurement chunks (1 to 1.5-inch items).
Place the potatoes in a medium measurement pot, and canopy with chilly water. Convey it to a boil over medium excessive warmth. Scale back the warmth to medium, cowl and proceed to boil the potatoes till simply pierced with a fork or a chopstick.
Drain and mash the potatoes in a mixing bowl with a fork till clean. Depart some small chunks when you like. Set it apart.
Place the egg(s) in a small sauce pot with chilly water masking the egg(s). Convey it to a boil. Flip the warmth off, cowl, and let the eggs cook dinner in sizzling water for 12 – 13 minutes. Take away the eggs and place them in chilly water for about 10 minutes earlier than peeling.
Reduce the cucumber in half lengthwise and thinly slice. Frivolously sprinkle with salt. Set it apart whereas getting ready the opposite components, after which tightly squeeze to take away moisture.
Reduce the carrot in half lengthwise and thinly slice. No salt is critical because the carrot doesn’t comprise as a lot moisture because the cucumber.
Roughly chop the egg(s), leaving the yolk if utilizing it for optionally available garnish. See optionally available garnish beneath.
Add the cucumber, carrot, mayonnaise (begin with 5 tablespoons), salt (begin with 1 teaspoon), optionally available sugar, and lemon juice (or vinegar) to the bowl with the mashed potatoes. Combine the whole lot effectively. Style and add extra mayonnaise, salt, and/or sugar to style.
Throw within the chopped egg and toss gently to evenly distribute the egg items.
Optionally available egg yolk garnish
Optionally available flavoring components: Though not basic for any such Korean potato salad, you need to use bitter cream or plain yogurt to swap out a few of the mayonnaise when you like. A bit of little bit of mustard or dijon mustard can be good too.