Gamja Salad, you are in for a treat with this super simple but delicious Korean Potato Salad. Also known as Gamja Salad, this potato salad consists of light and fluffy mashed potatoes with a twist. Hints of sweetness and bits of extra crunch and freshness from cucumbers and carrots make for a delightful bite!
If you’ve never tried Korean potato salad before, then you are going to want to whip up a batch ASAP. It’s absolutely addictive and I can eat a whole bowl on its own as a meal. Packed with flavor and texture, this is a side dish you’re not going to want to miss.
And Don’t Forget #Lifes delicious, so let’s taste it.!!!!!
- 1 Kirby cucumber, deseeded and cut into 1/4-inch cubes
- ½ medium red onion, very finely diced
- 1 teaspoon kosher salt, plus more as needed
- 1 medium carrot, peeled and cut into 1/4-inch cubes
- 1 large russet potato (about 1 pound),
- peeled and cut into 2-inch cubes
- 1 large egg
- ⅓ cup plus 1 tablespoon mayonnaise (preferably Hellmann’s)
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- Freshly ground black pepper
- In a small bowl, combine the cucumber, red onion, and 1 teaspoon kosher salt. Set aside to sweat slightly.
- Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
- Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
- Add the mayonnaise, sugar, and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
- To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)