Korean Potato Salad, known as Gamja Salad (감자샐러드), is a beloved dish in Korean cuisine, often served as a side dish (banchan) at Korean BBQ restaurants. This creamy salad combines fluffy potatoes with crunchy vegetables, sweet fruits, and hard-boiled eggs, all tossed in a tangy and slightly sweet mayonnaise-based dressing. The result is a delightful balance of textures and flavors that make it a comforting and refreshing accompaniment to various Korean meals. Its versatility allows for variations, including the addition of corn kernels, diced apples, or raisins, catering to different taste preferences.

Ingredients

For the Salad:

• 2 cups potatoes (peeled and chopped into 1-inch pieces)
  
  

• 2 hard-boiled eggs (chopped)
  
  

• ½ English cucumber (thinly sliced)
  
  

• ¼ cup corn kernels (canned or frozen)
  
  

• ¼ cup carrots (peeled and diced)
  
  

• ¼ cup apple (peeled and diced)
  
  

• ½ teaspoon salt (for cucumber)
  
  

For the Dressing:

• ⅓ cup mayonnaise (full-fat or Kewpie mayo)
  
  

• 1½ teaspoons rice wine vinegar
  
  

• 1 teaspoon sugar
  
  

• ½ teaspoon salt (or to taste)
  
  

• ¼ teaspoon black pepper
  
  

Optional Garnish:

• Crumbled egg yolk (from one of the hard-boiled eggs)
  
  

Directions

1. Prepare the Vegetables and Fruits:
   
   

   • Thinly slice the cucumber and sprinkle with ½ teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze out the water and set aside.
     
     

   • Peel and chop the potatoes into 1-inch pieces. Boil them in salted water until fork-tender, about 10 minutes. Drain and set aside to cool.
     
     

   • Peel and dice the carrots, apple, and hard-boiled eggs.
     
     

2. Make the Dressing:
   
   

   • In a bowl, whisk together the mayonnaise, rice wine vinegar, sugar, salt, and black pepper until smooth and well combined.

3. Assemble the Salad:
   
   

   • In a large mixing bowl, combine the cooled potatoes, chopped eggs, cucumber, corn, carrots, and apple.
     
     

   • Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
     
     

4. Serve:
   
   

   • Transfer the salad to a serving dish and garnish with crumbled egg yolk if desired.
     
     

   • Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutritional Information (per serving)

• Calories: Approximately 194 kcal
  
  

• Total Fat: 17 g
  
  

• Saturated Fat: 3 g
  
  

• Cholesterol: 101 mg
  
  

• Sodium: 739 mg
  
  

• Total Carbohydrates: 7 g
  
  

• Dietary Fiber: 1 g
  
  

• Sugars: 4 g
  
  

• Protein: 4 g