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Gamja salad, or Korean-style potato salad, is a classic side dish. And there’s good reason—it goes with just about everything, from Korean barbecue to fried chicken to burgers.
The salad’s creamy texture comes from roughly mashing the potatoes and mixing them with mayonnaise and boiled eggs. The creaminess is punctuated by bites of crunch from cucumber and carrot, which also add a bit of color. It’s a good choice for a gathering since you can make the potato salad entirely ahead of time. In fact, it tastes even better the next day.
Easy Recipe Variations
- Add 1/2 to 1 finely diced apple for fruity crunch.
- Add a big handful of raisins or dried cranberries for another texture and flavor.
- Toss some thinly sliced green onion or minced raw onion into the mix.
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Korean Classics
Prep time includes the 30 minutes to marinate.
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2 medium Persian cucumbers, halved lengthwise and thinly sliced (about 3/4 cup)
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1 teaspoon kosher salt, divided, plus more to taste
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1 small carrot, peeled, cut lengthwise, and thinly sliced (about 1/3 cup)
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1 pound russet potatoes (about 2 medium), peeled and each cut into 8 equal pieces
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2 large eggs
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1/2 cup mayonnaise
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2 teaspoons unseasoned rice wine vinegar
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2 teaspoons granulated sugar
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Salt the cucumbers:
Stir the cucumbers and 1/2 teaspoon salt in a medium bowl. Let sit until the cucumbers release their liquid, about 30 minutes. Drain and place them on a paper towel-lined plate to dry.
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
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Blanch the carrots:
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the carrots and cook until bright orange and crisp-tender, about 2 minutes. Remove the carrots from boiling water using a slotted spoon or a spider and immediately place them in a large bowl of ice water to stop them from cooking.
Scoop the carrots out of the ice bath and transfer them to the paper towel-lined plate with the cucumbers.
Reserve the ice bath.
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
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Cook the potatoes and eggs:
Bring the water in the pot back to a boil over high heat. Gently add the potatoes and eggs. Boil the eggs for 10 minutes. Transfer the boiled eggs to the reserved ice bath (adding more ice if needed).
Continue to cook the potatoes until tender and a fork can be inserted without resistance, another 6 to 8 minutes. Drain them and return them to the pot. Shake the pot over medium heat to dry the potatoes. Remove from the heat and set aside.
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
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Prepare the eggs:
While the potatoes finish cooking, peel the eggs. Separate the egg whites from the egg yolks. Roughly chop the egg whites and transfer to a medium bowl. Finely crumble the egg yolks and transfer all but 1 tablespoon of the yolk to the same bowl.
Place the reserved 1 tablespoon egg yolk in a small bowl, cover, and refrigerate until ready to serve.
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
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Make the sauce:
Whisk the mayonnaise, vinegar, sugar, and remaining 1/2 teaspoon salt in a large bowl until combined and the sugar dissolves.
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
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Assemble the potato salad:
Add the potatoes and lightly mash with a potato masher until the dressing is incorporated.
Fold the vegetables and eggs into the potatoes until just incorporated. Cover and chill for at least 1 hour or up to 3 days. Season with salt to taste and garnish with the reserved crumbled egg yolk before serving.
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Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
| Nutrition Facts (per serving) | |
|---|---|
| 232 | Calories |
| 15g | Fat |
| 19g | Carbs |
| 4g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 232 |
| % Daily Value* | |
| 15g | 20% |
| Saturated Fat 3g | 13% |
| 70mg | 23% |
| 366mg | 16% |
| 19g | 7% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| 4g | |
| Vitamin C 7mg | 35% |
| Calcium 29mg | 2% |
| Iron 1mg | 7% |
| Potassium 482mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.