Korean Potato Salad

Korean Potato SaladHonestly.., there is nothing Korean about it in this Potato salad.

Then why do I call it Korean?

Well…, because I had this kind of potato salad only in Korean restaurants and I always loved it. Velvety smooth mashed potatoes with crunch vegetables and hint of sweetness coming from the honey and raisins, this Korean Potato Salad was just perfect to top on my toasts for a simple lunch.

Be creative with what you can add to the salad for your liking. It will make a wonderful finger food to any gatherings. See how pretty they look…!



Only 4 ingredients to make dressing.


Mix all together. Set aside.


Cook your potatoes until fork tender.


Remove seeds from the cucumber. You ain’t want your salad to be soggy.


Slice them into 1/4″ strips. Sprinkle some salt and let it sit for 15 minutes. That will withdraw some moisture.


Rinse once and squeeze out.




Chop some ham and red pepper…


Chop 3 hard boiled egg whites, too. Reserve the egg yolks.


Mash your potatoes. I wouldn’t mash too much. A little potato chunks here and there would be nice.


Add all your chopped friends to the bowl and pour the dressing over.


Add the raisins.  No like raisins? Leave it out, then.


Mix well, Maxwell!


Use your reserved egg yolk this way. Sieve through a mesh strainer to get this beautiful yellow crumbs.


And sprinkle over your potato salad.

Voila! That was easy! Look how pretty that is, totally Gangnam style…!


Recently my family has been enjoying the “Gangnam Style” music video by K-pop singer Psy.
(Gangnam is popular shopping and entertainment area of Seoul)

Yeah, my little daughter is getting pretty good at the funny horse dance now.
I call her, “Eunni(언니) Gangnam style!”  ㅋㅋ  :)


Hope you can give this Korean Potato Salad a try.

Have a fabulous weekend, …with the *Gangnam style*!!!


Korean Potato Salad

Korean Potato Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6 small servings


  • 1 lb (450g) potatoes (yukon or russet)
  • 1/2 cucumber, sliced in half lengthwise and seeded
  • 1/3 cup red pepper minced
  • 1/3 cup ham chopped
  • 1/4 cup raisins, optional
  • 3 hard boiled eggs
  • 3 tablespoon mayonnaise
  • 4 tablespoon plain yogurt (Greek style preferred)
  • 2 tablespoon honey
  • 3/4 teaspoon salt
  • dashes white pepper, optional


  1. Cook potatoes in boiling water until fork tender and let them cool and peel off the skim, set aside.
  2. Cut the cucumber to 2-3 sections and slice each log into thin strips, sprinkle a few pinches of salt over and toss together. Set a side for 15 minutes to withdraw moisture. Rinse once and squeeze out the water. Chop them finely into small chunks. Set aside.
  3. Chop egg whites into small pieces. Reserve yolks.
  4. In a small mixing bowl, combine mayonnaise, yogurt, honey and salt & pepper, mix well.
  5. In a large mixing bowl mash the potatoes briefly, add the cucumber pieces, ham, red pepper, egg white pieces, and the raisins. Pour the dressing over and mix well with a spatula. Chill your salad.
  6. In a coarse mesh strainer, place the reserved egg yolks and press them down with a spoon. You will get the yellow egg yolk crumbs.
  7. Place the salad in the serving platter and spoon over the yolk crumbs all over.
  8. Serve cold or at room temperature.

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  1. 1


    This is very interesting Holly. I always thought korean potato salad is very similar to the japanese potato salad, just mashed egg with potato, chopped cucmber and kewpie mayo. This is very different, love the sieved egg yolk idea ;). Thanks for sharing, will definitely try to make this.

  2. 4


    The Korean restaurant in my area also makes a potato salad that’s on the sweet side a little bit. I recreated it on Youtube a few years ago but their version didn’t include raisins.

    I think hubby will like like this very much. :)

  3. 6


    HAHA…your “Gangnam style” comment totally cracked me up! That music video is hilarious, isn’t it?! Some friends and I did a parody of it to cheer up one of our Korean friends who is recovering from a bad accident…and now I always have that song stuck in my head!

  4. 12

    Maria says

    Hi! Just ran across your site! I’m Korean, but hadn’t had this potato salad until I went to a restaurant a few months ago. In their version they add sweetness with chohpped apples-the additional crispness adds some nice texture!

    • 13

      Holly says

      I have eaten the salad with apples, too. That adds nice crispness. You have to finish the salad the same day, though, because the apples can make the salad soggy after a while

  5. 14


    Nice variation on potato salad. I like the idea of mashing up the potatoes, and you’ve added some ingredients that aren’t in any of the potato salads I typically make. Very nice recipe – thank you.

  6. 15


    Korean potato is very similar to Japanese potato, but I LOVE your egg york trick – SUPER pretty!!!! And not to mention, I love your potato salad bowl. I miss having special bowls like that we can find everywhere in Japan. :-)

    • 16

      Holly says

      I know. I love Asian style pottery-ware and wish to find some here but not much luck. I got that bowl in Korea. Isn’t it nice?

  7. 17


    Hi! Just found your blog. The comment about Gangnam style is funny-understandable. Recently tried spicy cold buckwheat noodles in broth at a local Korean spot in So.Cal.
    Soo good. Do you have something simular?
    Kham sa hap ne da! :-)

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