Korean Potato Salad (Gamja Salad)
Creamy Korean potato salad, a popular side dish in BBQ restaurants and homes, combines fluffy mashed potatoes with crunchy vegetables for a delightful taste and texture.
Ingredients
- 1 1/4 lb (600 g) potatoes yukon or russet
- 1/2 English cucumber or 1 Lebanese cucumber thinly sliced
- 1/2 small carrot finely chopped
- 1/4 medium onion finely chopped
- 3 hard boiled eggs
- 4 tbsp mayonnaise
- 2 tsp yellow mustard
- 1-2 tbsp honey
- 1 tbsp melted butter
- salt and pepper to taste
Optional add-ins
- 1/2 cup deli ham chopped
- 1/2 sweet apple chopped
- 3 tbsp raisin
Instructions
- Combine thinly sliced cucumber, chopped carrots, and onion pieces in a bowl. Add salt, sugar, and vinegar, toss well, and set aside for 10 minutes. Squeeze out excess moisture from the vegetables and set aside.
- Bring water to boil and add a big pinch of salt. Boil potatoes in salted water until fork-tender. Drain, place in a large mixing bowl, and mash with a fork or potato masher.
- Finely chop the hard-boiled eggs, reserving 1-2 yolks for garnish.
- Add the reserved vegetables, chopped eggs, mayonnaise, mustard, honey, melted butter, salt, and pepper to the mashed potatoes. Mix well until creamy and well incorporated. Adjust seasoning with more salt if needed. Place the potato salad in a serving bowl.
- To garnish, press the reserved egg yolks through a mesh strainer over the salad to create fine yellow crumbs on top. It makes a beautiful presentation.
- Optional: For a heartier taste and crunchy texture, try adding finely chopped deli ham, apples, raisins, or other small pieces of dried fruit.
Video
Nutrition
Calories: 281kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 370mg | Potassium: 614mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg