Description
Korean Potato Salad (Gamja Salad) is a refreshing and creamy side dish featuring tender potatoes, crisp cucumbers, sweet corn, crunchy apples, and diced carrots, all mixed with a tangy, mildly sweet mayonnaise-based dressing. This salad offers a perfect balance of textures and flavors, making it a delightful accompaniment to any meal.
Ingredients
Scale
Vegetables & Fruits
- 2 cups potatoes (chopped into 1-inch pieces)
- ½ English cucumber (thinly sliced)
- ¼ cup corn
- ¼ cup carrots (small dice)
- ¼ cup apple (small dice)
Eggs
- 2 hard-boiled eggs (cut to bite-sized pieces)
Dressing
- â…“ cup mayonnaise
- 1 ½ teaspoons rice apple vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Prepare and salt cucumbers: Toss the thinly sliced cucumber with salt and let it sit for 10 minutes to draw out excess moisture. After resting, squeeze out the extra liquid and set the cucumber aside to keep the salad crisp and avoid sogginess.
- Cook potatoes and carrots: Boil potatoes in a pot of salted water until they are fork-tender, about 10-12 minutes. Add the diced carrots to the boiling water about 3 minutes before the potatoes are done cooking to ensure they remain slightly crisp. Drain and allow everything to cool completely to avoid breaking down the potatoes in the salad.
- Combine main ingredients: In a large bowl, mix the cooled potatoes and carrots with the prepared cucumbers, corn, diced apples, and chopped hard-boiled eggs, ensuring an even distribution of ingredients for balanced flavors and textures.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, rice apple vinegar, sugar, salt, and black pepper until the mixture is smooth and creamy, creating a harmonious sweet and tangy dressing.
- Toss the salad: Pour the dressing over the potato mixture and gently toss until all ingredients are well coated. Taste and adjust the seasoning with additional salt or pepper if necessary before serving.
Notes
- For best texture, use waxy potatoes like Yukon Gold or red potatoes.
- Adjust the sugar and vinegar according to your taste preference for sweetness and acidity.
- You can substitute rice apple vinegar with rice vinegar or apple cider vinegar if unavailable.
- Make sure to fully cool the cooked potatoes and carrots before mixing with mayonnaise to prevent a watery salad.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
- Adding chopped celery or green onions can introduce more crunch and flavor variations.