Korean Potato Salad (Gamja Salad)

Name: Korean Potato Salad (Gamja Salad)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Korean
Ingredients: 2 cups potatoes (chopped into 1-inch pieces); 2 hard-boiled eggs (cut into bite-sized pieces); ½ English cucumber (thinly sliced); ¼ cup corn; ¼ cup carrots (small diced); ¼ cup apple (small diced); ⅓ cup mayonnaise; 1 ½ teaspoons rice apple vinegar; 1 teaspoon sugar; Salt and black pepper to taste

There’s something immediately comforting about a bowl of Korean potato salad—steam rising from tender potato chunks, the sweet tang of apples and corn, and the creamy whisper of mayonnaise rounded with a hint of rice vinegar. The aroma is subtly sweet and savory; the first bite gives you a gentle mash of textures (soft potato, crisp cucumber, and pops of corn), and the finish is lightly tangy and slightly sweet. It’s the kind of dish that feels like home even on a busy weeknight, and like celebration at a potluck table.

This gamja salad is perfect for lazy weekend breakfasts, warm-weather picnics, Korean-style banchan spreads, or as a hearty side for family gatherings. If you’re searching for a recipe that comforts, travels well, and gets requests for seconds, this is it. For a different potato-salad spin at your next gathering, you might also enjoy this Mediterranean take on potato salad: Mediterranean potato salad inspiration.

At a Glance

Prep Time: 15 minutes (plus 10 minutes for cucumber draining and cooling)
Cook Time: 15 minutes
Total Time: ~40 minutes (including cooling/draining)
Servings: 3
Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

Nutritional estimates below are calculated per serving (recipe yields ~3 servings) using USDA FoodData Central entries for individual ingredients and standard portion sizes; for guidance on dietary recommendations, see resources such as the Mayo Clinic. These are estimates and will vary based on exact ingredient brands and portion sizes.

Per serving (approximate)

Calories: 340 kcal
Protein: 7 g
Carbohydrates: 26 g
Fat: 24 g
Dietary Fiber: 3.5 g
Sodium: ~360 mg

Notes:

The fat and calorie totals are influenced primarily by the mayonnaise (typical commercial mayo is calorie-dense). Substituting light mayo or a yogurt-based dressing will reduce calories and fat.
Macronutrient and calorie values are aggregated from USDA FoodData Central ingredient profiles and rounded for clarity. For personalized dietary advice, consult a registered dietitian or resources such as the Mayo Clinic.

Why You’ll Love It

This Korean potato salad hits emotional and sensory sweet spots. It’s nostalgic—the kind of comfort food that might remind you of home-cooked lunches and family gatherings—yet bright and modern with fruit and crunchy cucumber. The balance of creamy mayo, tangy rice vinegar, and little bursts of sweetness from apples and corn creates an addictive contrast of flavors. It’s quick to make, scales easily for crowds, and pairs well with grilled proteins or simple sandwiches. Make it for a cozy weekend brunch, bring it to a picnic, or keep it in the fridge as a ready-to-go side.

How to Make Korean Potato Salad (Gamja Salad)

Ingredients

2 cups potatoes (chopped into 1-inch pieces)
2 hard-boiled eggs (cut into bite-sized pieces)
½ English cucumber (thinly sliced)
¼ cup corn
¼ cup carrots (small diced)
¼ cup apple (small diced)
⅓ cup mayonnaise
1 ½ teaspoons rice apple vinegar
1 teaspoon sugar
Salt and black pepper to taste

Optional ingredients and substitutions:

Substitute Greek yogurt or a half-mayo/half-yogurt mix for lighter dressing.
Use vegan mayonnaise to make the salad egg- and dairy-free (omit eggs or use tofu cubes).
Add a teaspoon of toasted sesame oil for a nutty aroma.
Swap apple for pear or use sweet pickles for extra tang.

Preparation steps (numbered)

Prepare the cucumber: place the thin cucumber slices in a bowl, sprinkle lightly with a pinch of salt, toss, and let sit for 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze slices in a clean towel or paper towel and drain off the liquid.
Boil the potatoes: fill a pot with cold water, add a pinch of salt, and bring to a boil. Add the chopped potatoes and boil until fork-tender, about 15 minutes.
Add carrots near the end: add the diced carrots to the pot during the last 3 minutes of the potatoes’ cooking time so they become tender but not mushy.
Drain and cool: drain the potatoes and carrots in a colander. Let them cool slightly so the dressing doesn’t melt when combined.
Combine the salad mix: in a large mixing bowl, add the warm (not hot) potatoes and carrots, drained cucumber, corn, diced apple, and the chopped hard-boiled eggs.
Make the dressing: in a small bowl, whisk together the mayonnaise, rice apple vinegar, sugar, a pinch of salt, and a few grinds of black pepper until smooth.
Dress the salad: pour the dressing over the potato mixture and gently toss until everything is evenly coated. Taste and adjust seasoning with salt and pepper as needed.
Chill briefly: refrigerate for at least 20–30 minutes to let flavors meld, though it can be served immediately if desired.

Practical tips

Avoid overmixing: stir gently to keep some chunks of potato for pleasant texture.
Check doneness: potatoes should be tender but not falling apart.
If potatoes are too hot, the dressing will thin; allow them to cool slightly for a thicker texture.
For a creamier salad, mash a few pieces of potato against the bowl while tossing.

Best Pairings

Serve chilled as a side for grilled meats (bulgogi, chicken skewers) or alongside pan-seared fish.
Make it part of a banchan spread with kimchi, steamed rice, and pan-fried tofu.
Enjoy it on its own as a light lunch with a cup of green tea or coffee.
For a picnic, serve in a shallow bowl with crusty bread or as a filling for sandwiches or wraps.
Try it alongside a quick Korean egg rice (gyeran-bap) for a simple, satisfying meal: Korean egg rice pairing idea.

Keeping it Fresh

Room temperature: Do not leave this mayo-and-egg based salad at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C), per standard food-safety guidance.
Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Stir gently before serving.
Freezer: Freezing is not recommended — mayonnaise and fresh vegetables (cucumber, apple) suffer texture changes. If you want to prep in advance, store the dressing separately and assemble within 24 hours.

Chef’s Advice

Use waxy potatoes (Yukon Gold or red potatoes) for a creamier texture that still holds its shape; russets can become too mealy.
For crisp cucumber, seed it before slicing if it’s watery—seeds add moisture.
Slightly warm potatoes absorb flavors better; combine them when still warm (but not hot) for deeper integration with the dressing.
Balance is key: if your salad tastes flat after resting, add a splash more rice vinegar or a small pinch of sugar to brighten flavors.
If using store-bought mayonnaise, stir it before measuring to ensure consistent texture and volume.

Creative Twists

Vegan Version: Use vegan mayonnaise and omit eggs; add cubed firm tofu for extra protein.
Lighter Option: Replace half or all of the mayo with plain Greek yogurt for tang and protein, and reduce calories.
Spicy Kick: Add 1 teaspoon gochujang (Korean red pepper paste) mixed into the dressing for a sweet-heat variation.
Smoky & Savory: Fold in chopped, cooked bacon or smoked salmon for a richer, savory profile.
Herb-forward: Stir in chopped chives, dill, or scallions for fresh herbal notes; finish with a drizzle of toasted sesame oil and sesame seeds for an Asian twist.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes—assemble and refrigerate up to 24 hours ahead. Flavors meld nicely, but give it a gentle stir before serving.

Q: How can I prevent watery salad from cucumber?
A: Salt the slices and press them after 10 minutes to remove excess water. Pat dry before adding.

Q: Is there a healthier swap for mayonnaise?
A: Substitute plain Greek yogurt or use a mix of light mayo and yogurt to cut calories while keeping creaminess.

Q: Can I omit eggs?
A: Yes—eggs are traditional but optional. For a similar texture, add small cubes of firm tofu or extra apple for sweetness.

Q: Will this freeze well?
A: Not recommended—mayonnaise and fresh produce change texture when frozen. If you must freeze, omit mayo and add fresh dressing after thawing.

Conclusion

Korean potato salad (gamja salad) is an approachable, comforting dish that balances creamy, sweet, and tangy elements—perfect for family meals, potlucks, or a simple side that elevates weeknight dinners. Try the recipe, play with the variations, and share your results so others can enjoy this little taste of Korean home cooking. For another classic take on this dish, see this detailed version from a longtime home-cook resource: Best Korean Potato Salad (Gamja Salad) – Kimchimari. If you’re curious about an alternate home-style perspective and techniques, this recipe collection provides another great guide: Korean Potato Salad – Korean Bapsang.

If you make it, snap a photo and drop a comment — I love hearing how you personalized the salad.