This smooth, creamy, and crunchy Korean potato salad is simple to make with a number of simply discovered elements. Serve chilled or at room temperature.
This creamy, mayonnaise-based potato salad (gamja salad, 감자 샐러드) is the potato salad I grew up on! You’ve in all probability had the same kind of potato salad from an array of facet dishes at Korean eating places. This recipe is my mother’s potato salad with my little tweaks.
Whereas there are numerous variations of potato salad, the basic model, additionally known as yetnal (옛날, old-style) gamja salad, is made with mashed boiled potatoes, onerous boiled eggs, crunchy greens resembling cucumber and carrot, and generally recent and/or dried fruits resembling apple and raisins.
The consistency of the potato is smooth and clean, and the salad will get good textural contrasts from the opposite greens. My mother’s potato salad wasn’t overloaded with a lot of different elements. She would use a small quantity of every ingredient and lower the whole lot small and skinny to go properly with the smooth mashed potatoes.
This kind of potato salad is normally served as a facet dish. Positioned on a smooth roll or between slices of bread, it’s additionally loved as a sandwich. I like having the leftovers as a breakfast sandwich. After I make potato salad solely for sandwiches, nonetheless, I add much more crunchy greens, together with sliced inexperienced cabbage and onions. It’s a barely totally different recipe, which I hope to share quickly.
Korean potato salad may be very simple to make, and this recipe is very versatile. Be at liberty to make use of kind of of the elements than what’s within the recipe or add further elements. Merely regulate the quantities of the seasoning elements to style.
Korean potato salad elements
- Potatoes: Russet (aka baking) potatoes are nice for any such potato salad. The starchy potatoes give a properly smooth texture. I additionally like Yukon gold potatoes which have a buttery taste and creamy texture.
- Onerous-boiled eggs: The eggs are basic for this salad however you may omit it if most popular.
- Cucumber: This provides a pleasant crunch, shade and recent style to the salad.
- Carrot: This additionally provides a pleasant crunch, shade and recent style to the salad.
- Mayonnaise: Use your favourite mayonnaise. The sweetness and acidity of the mayonnaise extensively fluctuate relying on the model. That is high quality as a result of you may regulate it to your style by including sugar and/or vinegar/lemon juice.
- Non-obligatory filling elements: Different frequent elements embrace apple (skinny, small slices), raisins (or dry cranberries), and onion (finely chopped). Some folks additionally use ham (finely chopped), corn, and so on.
- Non-obligatory flavoring elements: Though not basic for any such Korean potato salad, you should use bitter cream or plain yogurt to swap out a number of the mayonnaise for those who like. Just a little little bit of mustard or dijon mustard can be good too.
The right way to make Korean potato salad
Peel and lower the potatoes into about 1.5-inch items. Attempt to lower them into the identical dimension for even cooking. Drain and mash them till clean. I like to go away some chunks for a mixture of texture.
Place the egg(s) in a small sauce pot with chilly water masking the egg(s). Convey it to a boil. Flip the warmth off, cowl, and let the eggs prepare dinner in scorching water for 12 – 13 minutes. As soon as cooked, take away the eggs and place them in chilly water to chill for about 10 minutes earlier than peeling. Gently faucet the egg on the countertop to crack all sides. Attempt to get beneath the movie/membrane and begin peeling. It’s simpler for those who peel them in water or below operating water.
Lower the cucumber and carrot in half lengthwise and thinly slice. Flippantly sprinkle the cucumber with salt and put aside for a couple of minutes to take away moisture. No salt is important because the carrot doesn’t comprise as a lot moisture because the cucumber.
Roughly chop the egg(s), leaving the yolk if utilizing it for non-obligatory garnish.
Mix the whole lot, besides the egg, and blend with the seasoning elements. Style and add extra mayonnaise, salt, and/or sugar to style. I add the egg on the finish to not break up an excessive amount of.
You possibly can serve this potato salad at room temperature or chilled. It could maintain properly in an air-tight container within the fridge for 3 – 4 days.
Korean Potato Salad
Different non-obligatory elements (see notice)
Peel and lower the potatoes into comparable dimension chunks (1 to 1.5-inch items).
Place the potatoes in a medium dimension pot, and canopy with chilly water. Convey it to a boil over medium excessive warmth. Scale back the warmth to medium, cowl and proceed to boil the potatoes till simply pierced with a fork or a chopstick.
Drain and mash the potatoes in a mixing bowl with a fork till clean. Go away some small chunks for those who like. Set it apart.
Place the egg(s) in a small sauce pot with chilly water masking the egg(s). Convey it to a boil. Flip the warmth off, cowl, and let the eggs prepare dinner in scorching water for 12 – 13 minutes. Take away the eggs and place them in chilly water for about 10 minutes earlier than peeling.
Lower the cucumber in half lengthwise and thinly slice. Flippantly sprinkle with salt. Set it apart whereas getting ready the opposite elements, after which tightly squeeze to take away moisture.
Lower the carrot in half lengthwise and thinly slice. No salt is important because the carrot doesn’t comprise as a lot moisture because the cucumber.
Roughly chop the egg(s), leaving the yolk if utilizing it for non-obligatory garnish. See non-obligatory garnish beneath.
Add the cucumber, carrot, mayonnaise (begin with 5 tablespoons), salt (begin with 1 teaspoon), non-obligatory sugar, and lemon juice (or vinegar) to the bowl with the mashed potatoes. Combine the whole lot properly. Style and add extra mayonnaise, salt, and/or sugar to style.
Throw within the chopped egg and toss gently to evenly distribute the egg items.
Non-obligatory egg yolk garnish
Non-obligatory flavoring elements: Though not basic for any such Korean potato salad, you should use bitter cream or plain yogurt to swap out a number of the mayonnaise for those who like. Just a little little bit of mustard or dijon mustard can be good too.