Gamja salad, often known as gamja salad, is the potato salad that I grew up eating. It is a creamy potato salad that is based on mayonnaise. You’ve undoubtedly tried a potato salad that’s very similar to this one at one of the many Korean restaurants that serve a variety of side dishes. With a few modifications from me, this dish is a potato salad that my mother makes.
In spite of the fact that there are numerous versions of potato salad, the traditional version, which is also known as yetnal (옛날, old-style) gamja salad, is prepared by combining mashed potatoes that have been cooked, eggs that have been hard-boiled, crisp vegetables like cucumber and carrot, and occasionally fresh and/or dried fruits like apple and raisins.
The texture of the potato is soft and smooth, and the other veggies in the salad provide a wonderful contrast in terms of texture when combined with the potato. There were not an excessive number of extra ingredients in the potato salad that my mother made. So that it would go well with the soft mashed potatoes, she would use a modest amount of each ingredient and chop everything into quite thin and small pieces.
In most cases, this particular variety of potato salad is served as a side dish. Sandwiches can also be made with it by placing it on a soft roll or sandwiching it between two slices of bread. Having the leftovers for breakfast in the form of a sandwich is amazing. I do, however, add a great deal more crunchy vegetables to my potato salad when I make it just for sandwiches. These veggies include sliced green cabbage and onions.
Korean Potato Salad
I have a somewhat different recipe that I intend to share with you in the near future. The recipe for Korean potato salad is incredibly simple to prepare, and it allows for a great deal of versatility. If you want to use more or less of the ingredients than what is called for in the recipe, or if you want to add new ingredients, you are welcome to do so. To achieve the desired flavor, simply modify the proportions of the seasoning ingredients.
Korean potato salad ingredients
- Potatoes: Russet (aka baking) potatoes are great for this type of potato salad. The starchy potatoes give a nicely soft texture. I also like Yukon gold potatoes which have a buttery flavor and creamy texture.
- Hard-boiled eggs: The eggs are classic for this salad but you can omit it if preferred.
- Cucumber: This adds a nice crunch, color and fresh taste to the salad.
- Carrot: This also adds a nice crunch, color and fresh taste to the salad.
- Mayonnaise: Use your favorite mayonnaise. The sweetness and acidity of the mayonnaise widely vary depending on the brand. This is fine because you can adjust it to your taste by adding sugar and/or vinegar/lemon juice.
- Optional filling ingredients: Other common ingredients include apple (thin, small slices), raisins (or dry cranberries), and onion (finely chopped). Some people also use ham (finely chopped), corn, etc.
- Optional flavoring ingredients: Although not classic for this type of Korean potato salad, you can use sour cream or plain yogurt to swap out some of the mayonnaise if you like. A little bit of mustard or dijon mustard will be good too.
How to make Korean potato salad
Peel and cut the potatoes into about 1.5-inch pieces. Try to cut them into the same size for even cooking. Drain and mash them until smooth. I like to leave some chunks for a mix of texture.
Place the egg(s) in a small sauce pot with cold water covering the egg(s). Bring it to a boil. Turn the heat off, cover, and let the eggs cook in hot water for 12 – 13 minutes. Once cooked, remove the eggs and place them in cold water to cool for about 10 minutes before peeling. Gently tap the egg on the countertop to crack all sides. Try to get underneath the film/membrane and start peeling. It’s easier if you peel them in water or under running water.
Cut the cucumber and carrot in half lengthwise and thinly slice. Lightly sprinkle the cucumber with salt and set aside for a few minutes to remove moisture. No salt is necessary as the carrot doesn’t contain as much moisture as the cucumber.
Roughly chop the egg(s), leaving the yolk if using it for optional garnish.
Combine everything, except the egg, and mix with the seasoning ingredients. Taste and add more mayonnaise, salt, and/or sugar to taste. I add the egg at the end not to break up too much.
You can serve this potato salad at room temperature or chilled. It can keep well in an air-tight container in the fridge for 3 – 4 days.
FAQ:
What is Korean Potato Salad?
Korean Potato Salad is a popular side dish in Korean cuisine made with potatoes, carrots, hard-boiled eggs, and other ingredients mixed with mayonnaise or a mayonnaise-based dressing. It’s creamy, slightly sweet, and often served cold as a refreshing accompaniment to meals.
What are the key ingredients in Korean Potato Salad?
The main ingredients include potatoes, carrots, hard-boiled eggs, mayonnaise, sugar, and vinegar. Some variations may also include ingredients like cucumber, onion, or apple for added flavor and texture.
Is Korean Potato Salad served hot or cold?
Korean Potato Salad is typically served cold. After mixing all the ingredients together, it’s chilled in the refrigerator before serving to allow the flavors to meld and for a refreshing temperature contrast.
Can Korean Potato Salad be made ahead of time?
Yes, Korean Potato Salad can be made ahead of time. In fact, it often tastes even better after chilling in the refrigerator for a few hours or overnight, allowing the flavors to develop. Just be sure to cover it tightly to prevent it from drying out.
Is Korean Potato Salad vegetarian/vegan-friendly?
The traditional recipe for Korean Potato Salad includes eggs and mayonnaise, so it’s not vegan-friendly. However, it can be made vegetarian by omitting the eggs or substituting vegan mayonnaise and omitting any non-vegetarian ingredients like ham, if included.
Can I customize Korean Potato Salad?
Yes, Korean Potato Salad can be customized according to personal preference. You can adjust the amount of sugar and vinegar for the dressing to achieve the desired level of sweetness and tanginess. Additionally, you can add or omit ingredients based on taste preferences or dietary restrictions.
What are some variations of Korean Potato Salad?
Some variations of Korean Potato Salad include adding ingredients like diced apples, pickles, onions, or ham for added flavor and texture. Some recipes also incorporate mustard or sour cream into the dressing for a different flavor profile.
How long does Korean Potato Salad last in the refrigerator?
Korean Potato Salad can typically last for 2-3 days in the refrigerator if stored in an airtight container. Be sure to check for any signs of spoilage before consuming leftovers.
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