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Korean Gamja Salad Recipe

Korean · Side Dish · 35 min total

A creamy, slightly sweet and tangy Korean-style potato salad with crunchy vegetables and a hint of apple. Perfect as a side dish or sandwich filling.

Ingredients

• 4 medium potatoes (about 600g), peeled and cubed
• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped cucumber (seeds removed)
• 1/4 cup finely chopped onion
• 1/2 apple (Fuji or Gala), peeled and finely chopped
• 2 hard-boiled eggs, chopped
• 2 green onions, thinly sliced

Instructions

1. Place potatoes in a pot, cover with cold water, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool slightly.
2. While potatoes cook, in a small bowl mix mayonnaise, sugar, rice vinegar, salt, and pepper until smooth.
3. In a large bowl, combine carrot, cucumber, onion, apple, hard-boiled eggs, and green onions.
4. Add the warm potatoes to the vegetable mixture and gently fold together.
5. Pour the dressing over the salad and mix until well coated. Adjust seasoning if needed.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips

• For extra crunch, add 1/4 cup finely chopped walnuts or pine nuts.
• Serve chilled as a side with Korean BBQ or use as a filling for sandwiches.
• Store in an airtight container in the refrigerator for up to 3 days.

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