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Korean Potato Salad (Gamja Salad)

Korean potato salad (gamja salad) with creamy sweet mashed potatoes, crunchy vegetables, and chopped hard-boiled eggs. Boiled russet potatoes are roughly mashed, mixed with crisp blanched carrots and cucumber, then chilled for a thick, scoopable texture.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Korean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and vegetables
  • 3 lb russet potatoes peeled and cubed
  • 2 carrots diced small
  • 1 cucumber seeded and diced
  • 0.5 cup corn kernels
  • 4 hard-boiled eggs chopped
Sweet creamy dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sugar
  • 2 tbsp rice vinegar
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and prep
  1. Boil the russet potatoes in salted water until very tender, then drain well (look for a knife that slides in with almost no resistance).
  2. Mash the potatoes roughly (not completely smooth) so the salad has small creamy chunks rather than a uniform puree.
  3. Blanch the carrots in boiling water for 2 minutes, then drain (aim for bright color with a tender-crisp bite).
Assemble the salad
  1. Combine the mashed potatoes, carrots, cucumber, corn, and chopped hard-boiled eggs in a large bowl.
  2. Mix the mayonnaise, sugar, rice vinegar, salt, and pepper until smooth and glossy.
  3. Fold the dressing into the potato mixture until everything looks evenly coated and creamy, with vegetables and egg pieces still visible.
Chill
  1. Refrigerate the Korean potato salad for at least 2 hours before serving, until thick and cold throughout (cover to prevent drying).

Notes

For the creamiest gamja salad, mash the potatoes while still warm and fold the dressing in gradually so it clings to the chunky bits. Refrigerate in a covered container for up to 3 days; the texture will firm as it chills. Freezing is not recommended for the best cucumber and egg texture. For a lighter version, use light mayonnaise (use the same amount) and expect a slightly softer set after chilling.