Korean Potato Salad

Korean Potato Salad

Side Dish.
Prep Time: 10 minutesCook Time: 20 minutes.
Servings: 6.
Print Recipe.

Korean Potato Salad

Korean potato salad is very simple to make, and this dish is highly versatile. Feel complimentary to utilize more or less of the ingredients than whats in the recipe or include additional components. Just change the quantities of the flavoring components to taste.
Korean potato salad active ingredients.

Korean Potato Salad

How to make Korean potato salad.
Peel and cut the potatoes into about 1.5-inch pieces. Try to cut them into the exact same size for even cooking.

IngredientsOther optional components (see note).
InstructionsPeel and cut the potatoes into similar size pieces (1 to 1.5-inch pieces). Place the potatoes in a medium size pot, and cover with cold water. Bring it to a boil over medium high heat. Lower the heat to medium, cover and continue to boil the potatoes until easily pierced with a fork or a chopstick. Drain and mash the potatoes in a blending bowl with a fork until smooth. If you like, leave some small pieces. Set it aside. Location 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. Eliminate the eggs and position them in cold water for about 10 minutes prior to peeling. Cut the cucumber in half lengthwise and very finely slice. Lightly sprinkle with salt. Set it aside while preparing the other ingredients, and then tightly squeeze to remove wetness. Cut the carrot in half lengthwise and very finely piece. No salt is necessary as the carrot does not consist of as much wetness as the cucumber. Roughly chop the egg( s), leaving the yolk if utilizing it for optional garnish. See optional garnish listed below. Add the cucumber, carrot, mayo (start with 5 tablespoons), salt (start with 1 teaspoon), optional sugar, and lemon juice (or vinegar) to the bowl with the mashed potatoes. Mix whatever well. Taste and add more mayo, sugar, and/or salt to taste. Throw in the sliced egg and toss gently to uniformly disperse the egg pieces. Optional egg yolk garnish.
NotesOptional filling ingredients: Other typical components include apple (thin, little pieces), raisins (or dry cranberries), and onion (carefully sliced). Some people also use ham (carefully sliced), corn, etc.
Optional flavoring components: Although not traditional for this type of Korean potato salad, you can utilize sour cream or plain yogurt to switch out some of the mayo if you like. A little bit of mustard or dijon mustard will be good too.

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This velvety, mayonnaise-based potato salad (gamja salad, 감자 샐러드) is the potato salad I matured on! Youve most likely had a comparable type of potato salad from a variety of side meals at Korean dining establishments. This recipe is my mamas potato salad with my little tweaks.
While there are numerous variations of potato salad, the traditional version, likewise referred to as yetnal (옛날, old-style) gamja salad, is made with mashed boiled potatoes, tough boiled eggs, crunchy veggies such as cucumber and carrot, and in some cases fresh and/or dried fruits such as apple and raisins.
The consistency of the potato is smooth and soft, and the salad gets nice textural contrasts from the other veggies. My mothers potato salad wasnt strained with lots of other active ingredients. She would utilize a small quantity of each component and cut whatever thin and small to match the soft mashed potatoes.
This type of potato salad is typically worked as a side meal. Put on a soft roll or between slices of bread, its also taken pleasure in as a sandwich. I love having the leftovers as a breakfast sandwich. When I make potato salad entirely for sandwiches, nevertheless, I include a lot more crispy vegetables, consisting of sliced up green cabbage and onions. Its a somewhat different dish, which I wish to share quickly.

Korean Potato Salad.

Location the egg( s) in a small sauce pot with cold water covering the egg( s). Turn the heat off, cover, and let the eggs prepare in hot water for 12– 13 minutes. Once prepared, remove the eggs and put them in cold water to cool for about 10 minutes before peeling.
Cut the cucumber and carrot in half lengthwise and very finely piece. Lightly spray the cucumber with salt and reserve for a couple of minutes to remove moisture. No salt is needed as the carrot does not contain as much wetness as the cucumber.
Roughly chop the egg( s), leaving the yolk if using it for optional garnish.

Potatoes: Russet (aka baking) potatoes are excellent for this kind of potato salad. The starchy potatoes offer a perfectly soft texture. I also like Yukon gold potatoes which have a buttery flavor and velvety texture.
Hard-boiled eggs: The eggs are timeless for this salad but you can omit it if chosen.
Cucumber: This includes a good crunch, color and fresh taste to the salad.
Carrot: This likewise includes a nice crunch, color and fresh taste to the salad.
Mayonnaise: Use your favorite mayo. The sweetness and acidity of the mayo widely vary depending on the brand name. This is fine because you can change it to your taste by adding sugar and/or vinegar/lemon juice.
Optional filling active ingredients: Other typical active ingredients include apple (thin, small pieces), raisins (or dry cranberries), and onion (finely chopped). Some individuals likewise use ham (carefully chopped), corn, etc.
Optional flavoring active ingredients: Although not classic for this type of Korean potato salad, you can utilize sour cream or plain yogurt to swap out a few of the mayo if you like. A bit of mustard or dijon mustard will be great too.

Integrate everything, other than the egg, and blend with the seasoning ingredients. Taste and add more mayonnaise, sugar, and/or salt to taste. I add the egg at the end not to break up excessive..
You can serve this potato salad at space temperature or chilled. It can keep well in an air-tight container in the fridge for 3– 4 days.

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Published 07/13/2022 Upgraded 07/13/2022.
This soft, creamy, and crispy Korean potato salad is easy to make with a couple of easily found ingredients. Serve chilled or at room temperature level.

This velvety, mayonnaise-based potato salad (gamja salad, 감자 샐러드) is the potato salad I grew up on! My mothers potato salad wasnt overloaded with lots of other components. When I make potato salad solely for sandwiches, nevertheless, I add a lot more crunchy veggies, consisting of chopped green cabbage and onions. Korean potato salad is really easy to make, and this recipe is extremely versatile. Potatoes: Russet (aka baking) potatoes are fantastic for this type of potato salad.

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