There’s something wonderfully comforting about a well-made potato salad, and when it comes to Korean potato salad, or gamja salad, you’re in for a creamy, slightly sweet, and savory treat that’s a little different from your traditional potato salad recipe. This version—packed with soft, mashed baby potatoes, diced ham, boiled egg slices, a hint of apple for sweetness, and creamy mayonnaise—brings together classic Korean flavors and textures in a way that feels both nostalgic and refreshingly new. If you’ve ever enjoyed Korean food side dishes at a BBQ spot, you’ve probably seen a variation of this salad nestled among the kimchi and pickled radish. Today, we’re diving deep into how to make Korean potato salad at home, with some added personality and crunch.
Creamy Korean Potato Salad with Ham and Boiled Egg Slices
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine Korean
Servings 4 generous portions
Medium pot with lid For boiling the potatoes and eggs
Mixing bowl Large enough to mix everything together
Potato masher A fork works too, but a masher makes it easier
Fine mesh strainer To cool boiled eggs quickly and drain corn
Cutting board and sharp knife For prepping your vegetables, apple, and ham
Rubber spatula For folding everything together without breaking it apart
Potatoes
- 1.5 lbs baby potatoes Yukon Gold or new potatoes work well for their creamy texture
- 1 tsp salt for boiling water
Vegetables & Fruits
- 1/2 small red apple peeled and finely diced (Fuji or Gala are best)
- 1/4 cup finely diced carrots
- 1/4 cup frozen sweet corn thawed
- 1/4 cup finely chopped cucumber optional, for added crunch
Protein
- 3 large boiled eggs 2 chopped, 1 sliced for garnish
- 1/2 cup diced cooked ham
Dressing
- 1/2 cup Korean mayonnaise Ottogi brand preferred, or Kewpie as an alternative
- 1 tbsp sugar
- 1 tsp rice vinegar or apple cider vinegar
- 1/2 tsp ground white pepper
- 1/2 tsp salt to taste
Boil the Potatoes and Eggs
Start by washing your baby potatoes thoroughly. Place them in a pot with cold water and 1 tsp salt. Bring to a boil and cook until fork-tender, about 15–18 minutes depending on size. In the last 10 minutes of boiling, gently lower the eggs into the same pot. Once done, drain and let everything cool.
Peel and Mash the Potatoes
While still warm (but cool enough to handle), peel the potatoes by rubbing off the skins with a clean towel or your hands. Mash them with a potato masher until smooth with a few small chunks remaining for texture.
Prep the Add-ins
Peel and dice the apple finely so it blends easily into the mash. Dice the ham, carrots, and two of the boiled eggs. Slice the third egg for garnish. If you're using cucumber, dice and lightly salt it, then squeeze out excess moisture.
Mix the Dressing
In a small bowl, combine the Korean mayonnaise, sugar, vinegar, pepper, and salt. This dressing should be creamy with a mild tang—lighter and slightly sweeter than what you’d find in traditional Western-style simple potato salad.
Combine Everything
In a large mixing bowl, fold together the mashed potatoes, diced veggies, ham, corn, apple, and chopped eggs. Pour in the dressing and gently mix until everything is well coated. Adjust seasoning to taste.
Chill and Serve
Transfer to a serving bowl or shape into small domes (a common presentation style for Korean side dish recipes). Top with egg slices and a sprinkle of parsley or cracked pepper if desired. Chill for at least 30 minutes before serving for best flavor.
Pairings
Korean potato salad is incredibly versatile and can be served in many ways:
- Korean BBQ: This dish is a classic among Korean BBQ potato salad sides. It balances the richness of grilled meats like bulgogi or galbi perfectly.
- Lunchboxes (Dosirak): Include a scoop in bento-style Korean lunchboxes alongside kimchi, rice, and rolled omelets.
- Picnic Table Favorite: It’s the Korean cousin of the classic new potato salad you might bring to a backyard picnic or potluck.
- On Sandwiches: Add it to a sandwich or slider for a creamy, savory layer.
- Fusion Plating: Serve with Japanese katsu for a blend of Japanese potato salad and Korean influences on one plate.
FAQs
1. What type of potatoes are best for Korean potato salad?
Baby potatoes or new potatoes like Yukon Gold are ideal because of their creamy texture. You can also use Russets, but they will be a bit fluffier and drier, requiring more mayonnaise to achieve the same richness.
2. Can I use different meats instead of ham?
Absolutely. While diced ham is a common and convenient protein, you could use shredded chicken, Spam (a Korean favorite), or even skip the meat entirely for a vegetarian version.
3. Is Korean mayonnaise really necessary?
Korean mayonnaise has a distinct flavor—richer, slightly tangy, and less sweet than American brands. Ottogi or Kewpie are great options. If those aren’t available, you can use regular mayo with a touch of lemon juice and a pinch of sugar.
4. What makes this different from Japanese potato salad?
Both are in the same family of creamy, mash-style salads, but Korean potato salad tends to be a bit sweeter and incorporates ingredients like ham, corn, and apple more often. Japanese potato salad usually includes cucumber, carrot, and sometimes onion, and is mashed smoother. You’ll find overlap in many asian potato recipes, but this version leans into Korean-style flavor.
5. Can I add apple and still call it Korean potato salad?
Yes, adding apple is quite traditional in gamja salad and is a key ingredient in many authentic versions. It gives a mild sweetness and crispness that plays well with the creamy texture.
