Korean Potato Salad (Gamja Salad)
A korean style potato salad typically served as part of the banchan for Korean barbecue.
Ingredients
- 5 medium potatoes (you can use Russet or Yukon Gold)
- 2 medium carrots
- 1 large celery stalks (or two small, chopped)
- 1 small cucumber (peeled and chopped, or unpeeled if organic)
- 1 small apple (cored, peeled, and diced)
- 2 eggs (hardboiled, chopped)
- ½ cup mayonnaise
- 1 Tbsp yellow mustard (not English or Dijon)
- 2 Tbsp rice vinegar (or apple cider vinegar)
- ⅛ tsp sugar (a pinch)
- ½ tsp Kosher salt (or sea salt, to taste)
- ⅛ tsp black pepper (freshly ground, to taste)
Instructions
Prepare the veg, fruit, and dressing:
- Wash/scrub the potatoes and put in a pot of cold water. Add about a teaspoonful of salt and bring to a boil, then simmer until cooked (check by inserting a skewer or toothpick into the center). Remove the potatoes and put on a plate, but do not discard the water.
- Bring the water to a boil and add the carrots for one minute, then remove. Chop the carrots into small pieces.
- Peel the potatoes while still warm. Mash half or more of the potatoes in a large bowl, and chop the rest into bite sized pieces.
- In a jug or medium sized bowl, whisk together the mayonnaise, mustard, vinegar, pinch of sugar and black pepper until a smooth consistency is acheived.
Mix the Korean potato salad together:
- Add the chopped potatoes, carrots, celery, cucumber, and apples to the bowl of mashed potatoes. You can mix or omit whatever you choose. Traditional gamja salad doesn't have celery, but I sometimes add it. Sprinkle with Kosher salt and black pepper, if desired.
- Pour the creamy dressing over the vegetables and fruit. Mix well.
- Add the chopped hard boiled eggs and mix again, gently. Once mixed, cover and refrigerate until ready to serve. You can just serve as is in a bowl (I added a celery leaf).
- Or you can make individual servings in bowls using an ice cream scoop, which is the traditional way to serve it with Korean bbq.
Notes
-Use quality ingredients for the best results
Nutrition
Serving: 1 bowl | Calories: 236kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 292mg | Potassium: 681mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2655IU | Vitamin C: 29mg | Calcium: 35mg | Iron: 1mg
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