Korean potato salad (gamja salad) is not your average deli counter side. Creamy, slightly sweet, and studded with crunchy cucumbers and corn, this dish strikes a perfect balance between comfort food and refreshing banchan. Whether it’s served alongside a meal with rice and kimchi or tucked into a sandwich for lunch, Korean potato salad is beloved for its mellow flavor and addictive texture.
In Korea, this salad often appears at cafés in sandwiches or on the table as part of a home-cooked meal. What makes it special? The combination of buttery potatoes, soft-boiled eggs, and a slightly tangy-sweet dressing featuring mayo and a touch of yellow mustard. Cucumber slices—lightly salted and rinsed to remove bitterness and moisture—add a welcome crunch.
It’s a simple recipe, but full of heart—and once you try it, you’ll understand why it’s a staple in Korean homes and cafés alike. Give it a go and let it become your new favorite way to enjoy potatoes.
Korean-Style Potato Salad
Ingredients
Instructions
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Boil the potatoes
Peel the potatoes and cut them into large chunks. Place them in a pot with enough cold water to cover, then add 1 teaspoon of salt. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Keep in mind the boiling time may vary depending on the size of your potato pieces.
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Prepare the cucumber
While the potatoes are boiling, thinly slice the cucumber. Toss the slices with 1 teaspoon of salt and let them sit for about 10 minutes—this helps draw out excess moisture. Afterward, rinse the cucumber slices under cold water and gently squeeze out any remaining water.
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Boil the eggs
Once the potatoes are done, transfer them to a large mixing bowl. In the same pot of boiling water, gently lower in the eggs and boil for 9 minutes. Then, transfer the eggs to an ice bath to cool before peeling.
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Mash the base
Peel the cooled eggs and add them to the bowl with the potatoes. Using a fork or potato masher, mash everything together until it reaches your desired consistency—some people prefer it completely smooth, while others like a bit of chunkiness.
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Mix in the extras
Add the prepared cucumber, sweet corn, mayonnaise, and yellow mustard to the potato mixture. Stir well until everything is evenly combined.
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Season to taste
Add salt and pepper to taste, keeping in mind there’s already some salt from both the boiling water and the cucumber.
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Serve
This Korean-style potato salad is delicious as a side dish (banchan) with rice and other Korean dishes, or as a sandwich filling on soft white bread.
