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Korean Potato Salad

Korean Potato Salad (Gamja Salad)

A creamy, slightly sweet, and savory twist on classic potato salad, often featuring finely diced ham, carrots, and sweet peas for color and texture, dressed in a rich mayonnaise-based sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 320
Ingredients Method Notes

Ingredients
  

Potatoes and Boiling
  • 2 lbs Russet potatoes Peeled and cut into 1-inch cubes
  • 1 teaspoon Salt For boiling water
Vegetables and Add-ins
  • 1/2 cup Frozen sweet peas Thawed
  • 1/2 cup Diced carrots Finely diced
  • 1/2 cup Diced ham or imitation crab Optional, finely diced
  • 1/4 cup Diced yellow onion Very finely minced
Dressing
  • 3/4 cup Mayonnaise Use high-quality full-fat
  • 2 tablespoons Sweet pickle relish Or finely chopped dill pickles
  • 1 tablespoon White vinegar
  • 1 tablespoon Sugar Adjust to taste
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Instructions
  1. Place the cubed potatoes in a large saucepan and cover with cold water. Add 1 teaspoon of salt.
  2. Bring the water to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender but not mushy. Drain thoroughly.
  3. While potatoes are cooking, steam or briefly blanch the diced carrots until slightly tender-crisp (about 3 minutes). Drain and set aside with the thawed peas.
  4. In a small bowl, whisk together all the dressing ingredients: mayonnaise, sweet pickle relish, white vinegar, sugar, salt, and pepper until smooth.
  5. In a large bowl, gently combine the warm, drained potatoes, carrots, peas, and diced ham (if using). Pour about 2/3 of the dressing over the mixture.
  6. Gently fold everything together, being careful not to mash the potatoes too much. You want many chunks remaining. If it seems too dry, add the remaining dressing.
  7. Stir in the finely minced raw onion. Taste and adjust seasoning (more salt, sugar, or vinegar if needed).
  8. Cover the salad and refrigerate for at least 2 hours before serving. This allows the flavors to meld properly. Serve chilled.

Notes

For a richer flavor, you can optionally add 1 or 2 hard-boiled eggs, chopped, to the salad before folding in the dressing. Ensure the potatoes are still slightly warm when adding the dressing for better absorption.