Korean Potato Salad. A creamy, hearty, savory potato salad that is packed with egg, ham, carrots, cucumber, corn and green onions with mayo. Great as a side dish!
What is Korean Potato Salad?
Korean Potato Salad (aka "Gamja Salad", gamja means potatoes in Korean) is a twist on the classic American potato salad. It features fluffy mashed potatoes, eggs, ham, green onions, carrots, crunchy cucumbers and Japanese mayo. This type of potato salad contains very similar ingredients as the American version. You'll find this served as a side dish at many Korean restaurants or Korean BBQ restaurants along with other banchans (aka Korean side dishes). Often, Koreans love to enjoy this potato salad sandwiched between two fluffy pieces of bread.
This potato salad recipe is so easy to make at home! Perfect as a side dish for dinner, lunch or your next barbeque. I love making this veggie-packed version of potato salad when I'm enjoying other banchans. Also, the deep flavor of the ham and eggs really elevate the potato salad like no other.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Russet potatoes or Yukon gold potatoes: I highly recommend these two potato breeds for this potato salad for that yellow color and starchy flavor!
- Eggs: we're boiling the eggs to become hard-boiled so they can integrate with the rest of the ingredients.
- Ham: or substitute with spam if you wish. I prefer ham for this. They need to be finely chopped into small pieces.
- Carrots
- Cucumber: make sure it's the seedless kind. We will be salting the cucumbers for 15-20 minutes to draw out the excess moisture. Then we will pat them dry with paper towel.
- Canned corn: or substitute with fresh corn that has been boiled and cooled.
- Green onion: or substitute with red onion.
- Kewpie mayo aka Japanese mayo: or substitute with regular mayo. The first tastes much creamier as it's primarily made with egg yolks and no egg whites.
- Salt
- Sugar
- Black pepper
How to make Korean Potato Salad
Slice your cucumber into quarter long vertical strips and then slice strips into wedges (see picture above). Spread the cucumbers on a large plate. Sprinkle salt all over the cucumbers to force the cucumbers to release water. Set aside to allow the salt to do its work for 15-20 minutes.
Meanwhile, bring a small pot of water to boil and lower your eggs. Boil uncovered for 8 minutes. Once boiled, submerge in ice cold water. Crack and peel eggs. Add peeled eggs to large bowl.
Meanwhile, bring a large pot of hot water to a boil on medium-high heat. Lower in sliced potatoes. Boil for 10-15 minutes or until fork tender. Strain and rinse under cold water to bring them to room temperature. Strain the potatoes.
Add to large mixing bowl with eggs.
With a potato masher, mash potatoes and eggs until creamy and fluffy.
Using a clean paper towel soak up the excess water from the cucumbers.
Once the cucumbers are dry, add them to your potato and egg mixture. Followed by sliced ham, finely chopped carrots, canned corn, green onions, Kewpie mayo, salt and sugar. Mix everything together with a spatula. You may enjoy it at room temperature or chill for one hour or overnight. Enjoy!
Cooking tips for Korean style potato salad
Here are some tips for making my easy Korean potato salad:
- Thinly peeled potatoes into pieces before you boil them. This reduces the boiling time to only 10-15 minutes or until fork tender.
- Rinse cooked potatoes under cold water to bring them to room temperature.
- Finely chop the veggies and ham, with the exception of the eggs and cucumber so the ingredients incorporate better.
- Mash the potatoes and eggs first before you add in the rest of the ingredients. This prevents you from mashing the other ingredients such as the corn, and cucumber.
Storage
This potato salad recipe will last up to 4 days stored in an airtight container in the fridge. The flavor becomes more intense the next day.
FAQ
Where can I buy Japanese Mayo?
This Korean potato salad with corn also doesn’t require too many foreign ingredients. The only one that you may not have in your pantry is Japanese Kewpie Mayo. Kewpie mayo can be found at most Asian grocers.
Can I use regular mayo?
Yes, Kewpie mayo can be easily replaced with normal mayo. Kewpie mayo is much creamier and thicker than normal mayo and that’s why I love using it.
Can I add other ingredients to this Korean potato salad?
Yes! Here are some suggestions:
- bell peppers
- sesame seeds
- spam if you don't like ham
- apples
- garlic powder
Other recipes you may like!
- Korean Potatoes (Gamja Jorim)
- Korokke Japanese Potato Croquettes
- Kimchi Potato Pancakes
- Gamjajeon (Korean Potato Pancakes)
- Korean Cucumber Salad
- Korean Bean Sprout Salad
- Korean Spinach Side Dish
📖 Recipe
The Best & Easiest Korean Potato Salad
Ingredients
- 6 medium russet potatoes or sub with Yukon gold potatoes, peeled and thinly sliced
- 3 eggs
- ½ cup ham finely diced
- ⅓ cup carrot finely diced
- ½ cucumber
- ½ cup canned corn strained
- 1 stalk green onion finely sliced
- ½ cup Japanese mayo or sub with normal mayo
- ½ teaspoon salt
- ½ teaspoon white granulated sugar
- ¼ tsp black pepper add more if you wish
Additional:
- ½ teaspoon salt for cucumbers
Instructions
- Slice your cucumber into quarter long vertical strips and then slice strips into wedges (see picture above). Spread the cucumbers on a large plate. Sprinkle salt all over the cucumbers to force the cucumbers to release water. Set aside to allow the salt to do its work for 15-20 minutes.
- Meanwhile, bring a small pot of water to boil and lower your eggs. Boil on medium-high heat, uncovered for 8 minutes. Prepare an ice bath and transfer boiled eggs into it. Allow them to cool down. Then crack and peel them. Transfer the eggs into a large mixing bowl.
- Meanwhile, bring a large pot of hot water to a boil on medium-high heat. Lower in sliced potatoes. Boil for 10-15 minutes or until fork tender. Strain and rinse potatoes under cold water to bring them to room temperature. Add to large mixing bowl with eggs. With a potato masher, mash potatoes and eggs until creamy and fluffy.
- Use a clean paper towel soak up the excess water from the cucumbers. Once the cucumbers are dry, add them to your potato and egg mixture.
- Then add sliced ham, finely chopped carrots, canned corn, green onions, Kewpie mayo, salt, sugar, and black pepper. Mix everything together with a spatula. You may enjoy it at room temperature or chill for one hour or overnight.
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Heidi | The Frugal Girls
The ham and veggie mix give your potato salad such a fun flavor twist over traditional potato salad. This would be so perfect as a summer bbq side!
Ben | Havocinthekitchen
I'd say this potato salad is quite unique to me - I love the creamy texture (Something between a salad and dip) and the combination of textures and flavours. It looks and sounds absolutely delicious!
Miles
So tasty, with any type of cuisine.
christieathome
Thanks so much for making my recipe and for leaving a kind review, Miles! So glad you liked it. Have a great day!
Malena
Thank you for sharing Christine. Looks absolutely delicious. As a potato salad lover, I’m definitely going to make it. What is your favorite main you serve this with?
christieathome
You're welcome Malena! I love serving this with some Korean Fried Chicken which you can also find on my blog. I share an air fryer version or a deep fried version. Both are delicious!