Korean Potato Salad. A creamy, hearty, savoury potato salad that is packed with potatoes, egg, ham, carrots, cucumber, corn and green onions with mayo. Absolutely delicious and easy to make at home. Perfect as a side dish for dinner, lunch or your next barbeque.
This Korean potato salad side dish has easily become my favourite! I love the taste of this salad especially with the creaminess of the potatoes with the bits of ham and crunchy pieces of cucumber, carrots and corn. An absolute treat and a crowd pleaser as well because this dish serves about 8 people for a small side dish.
Sometimes you can find this Korean creamy potato salad at Korean restaurants served as a banchan or aka “side dish” in English. It’s one of our favourites to eat whenever we dine at our local Korean restaurant.
Easy to make!
My Korean potato salad dish is incredibly easy to make. It just requires some time and preparation time in chopping up different ingredients. But once that’s done, all you do is mix everything in a mixing bowl and you can have it right away.
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 but this 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.
Tips for making a delicious potato salad
- After peeling your potatoes, slice them into pieces before you boil them. This reduces the boiling time to only 10-15 minutes or until fork tender.
- Once the potatoes are cooked, rinse them under cold water to cool them down quickly.
- As much as I know you’re tempted to roughly chop all your ingredients into bite size pieces to make it easier on yourself, you totally can but this potato salad tastes so much better when the ingredients are chopped finely with the exception of the eggs, and cucumber.
- Use a large mixing bowl when you prepare to mix the ingredients.
- 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.
Other recipes you may like!
- KOREAN POTATOES (GAMJA JORIM)
- KOROKKE JAPANESE POTATO CROQUETTES
- KIMCHI POTATO PANCAKES
- CHINESE SPICY SOUR POTATOES
- GAMJAJEON (KOREAN POTATO PANCAKES)
- ASIAN SESAME SMASHED POTATOES
- POTATO ONION WAFFLE
- VEGAN CAJUN SPICE POTATOES
- DILL POTATO FRITTERS
For this recipe
You will need the following Korean potato salad ingredients:
- 6 medium russet potatoes, peeled and sliced
- 3 eggs
- ½ cup ham, finely diced
- ⅓ cup carrots, peeled and finely chopped
- ½ cucumber, sliced into long quarters and thinly sliced
- ½ cup canned corn
- 1 stalk green onion, finely chopped
- ½ cup mayo, Kewpie mayo recommended
- ½ tsp salt
- ½ tsp sugar
How to make Korean Potato Salad
- Slice your cucumber into quarter long strips and then slice them thinly. Spread the cucumbers on a large plate and sprinkle salt all over it to force the cucumbers to release water. Set aside to allow the salt to do its work for 10 minutes.
- Next peel and slice your potatoes. Bring a pot of water to a boil and carefully lower your potatoes in. Boil for 10-15 minutes until fork tender. Strain and rinse under cold water. Add them to your large mixing bowl.
- Meanwhile, bring a smaller pot of water to boil and carefully add your eggs. Boil them uncovered for 8 minutes. Once they are boil, soak them in very cold water. Crack and peel them. Add peeled eggs to mixing bowl with potatoes. Mash everything with a potato masher until everything is fluffy and creamy.
- 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, chopped green onions, Kewpie mayo, salt and sugar. Mix everything together with a spatula. Serve and enjoy!
Give it a try!
Well, I hope you give my Korean Potato Salad a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Creamy Korean Potato Salad
Ingredients
- 6 medium russet potatoes peeled and sliced
- 3 eggs
- ½ cup ham finely diced
- ⅓ cup carrots peeled and finely chopped
- ½ cucumber thinly sliced and quartered
- ½ cup canned corn
- 1 stalk green onion finely chopped
- ½ cup mayo Japanese Kewpie mayo recommended
- ½ tsp salt
- ½ tsp sugar
Instructions
- Slice your cucumber into quarter long strips and then slice them thinly. Spread the cucumbers on a large plate and sprinkle salt all over it to force the cucumbers to release water. Set aside to allow the salt to do its work for 10 minutes.
- Next peel and slice your potatoes. Bring a pot of water to a boil and carefully lower your potatoes in. Boil for 10-15 minutes until fork tender. Strain and rinse under cold water. Add them to your large mixing bowl.
- Meanwhile, bring a smaller pot of water to boil and carefully add your eggs. Boil them uncovered for 8 minutes. Once they are boil, soak them in very cold water. Crack and peel them. Add peeled eggs to mixing bowl with potatoes. Mash everything with a potato masher until everything is fluffy and creamy.
- 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. Serve and enjoy!
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!
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!