Korean Potato Salad. A creamy, hearty, savoury potato salad that is packed with 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.
What does it taste like?
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.
A Crowd Pleaser!
An absolute treat and a crowd pleaser as well because this dish serves about 8 people for a small side dish.
Served at Korean Restaurants
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!
This Korean potato side 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.
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 normal mayo?
However, 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.
What you'll Need
You will need the following Korean potato salad ingredients:
- russet potatoes
- canned corn
- green onion
- Kewpie mayo
How to make Korean Potato Salad
Below are visuals to show you how to make Korean Potato Salad. Please scroll down to the recipe card below to find full instructions and details.
Cooking tips for Korean style potato salad
Here are some tips for making my easy Korean 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!
If you enjoyed this Korean BBQ potato salad, you may like these other Korean side dishes:
Korokke Japanese Potato Croquettes
Well, I hope you give my Korean Potato Salad a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
Sharing is caring
If you enjoyed my recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Did you enjoy it?
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*This post for my Korean egg potato salad contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Easy Korean Potato Salad
- 6 medium russet 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
- ½ teaspoon salt for cucumbers
- Slice your cucumber into quarter long vertical strips and then slice strips into wedges (see picture above). 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.
- Meanwhile, bring a smaller 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 mixing bowl.
- Meanwhile, bring a pot of water to a boil and lower peeled sliced potatoes. Boil for 10-15 minutes or until fork tender. Strain and rinse under cold water. Add to large mixing bowl with eggs. 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. Optional: Chill for one hour or overnight. Enjoy!
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!
So tasty, with any type of cuisine.
Thanks so much for making my recipe and for leaving a kind review, Miles! So glad you liked it. Have a great day!
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?
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!