A creamy, hearty, savory potato salad packed with hard-boiled eggs, ham, carrots, crunchy cucumber, corn, green onions and mayo. This easy and simple Korean potato salad is a great barbecue side dish, as picnic food or with your next meal!
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Korean Potato Salad (aka "Gamja Salad" - gamja means potato in Korean) is a twist on the classic American potato salad. It features fluffy mashed potatoes, eggs, ham, green onions, carrots, refreshing cucumbers and Japanese mayo.
This type of potato salad contains very similar ingredients as the American version and it's often served as a side dish at many Korean restaurants or Korean BBQ restaurants with other banchans (aka Korean side dishes).
Often, Koreans love to enjoy this potato salad sandwiched between two fluffy pieces of bread making it a more satisfying meal.
This Asian potato salad recipe is so easy to make at home! I love making this vegetable-packed version of potato salad. The deep flavor of the ham and eggs take this dish to the next level and it can't be beat!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Russet Potatoes or Yukon gold potatoes: I recommend these two potato breeds for this potato salad for that yellow color and starchy flavor!
- Large Eggs
- Ham: I recommend using the thinly sliced ham but use what you can find! Or substitute with finely diced cooked spam, cooked hotdogs or cooked bacon if you wish.
- Carrots: avoid using frozen carrots as they will contain too much water.
- English Cucumber: or substitute with any thin-skinned seedless cucumber like mini cucumbers. Avoid using cucumbers with seeds or a thick skin.
- Canned Corn: or substitute with frozen corn niblets that have been boiled and strained or fresh corn on the cob boiled, strained with the niblets removed.
- Green onion: or substitute with finely chopped red onion or chives (not garlic chives). Avoid using normal onion as it's too sharp in flavor.
- 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
- White Granulated Sugar
- Black Pepper
Expert Tips
- Do not skip the salting process for the cucumbers. The salt forces water out from the cucumbers through osmosis making them crunchier.
- Thinly slice peeled potatoes before you boil them. This reduces the boiling time to only 10-15 minutes versus boiling whole or halved potatoes.
- Rinse cooked potatoes under cold running water to bring them to room temperature.
- Finely chop the carrots and ham so the ingredients incorporate better.
- Mash the potatoes and eggs first before you add in the remaining ingredients. This prevents you from mashing the other ingredients such as the corn, and cucumber.
Instructions
Below are step-by-step instructions on how to make Korean potato salad:
- Slice cucumbers into quarter long vertical strips and then slice strips into ¼-inch thick wedges. Spread sliced cucumbers on a large plate and sprinkle salt over top and let this rest for 15-20 minutes.
- Then pat dry the cucumbers with clean paper towels to remove as much excess water as possible. This process makes the cucumbers crunchier.
- Meanwhile, bring a small pot of water to boil and lower your eggs. Boil uncovered for 8 minutes. Once boiled, transfer boiled eggs into an ice bath. Crack and peel eggs and transfer them to a large bowl.
- Then bring a large pot of hot water to a boil on medium-high heat. Boil sliced potatoes for 10-15 minutes or until fork tender.
- Strain and rinse potatoes under cold water to bring them to room temperature. Strain out as much excess water as possible. Add cooked potatoes to the same bowl with the eggs. With a potato masher, mash potatoes and eggs until creamy and fluffy.
- Then add cucumbers, ham, carrots, corn, green onions, Kewpie mayo, salt and sugar to the potato mixture. Combine everything together with a spatula. Chill for at least 1 hour or if you'd like, enjoy immediately.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the fridge. The flavor becomes more intense the next day. There's no need to reheat the potato salad as it can be enjoyed chilled.
- Freezer-friendly? I don't recommend freezing Korean potato salad as the vegetables will become mushy.
Pairing Suggestions
This Korean potato salad serves well with other Korean side dishes like:
FAQ
Korean potato salad can be made in advance and stored in an airtight container in the fridge for up to 4 days. There's no need to reheat as it's enjoyed cold.
Other ingredients you can add to Korean potato salad are finely chopped bell peppers, cooked peas, celery, apples or toasted sesame seeds.
Yes, feel free to omit either to suit your dietary needs.
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📖 Recipe
Easy & Simple Korean Potato Salad
Ingredients
- 6 medium russet potatoes or Yukon gold potatoes, peeled and thinly sliced
- 3 large eggs brought to room temperature
- ½ cup ham or cooked spam/bacon/hot dogs, finely diced
- ⅓ cup carrot finely diced
- ½ English cucumber or 1 mini cucumber
- ½ cup canned corn strained
- 1 green onion or red onions/chives, finely chopped
- ½ cup Japanese mayo or normal mayo
- ½ teaspoon salt
- ½ teaspoon white granulated sugar
- ¼ tsp black pepper add more if you wish
For the cucumbers:
- ½ teaspoon salt
Instructions
- Slice cucumbers into quarter long vertical strips and then slice strips into ¼-inch thick wedges. Spread sliced cucumbers on a large plate and sprinkle salt over top and let this rest for 15-20 minutes.
- Then pat dry the cucumbers with clean paper towels to remove as much excess water as possible. This process makes the cucumbers crunchier.
- Meanwhile, bring a small pot of water to boil and lower your eggs. Boil uncovered for 8 minutes. Once boiled, transfer boiled eggs into an ice bath. Crack and peel eggs and transfer them to a large bowl.
- Then bring a large pot of hot water to a boil on medium-high heat. Boil sliced potatoes for 10-15 minutes or until fork tender.
- Strain and rinse potatoes under cold water to bring them to room temperature. Strain out as much excess water as possible. Add cooked potatoes to the same bowl with the eggs. With a potato masher, mash potatoes and eggs until creamy and fluffy.
- Then add cucumbers, ham, carrots, corn, green onions, Kewpie mayo, salt and sugar to the potato mixture. Combine everything together with a spatula. Chill for at least 1 hour or if you'd like, enjoy immediately.
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!
Jd
I'll be making this Korean potato salad it's gonna be very suitable for the heat w/c wer'e having right nw
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!
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!
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!