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    Home » Recipes » Appetizers/Sides

    Korean Potato Salad

    Modified: Jul 29, 2024 · Published: Oct 27, 2023 by Christie Lai · This post may contain affiliate links · 7 Comments

    Jump to Recipe Video

    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!

    Korean Potato Salad
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    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).

    Korean Potato Salad

    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. 

    ingredients to make Korean potato salad
    • 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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. 
    1. 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.
    1. 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:

    • kimchi
    • Korean cucumber salad
    • beansprout salad
    • zucchini fritters
    • Korean spinach
    • japchae
    • gyeran mari
    • fish cake stir fry
    • chamchijeon (tuna pancakes)

    FAQ

    Can I make Korean potato salad in advance? 

    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.

    Can I add other ingredients to this Korean potato salad?

    Other ingredients you can add to Korean potato salad are finely chopped bell peppers, cooked peas, celery, apples or toasted sesame seeds.

    Can I omit the ham or eggs?

    Yes, feel free to omit either to suit your dietary needs.

    Other recipes you may like

    • Korean Potatoes (Gamja Jorim)
    • Korokke Japanese Potato Croquettes
    • Kimchi Potato Pancakes

    📖 Recipe

    korean potato salad

    Easy & Simple Korean Potato Salad

    Christie Lai
    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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Course Main Course, Side Dish
    Cuisine Korean
    Servings 8
    Calories per serving 279 kcal

    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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Potato Masher
    • Large Pot 5 Qt
    • Small pot
    • Cutting Board
    • Santoku Knife
    Nutrition
    Calories: 279kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 389mg | Potassium: 774mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1019IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 2mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Malena

      September 03, 2022 at 10:21 am

      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?

      Reply
      • christieathome

        September 05, 2022 at 3:16 pm

        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!

        Reply
      • Jd

        April 20, 2024 at 10:49 am

        5 stars
        I'll be making this Korean potato salad it's gonna be very suitable for the heat w/c wer'e having right nw

        Reply
    2. Miles

      June 24, 2022 at 10:16 pm

      5 stars
      So tasty, with any type of cuisine.

      Reply
      • christieathome

        June 27, 2022 at 6:05 pm

        Thanks so much for making my recipe and for leaving a kind review, Miles! So glad you liked it. Have a great day!

        Reply
    3. Ben | Havocinthekitchen

      April 12, 2021 at 8:42 pm

      5 stars
      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!

      Reply
    4. Heidi | The Frugal Girls

      April 12, 2021 at 6:32 pm

      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!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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