Sat, Sep 07, 2024

Korean Potato Salad

22 people have spoken, they are calling it a 4.8!

Korean Potato Salad picture

Food 📸 by DFR Creations

Korean potato salad, or 'gamja salad', is a delightful twist on the classic potato salad. It combines creamy potatoes with crunchy vegetables and a hint of sweetness, making it a perfect side dish for any meal. I first stumbled upon this recipe during a potluck with friends, and it was an instant hit!

The secret to this salad's unique flavor lies in the combination of sweet and savory elements. The addition of cranberries and apples provides a refreshing contrast to the creamy potatoes. It's a recipe that's been passed down through generations, each adding their own unique twist.

This salad is not only delicious but also incredibly easy to make. It's a great dish to prepare ahead of time, allowing the flavors to meld together. Plus, it's dairy-free, making it suitable for those with dietary restrictions.

Whether you're hosting a dinner party or just looking for a new side dish to try, this Korean potato salad is sure to impress. It's a dish that brings people together and leaves everyone asking for seconds.

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Victorinox chef knife
Merten & Storck Carbon Steel Frying Pan
Rubbermaid heat-resistant spatula
Korean Potato Salad picture

Korean Potato Salad

Servings:

4 Servings

Prep Time:

15 Minute

Cook Time:

20 Minute

Autumn

Side Dish

Korean

Potato

Salad

Summer

Snack

Ingredients

Potato Salad

  • 5 ea

    - Large Potatoes

    peeled and cubed

  • 3 ea

    - Eggs, hard-boiled

    chopped

  • 1 half

    - Cucumber

    seeds removed & diced

  • 1 ea

    - Apple

    chopped

  • 1 ea

    - Shallots

    sliced

  • 0.25 cup

    - Dried Cranberries

Dressing

  • 0.5 cup

    - Kewpie mayonnaise

  • 2 tblsp

    - Caster Sugar

  • 1 tblsp

    - Dijon Mustard

  • 0.5 tsp

    - Black pepper

  • 2 tblsp

    - Rice Wine Vinegar

    (Optional)

  • 2 tblsp

    - Apple Juice

    (Optional)

Method

Cooking the Potatoes

  • 1

    Boil

    Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.

Preparing the Salad

  • 1

    Mix Dressing

    In a large bowl, combine all dressing ingredients and mix until combined.

  • 2

    Combine Ingredients

    Add remaining ingredients to dressing bowl and mix through.

Serving

  • 1

    Garnish

    Garnish with finely sliced spring onions and Korean red pepper flakes (if desired).

  • 2

    Chill

    Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

  • 1

    For a bit of extra flavor, add a dash of sesame oil before serving.

  • 2

    Garnish with chopped green onions or sesame seeds for a decorative touch.

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Comments

This potato salad is amazing! Loved the crunchy veggies.

YumLover

â–ª

Sat, Sep 07, 2024

Can I use regular mayonnaise instead of kewpie?

Anonymous

â–ª

Sat, Sep 07, 2024

Made this for a family gathering and it was a hit! Will make again.

PotatoFanatic

â–ª

Sat, Sep 07, 2024

Dairy Free Recipes.

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