Korean Potato Salad | Koreanischer Kartoffelsalat (Gamja Salad) | A creamy, slightly sweet salad — loved in Korea, surprising for the rest of us

1. Korean Potato Salad (Gamja Salad)

   A creamy, sweet, and savory side dish – beloved in Korean homes

   Hello friends,

   I hadn’t made this in ages… My host mom in Korea used to prepare this salad often and even use it as a sandwich filling. You should have seen my face when I opened my first lunch box — a toasted sandwich filled with potato salad! It seemed so strange at first, but after a few, I really started to love it.

   Recently, I saw it pop up again on Instagram and decided to make it — my son thought it was “too weird,” but I was thrilled to rediscover it.

   Korean Potato Salad (Gamja Salad) is creamy, slightly sweet, and full of texture — soft mashed potatoes mixed with chopped egg whites, ham cubes, crisp cucumber, and a touch of sweetness from honey and raisins.
   It’s very different from German or North American potato salad, but that’s what makes it so charming.

   Every Korean family has their own version — some add apple, carrots, or raw onions. It’s a popular side dish at Korean BBQ restaurants and served in lunch boxes or with fried chicken.

   ---

   Ingredients

2. 1 lb (about 450 g) russet or Yukon Gold potatoes (about 3 medium)

3. ½ English cucumber, halved lengthwise and seeded

4. ⅓ cup finely diced red bell pepper

5. ⅓ cup diced ham (or turkey ham for lighter version)

6. ¼ cup raisins (optional)

7. 3 large hard-boiled eggs

8. 3 tablespoons mayonnaise

9. 4 tablespoons plain Greek yogurt (optional – skip for a richer flavor)

10. 2 tablespoons honey

11. ¾ teaspoon salt

12. Dash white pepper (optional)

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Instructions

1. Cook the potatoes
   Peel and cut potatoes into chunks. Boil in salted water until fork-tender, about 12–15 minutes. Drain, cool slightly, and mash roughly (you can leave a few chunks for texture).

2. Prepare the cucumber
   Slice cucumber into half-moons, sprinkle with a pinch of salt, and let sit for 15 minutes to draw out water. Rinse and gently squeeze dry.

3. Prepare the eggs
   Peel and separate yolks from whites. Chop the egg whites finely and set aside. Push the yolks through a fine mesh strainer for decoration.

4. Mix the dressing
   In a small bowl, whisk together mayonnaise, yogurt (if using), honey, salt, and pepper.

5. Combine
   In a large bowl, add mashed potatoes, cucumber, red pepper, ham, raisins, and chopped egg whites. Pour dressing over the top and fold gently until everything is evenly coated.

6. Decorate and chill
   Transfer salad to a serving dish. Sprinkle or spoon the sieved egg yolks evenly over the top. Chill at least 30 minutes before serving.

---

Serving Ideas

• Serve cold or at room temperature.

• Makes an excellent side dish for Korean BBQ, fried chicken, or grilled meats.

• Also great as a sandwich filling or stuffed into toasted white bread — just like my Korean host mom used to make!

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Korean Potato Salad (Gamja Salad)

A creamy, sweet, and savory side dish – beloved in Korean homes

Hello friends,

I hadn’t made this in ages… My host mom in Korea used to prepare this salad often and even use it as a sandwich filling. You should have seen my face when I opened my first lunch box — a toasted sandwich filled with potato salad! It seemed so strange at first, but after a few, I really started to love it.

Recently, I saw it pop up again on Instagram and decided to make it — my son thought it was “too weird,” but I was thrilled to rediscover it.

Korean Potato Salad (Gamja Salad) is creamy, slightly sweet, and full of texture — soft mashed potatoes mixed with chopped egg whites, ham cubes, crisp cucumber, and a touch of sweetness from honey and raisins.
It’s very different from German or North American potato salad, but that’s what makes it so charming.

Every Korean family has their own version — some add apple, carrots, or raw onions. It’s a popular side dish at Korean BBQ restaurants and served in lunch boxes or with fried chicken.

---

Ingredients

• 1 lb (about 450 g) russet or Yukon Gold potatoes (about 3 medium)

• ½ English cucumber, halved lengthwise and seeded

• ⅓ cup finely diced red bell pepper

• ⅓ cup diced ham (or turkey ham for lighter version)

• ¼ cup raisins (optional)

• 3 large hard-boiled eggs

• 3 tablespoons mayonnaise

• 4 tablespoons plain Greek yogurt (optional – skip for a richer flavor)

• 2 tablespoons honey

• ¾ teaspoon salt

• Dash white pepper (optional)

---

Instructions

1. Cook the potatoes
   Peel and cut potatoes into chunks. Boil in salted water until fork-tender, about 12–15 minutes. Drain, cool slightly, and mash roughly (you can leave a few chunks for texture).

2. Prepare the cucumber
   Slice cucumber into half-moons, sprinkle with a pinch of salt, and let sit for 15 minutes to draw out water. Rinse and gently squeeze dry.

3. Prepare the eggs
   Peel and separate yolks from whites. Chop the egg whites finely and set aside. Push the yolks through a fine mesh strainer for decoration.

4. Mix the dressing
   In a small bowl, whisk together mayonnaise, yogurt (if using), honey, salt, and pepper.

5. Combine
   In a large bowl, add mashed potatoes, cucumber, red pepper, ham, raisins, and chopped egg whites. Pour dressing over the top and fold gently until everything is evenly coated.

6. Decorate and chill
   Transfer salad to a serving dish. Sprinkle or spoon the sieved egg yolks evenly over the top. Chill at least 30 minutes before serving.

---

Serving Ideas

• Serve cold or at room temperature.

• Makes an excellent side dish for Korean BBQ, fried chicken, or grilled meats.

• Also great as a sandwich filling or stuffed into toasted white bread — just like my Korean host mom used to make!