Description
This Korean Potato Salad, or Gamja Salad, offers a delightful balance of creamy and savory flavors. Tender, cubed potatoes are coated in a rich, slightly sweet mayonnaise-based dressing, creating a smooth and comforting texture. It is elegantly finished with a generous sprinkle of fresh green onions, toasted sesame seeds, and a touch of red pepper powder, adding a subtle visual appeal and a hint of aromatic complexity. This dish is a popular side, known for its satisfying creaminess and gentle seasoning.
Ingredients
- * 2 large russet potatoes (about 1.5 lbs), peeled and cubed
- * 1/2 cup mayonnaise (preferably a slightly sweeter Korean-style mayonnaise)
- * 1 tablespoon sugar
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 2 tablespoons chopped green onions, plus more for garnish
- * 1 tablespoon toasted sesame seeds, plus more for garnish
- * 1/2 teaspoon gochugaru (Korean chili flakes) or paprika, for garnish (optional)
Instructions
- Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes thoroughly and let them cool slightly in the colander for a few minutes to allow excess steam to escape.
- In a large mixing bowl, gently mash the potatoes with a fork or potato masher until mostly broken down but still retaining some chunks for texture.
- Add the mayonnaise, sugar, salt, black pepper, and 2 tablespoons of chopped green onions to the mashed potatoes. Mix gently until all ingredients are well combined and the potatoes are evenly coated. Be careful not to overmix, which can make the salad gummy.
- Transfer the potato salad to a serving dish. Garnish generously with additional chopped green onions, toasted sesame seeds, and a light sprinkle of gochugaru or paprika, if desired.
- Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld before serving.
Notes
* For the best texture, use starchy potatoes like russets or Yukon Golds.
* Adjust the sweetness and seasoning to your preference; some prefer a sweeter salad.
* For an extra layer of flavor, consider adding finely diced hard-boiled eggs or cucumber.
* Chilling the salad for at least an hour before serving allows the flavors to deepen.
* Ensure potatoes are well-drained to prevent a watery salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280 kcal
- Fat: 17g
- Carbohydrates: 30g
- Protein: 4g