Potato Salad

Name: Potato Salad (Gamja Salad)
Yield: Makes about 1 kg (2¼ lb)
Cuisine: Korean
Ingredients: 450 g (1 lb) Yukon Gold or Russet potatoes, peeled and cut into 2.5 cm (1 in) pieces; 450 g (1 lb) Yukon Gold or Russet potatoes, peeled and cut into 2.5 cm (1 in) pieces; Sea salt; 1 large carrot, julienned; 45 g (1½ oz) frozen sweetcorn kernels; 2 large eggs, hard-boiled, peeled and diced; 1 Pink Lady or other crisp apple, cored and diced; 1 Pink Lady or other crisp apple, cored and diced; 120 g (4½ oz) mayonnaise, preferably Kewpie or a Korean brand; 120 g (4½ oz) mayonnaise, preferably Kewpie or a Korean brand; 120 g (4½ oz) mayonnaise, preferably Kewpie or a Korean brand; 2 tbsp finely chopped fresh chives, plus extra to serve; 4½ tsp rice vinegar; 1 tsp sugar; Freshly ground black pepper

Gamja Salad

Preparation info

Makes about
1
kg

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Korean potato salad is generally sweeter than its Western counterpart and more closely resembles chunky mashed potatoes. Although it may seem out of place on the Korean table, it’s a customary banchan.

Ingredients

450 g (1 lb) Yukon Gold or Russet potatoes, peeled and cut into 2.5 cm (1 in) pieces
Sea salt

Asia
Korea
Gluten-free
Vegetarian

Method

PUT THE POTATOES in a medium saucepan, add cold water to cover by 2.5 cm (1 in) and salt the water generously. Bring to the boil over a high heat, then reduce the heat to a simmer and cook for 15-20 minutes until tender. Use a slotted spoon to transfer the potatoes to a colander to drain. Return the saucepan of water to the boil. Meanwhile, transfer the drained potatoes to a large bowl a