Korean Potato Salad Recipe (Gamja Salad)
This Korean-style mashed potato salad makes a great banchan. It can be made a day ahead, and chilled is the best option
Equipment
- Strainer
- Pot
- Masher or fork
Ingredients
- 642 g (1 ½ lb) russet potatoes peeled and cubed into ½ inch pieces
- water for boiling and iced water bath
- 2 tbsp (17.5 g) kosher salt for boiling
- 77 g (1 medium) Persian cucumber sliced as thinly as possible
- ice
- ¼ tsp (2 g) rice wine vinegar
- 2 large eggs
- 30 g (1 medium) carrot peeled and cut into ⅛ inch pieces
- 65 g (⅓ c) mayonnaise
- 2.5 g (¾ tsp) kosher salt for seasoning
- 15 g (1 tbsp) rice syrup or honey
Instructions
- Potatoes: Clean and peel your potatoes. Cut into half-inch pieces. Add the potatoes to a large saucepan of boiling water on medium heat. Once the water has come to a boil, boil the potatoes for 10 minutes or until a fork can easily pierce them. Once the potatoes have been cooked, place the potatoes in a strainer. Then, let them dry on the counter. NOTICE: Do not throw away the water. The water will be used for eggs and carrots.
- Cucumbers Slice the cucumbers thinly and then salt them with 1/3 of your seasoning kosher Salt. Mix the salt until all the cucumbers are coated. Allow the cucumbers to drain the excess water for 10 minutes. Place the cucumbers in the strainer, and let them run under running water for 10 minutes to drain the excess salt. Use your hands to squeeze as much water out of the cucumbers as you can, but keep them from getting damaged. Mix the rice wine vinegar and cucumbers in a bowl. Season with salt.
- Eggs Place the eggs in the boiling water and let them boil for 11 minutes. To cool the eggs, make an iced bath of water. For 2 minutes, place the eggs in an ice-bath. Peel the eggs and then remove them from the ice bath. Cut them in half, then remove the yolks. The egg whites can be beaten and then chopped into 1/8 inch pieces. The boiled egg yolk pieces should be broken up between your fingers. Keep 1/4 cup of the egg yolk crumbles aside in a separate bowl.
- Carrots Cut the carrots into 1-inch pieces. Place the carrots in boiling water. Blanch the carrots for 2 minutes, or until they are slightly softened but still retain their bite. Take the carrots out of the boiling water and let them cool in cold water until they reach room temperature.
- Mix the cooked potatoes in a bowl. Use a masher, or a fork, to mash them until they are broken down, but not smooth. They will be too sticky and gloopy if you over-mash them.
- Combine the rice syrup, 1/3 of the leftover kosher salt and the mayonnaise in a small bowl. Mix it until well combined.
- Mix the mayonnaise and mashed potatoes in a bowl. Stir until well combined.
- Mix the carrots, egg whites and egg yolk crumbles together. Stir until combined.
- Sprinkle 1/4 cup of reserved egg yolk crumbles.
- Put in the refrigerator for at least 30 mins before serving. Or until the mixture is chilled to the touch. This can be made up to one day in advance.