The Key To Perfecting That Sweet Twist In Korean Potato Salad

Korean potato salad, or gamja salad, is a staple among the colorful array of banchan, the light and small side dishes (like kimchi) that are eaten with rice and grace tables during traditional Korean meals. Unlike its chunkier American counterpart or the herb-infused and bacon-laden German variation, Korean potato salad leans into a creamy, mashed potato-like texture. When served, this dish often resembles a scoop of vanilla ice cream, neatly contrasting other more colorful and flavorful banchan. Its distinctive feature, however, is its sweet twist, sometimes overt but most of the time subtle, that transforms this familiar dish into something unforgettable. 

There is some debate about the origins of gamja salad; undoubtedly, it has Western influences, and it's possible the touch of sweetness was inspired by Japanese potato salad.Fruit ingredients like grapes, raisins, pineapples, and apples are commonly incorporated into the Korean potato salad to attain its sweet twist. These fruity elements also give the salad interesting textural contrasts alongside diced vegetables. You could also add granulated sugar for an extra sweet touch. These elements work together to create a dish as memorable as it is delicious.

While adding fruit or sugar offers that sweet twist, mastering Korean potato salad at home involves some additional steps. Start by cooking russet potatoes until they are fork-tender. While the potatoes are the star, don't underestimate other vegetables like carrots and corn; their subtle sweetness complements the nuanced flavors of the potato salad. Plus, these veggies add pops of color. Finely mash the cooked potatoes until no large chunks remain, as you want a smooth, creamy, and velvety base for this banchan dish. 

Other ingredients, such as apple cider vinegar, cucumbers, and minced onions, will add dimension to the dish. Sometimes you'll find hard-boiled eggs mashed into Korean potato salad. Mix in your sweet components, and once everything is combined, drop in the mayonnaise to bind it all together. Korean potato salad will hold up for a day or two in the fridge, but you might find yourself needing to perk it up with a little more sugar, mayo, and vinegar on the second day. 

And there you have it, a dish that is as versatile as it is delicious with a perfect sweet twist, equally suited to accompany Korean BBQ favorites or to stand alone as a snack.