Korean Potato Salad Recipe

If you're a fan of potato salad and want to try something new, this Korean potato salad recipe from recipe developer and photographer Stephanie Rapone is just what you're looking for. This potato salad is creamy, flavorful, and makes a great side dish to accompany a wide variety of meals. Korean potato salad, or gamja saelleodeu, is one of the many banchan or side-dishes that are served with Korean barbecue, according to Thrillist. There are over 250 million types of banchan being served at Korean BBQ restaurants, though we'd argue that the potato salad is one of the tastiest options.

What's the difference between this Korean potato salad and an American potato salad? According to Rapone, "The biggest difference is that the potatoes in this recipe are smooth instead of in chunks. I also find this recipe a little sweeter than most 'American' versions." To make this recipe, you just need less than an hour, a handful of ingredients, and the desire to eat some gamja saelleodeu — let's get started!

For this recipe, you'll need russet potatoes, carrots, Persian or English cucumbers, a red onion, apple cider vinegar, kosher salt, sugar, hard-boiled eggs, and mayonnaise. Easy enough, right?

Peel, rinse, and slice the potatoes. Add the potatoes to a medium pot, and add just enough water to cover the potatoes. Cover the pot and bring to a boil over medium-high heat, and cook for 18 minutes.

While the potatoes are cooking, peel and rinse the carrots. Slice the carrots and add them to a small pot. Cover the carrots with an inch of water, and then cover the pot with a lid. Bring the pot to a simmer and simmer uncovered for three to five minutes, or until the carrots are fork-tender. Once the carrots have finished cooking, drain and add them to a large mixing bowl.

Mince the red onion. Add the apple cider vinegar, salt, and ½ teaspoon of sugar to the minced red onion and stir everything together. Set the onion and vinegar mixture aside.

Once the potatoes have finished cooking, drain them from the pot. Use a ricer or a potato masher to the get potatoes to a very fine, mashed texture in a large mixing bowl. Make sure to not leave any large chunks of potato!

Now it's time to turn your attention to the hard-boiled eggs. Cut two of the hard-boiled eggs in half and remove the yolks. Grate the egg yolks by pressing them through a mesh sieve. Set the grated yolks aside. Chop the remaining two egg whites and hardboiled eggs and add them to the mashed potatoes and carrots. Add the red onion and vinegar mixture, the mayonnaise, and the cucumbers to the bowl, and mix everything together.

And that's it! Your Korean potato salad is done and ready to eat. Serve the potato salad with an ice cream scoop, and top it with the grated egg yolk. Rapone recommends serving this dish with gochujang chicken wings or even karaage. This potato salad should last a couple days in the refrigerator, but Rapone says it might need a little TLC after day 1: "I have noticed that the dressing seems to lose it's punch and found I needed to add a little more mayo, sugar, and vinegar to wake it back up on day 2."