Gamja Salad With Cucumber, Carrot and Red Onion
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1Kirby cucumber, deseeded and cut into ¼-inch cubes
- ½medium red onion, very finely diced
- 1teaspoon kosher salt, plus more as needed
- 1medium carrot, peeled and cut into ¼-inch cubes
- 1large russet potato (about 1 pound), peeled and cut into 2-inch cubes
- 1large egg
- ⅓cup plus 1 tablespoon mayonnaise (preferably Hellmann’s)
- 1teaspoon granulated sugar
- 1teaspoon rice vinegar
- Freshly ground black pepper
Preparation
- Step 1
In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
- Step 2
Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
- Step 3
Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
- Step 4
Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
- Step 5
To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)
Private Notes
Cooking Notes
Our local Korean place serves this and they leave the potato a bit chunky. I think that's a better match to the veggies.
This turned out to be the best Gamja salad ever! In Italy, there is a similar version called Insalata russa, Russian Salad, which often comes in part of appetizers in Liguria. Often okay-ish, sometimes unforgettable. This recipe hit the craving for both Korean Gamja Salad AND Italian Russian Salad. Wonderful.
My potato loving husband loved this! I made a few changes, as the only cucumber I had was sliced cucumber with red onion in apple cider vinegar, a leftover cucumber salad. That cucumber was chopped fine, and the rice vinegar was omitted because the cucumbers were saturated with apple cider vinegar. Next time, I'll make this as called for, but it was very good in this version.
Perfect, except I cheat and use pickles, not cucumber, and I like to leave the carrot crunchy. Leftovers, if you have any, turn into perfect Japanese-style potato croquettes (beat an egg, dip a rounded tablespoon of cold potato salad into it, then dredge in panko and fry until deep golden).
This recipe is delicious! We are Chinese but this is my family's favorite barchan dish! Definitely double it if you wish to get a potato lover's sized portion for 6. Canned corned is a nice addition.
Add cooked sweet peas (cooked from frozen), shredded chicken and a bit of shredded apple and you get the Russian new year salad
Best potato salad ever. I have made this 1/2 dozen times, as written. Everyone, young and old loves it and gobbles it up!
I doubled this recipe, and added a bit less sugar and a bit more rice vinegar. I could have eaten the entire bowl! It was that good. Such an amazing take on potato salad compared with the American celery / mustard version.
To me, it tasted like a very good version of regular potato salad. It was delicious immediately after making, but the cucumbers and onions will make it watery overnight, no matter how much you salt and squeeze them. I learned that the hard way after making this the night before having friends over.
I made this for a Fourth of July gathering as an alternative to traditional potato salad, and it was a big hit. I had some leftover frozen vegetable mix of corn, peas, and carrots, and used that instead of the carrot alone, and it worked well. I will have dreams about this potato salad! It's going on heavy rotation for sure.
I made this today for lunch, together with Bulgogi. I also left my potatoes a bit bigger (instead of mashed potatoes) because I don't like crunchy veggies with mashed potatoes. I used Duke's Mayo, and instead of sugar, I added a few golden raisins for sweetness. It is now one of my favorite potato salad recipes, I prefer it to American potato salad. Thank you Eric Kim!
I'm a little confused, only one potato?
This is intended to be eaten as one of many dishes; each person gets an ice cream scoop-sized portion.
Delicious! Next time I might try skipping the egg and using kewpie Mayo.
Very tasty. Only used 2 tbs Mayo. It serves 2 large or 4 small portions
Very tasty. It only needs 2tbs of Mayonnaise. It actually serves 4/small or 2 large portions.
Alternatively mix potatoes with frozen peas and carrots and mayo for russian salad…adding the red onion and cucumber,etc per this recipe would be good
Boring! Way too bland. Disappointed.
This was amazing - the best potato salad ever. No need for the teaspoon of sugar. I find the mayo and carrots make it sweet enough. Warm it up in the Instant Pot using the insert on Steam.
This recipe is delicious! We are Chinese but this is my family's favorite barchan dish! Definitely double it if you wish to get a potato lover's sized portion for 6. Canned corned is a nice addition.
Perfect, except I cheat and use pickles, not cucumber, and I like to leave the carrot crunchy. Leftovers, if you have any, turn into perfect Japanese-style potato croquettes (beat an egg, dip a rounded tablespoon of cold potato salad into it, then dredge in panko and fry until deep golden).
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