Gamja salad (Korean potato salad)

You would never guess that this is Korean from the ingredients, but it is a regular part of banchan, the small snacks served with meals at Korean restaurants. Korean or not, it is a nice variation on potato salad that would not be out of place at a 4th of July picnic alongside ribs and burgers. It’s traditionally served in mounds created with an ice cream scoop, but that’s not necessary of course.

1 large russet potato
1 English (Kirby) cucumber
1/2 medium red onion
1 medium carrot
1 large egg
1/3 c mayonnaise
1 tsp white sugar
2 tsp rice vinegar
salt and black pepper

Halve the cucumber lengthwise and remove seeds. Cut into 1/4 inch cubes.

Finely chop the onion into pieces about the size of a raw lentil.

Cut the carrot into thin strips with a peeler.

Peel the potato and cut into 2 inch chunks.

Mix the cuke and onion with 1 tsp salt and set aside. Cook the potato in boiling water until soft. Hard boil the egg. Drain and cool the potato, cool and peel the egg.

Chop the egg roughly and put in a medium bowl. Add the potato. Mash together with a fork or, even better, a pastry blender. You do not want it perfectly smooth, some small lumps should remain.

A handful at a time, squeeze the cuke-onion mixture to remove excess water, then add to the bowl. Add the carrot shreds, mayo, sugar, vinegar, and a few grindings of pepper. Mix to blend and taste for salt, adding if needed.

Explore posts in the same categories: Sides, Vegetarian

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