GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION

Gamja Salad With Cucumber, Carrot and Red Onion image

Gamja ("potato") salad is likely to be included among a sea of other banchan at Korean restaurants, and is typically mounded on a plate using an ice cream scoop. It's similar to mashed potatoes in texture, mayo-laden like many potato salads, and studded with crunchy vegetables and hard-boiled egg. It's generally a restaurant food, but when home cooks do make it, the salad might be sandwiched between two slices of soft white bread and eaten for lunch. The world is your oyster when it comes to gamja salad: It may include apples, peas, corn kernels, raisins and even nuts, and you can add whatever you like and nix whatever you don't. But the cucumber is gibon ("standard"), and essential, because it adds a vegetal freshness that pulls this dish back from feeling heavy in any way.

Provided by Eric Kim

Categories dinner, snack, salads and dressings, vegetables, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

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Ingredients

1 Kirby cucumber, deseeded and cut into 1/4-inch cubes
1/2 medium red onion, very finely diced
1 teaspoon kosher salt, plus more as needed
1 medium carrot, peeled and cut into 1/4-inch cubes
1 large russet potato (about 1 pound), peeled and cut into 2-inch cubes
1 large egg
1/3 cup plus 1 tablespoon mayonnaise (preferably Hellmann's)
1 teaspoon granulated sugar
1 teaspoon rice vinegar
Freshly ground black pepper

Steps:

In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
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.
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.
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.
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.)

*** Explore more Gamja Salad With Cucumber, Carrot And Red Onion Recipes »

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Ezra

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This is my new favorite potato salad recipe! It's so fresh and flavorful.

abd alsalam

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This salad is so versatile. I've added different vegetables, like bell pepper and celery, and it's always delicious.

Celinq Skinner

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I'm not a big fan of mayonnaise, so I used Greek yogurt instead. It was still delicious!

Asadullah Mazhar

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This salad is a great make-ahead dish. I made it the night before a party and it was even better the next day.

Elodia Jauregui

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I love how easy this salad is to make. I was able to whip it up in no time, and it was a hit at my potluck. Everyone raved about the flavor and texture.

Salah Khashoggi

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This gamja salad is a delightful dish! The combination of potatoes, cucumber, carrot, and red onion is refreshing and flavorful. I especially enjoyed the addition of the hard-boiled eggs and mayonnaise, which added a creamy richness to the salad. I w

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