Korean Potato Salad (Gamja Salad) with Apple and Egg

A creamy and flavorful Korean-inspired potato salad with the refreshing crunch of diced apple and the richness of hard-boiled egg. A touch of sweetness balances the savory gochujang.

Prep Time

20 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.85/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Salad

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2lbsPotatoes(Yukon Gold or Russet, peeled and cubed)

£0.90

3Eggs(Large)

£0.90

1Apple(Fuji or Honeycrisp, diced)

£0.50

0.5cupMayonnaise(Korean mayonnaise preferred if available, otherwise regular mayonnaise)

£0.40

1tspGochujang (Korean Chili Paste)(Adjust to your spice preference)

£0.25

1tspHoney(Or maple syrup)

£0.05

1tspRice Vinegar

£0.03

0.5tspSalt(Or to taste)

0.3tspBlack Pepper(Or to taste)

£0.01

0.5tspSesame Oil(Optional)

£0.05

2Green Onion(Finely chopped, optional garnish)

£0.30

Total Cost

£3.39

£0.85 per serving

Instructions

1.
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2.
While the potatoes are cooking, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-10 minutes. Remove from heat and place the eggs in a bowl of ice water to cool.
3.
Drain the potatoes well and let them cool slightly. While still warm, mash them lightly with a potato masher or fork. You can leave some small chunks for texture.
4.
Peel the hard-boiled eggs and dice them into small pieces.
5.
In a large mixing bowl, combine the mashed potatoes, diced eggs, diced apple, mayonnaise, gochujang, honey, rice vinegar, salt, pepper, and sesame oil (if using).
6.
Mix all ingredients well until everything is combined and the mixture is creamy. Taste and adjust seasonings as needed.
7.
Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.
8.
Garnish with chopped green onion (optional) before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

485 kcal / 2029 kJ

Carbs

47g

18% of RDA

Fat

28g

40% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a smoother potato salad, mash the potatoes more thoroughly. For a chunkier salad, leave larger pieces.

Adjust the amount of gochujang to your desired level of spiciness. Start with a smaller amount and add more to taste.

If you don't have Korean mayonnaise, you can use regular mayonnaise and add a pinch of sugar for a similar taste.

The potato salad can be made a day ahead and stored in the refrigerator.

Cooking Equipment

Large pot

Mixing bowl

Potato masher (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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