Gamja Salad (Korean Style Potato Salad)

Tested Recipe Adapted from




450g potatoes (peeled and cut into ½-inch thick pieces)

3 hard-boiled eggs (shelled)

1 English cucumber (washed, seeded and chopped into pieces)

½ tsp salt (divided)

¼ ground white pepper

2 tbsp rice syrup

½ cup mayonnaise

Preparation Instructions:

  1. In a bowl, combine the chopped cucumber with ¼ tsp salt and mix well. Let it sit for 5 minutes until it sweats out water. Strain and squeeze out excess moisture.
  2. Crack open the hard-boiled eggs and separate the yolks from the whites.
  3. Chop up the egg whites. Set aside.
  4. Grate an egg yolk for garnish. Press 1 egg yolk through a sieve or wire strainer with a teaspoon. Set the other 2 egg yolks aside.
  5. Rinse the potato chunks in cold water to remove excess starch and place them in a heavy-bottomed pot. Add ½ cup water and ¼ tsp of salt. Cook for 20 minutes over medium high heat.
  6. Remove from the heat. Drain any excess water, and put the cooked potato back to the pot. Cover and simmer for 2 minutes over very low heat, to remove more moisture. Uncover.
  7. Mash the hot potato with a potato masher and add the 2 cooked egg yolks and the egg whites. Keep mashing until well mixed.
  8. Add the squeezed cucumber, ¼ tsp ground white pepper, and rice syrup. Mix it well with a wooden spoon. Add the mayonnaise and mix well. Cool it down at room temperature and keep it in the refrigerator. Serve cold as a side dish or snack.

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