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Korean Style Mashed Potato Salad (Gamja-Salad)

June 9, 2016
Composed by : Bun Bun


My favorite side dish at Korean restaurants has got to be the sweet, creamy, mashed potato with a hint of crunch. I never get enough of it and even though most restaurants allow refills, it’s too embarrassing to ask for multiple refills, no? =P Heh heh. I don’t know why, but one day I decided to make my own Gamja-Salad. According to Maangchi, Korean style mashed potato salad is kind of a new term, hence the name which incorporates a mix of Korean (gamja = potato) and English (salad).

The ingredients are basic and can be found in most homes. So why not try making it yourself! It’s super easy and requires absolutely no skill. Heehee.


  • 3 medium sized potatoes, around 400g
  • 3 eggs – hard boiled, yolks and white separated
  • 1 carrot – chopped
  • 1/2 cup mayonnaise
  • 2 tbsp honey
  • dash of white ground pepper
  • salt to taste


  1. Place eggs into a pot and cover with water. Bring to a boil, then turn off heat and let sit for 10 minutes. Peel and separate yolks and whites.
  2. Slice potatoes about half inch thick. Rinse to remove excess starch. Place potatoes into a pot and cover just barely with water. Add a pinch of salt and cook for about 20 minutes over medium heat until fork-tender.
  3. Egg whites: Chop into small pieces so that it will be easier to mash later on.
  4. Egg yolks: Grate 1 yolk with a spoon through a mesh strainer to get powdery crumbs.
  5. Peel skin off carrot and chop into small pieces.
  6. Transfer cooked potatoes to a mixing bowl and mash with potato masher briefly.
  7. Add 2 cooked yolks and chopped egg whites. Mash until well mixed.
  8. Add carrots, dash of white pepper, honey. Mix with a wooden spoon.
  9. Add mayonnaise and mix well.
  10. Scoop creamy potato salad with an ice-cream scoop and garnish with grated yolk crumbs.



  • I used carrots so there is no need to season or cook them. If you use cucumber or onion, sprinkle salt and let them sweat for about 10 minutes. Rinse and squeeze out excess water with paper towels.
  • If you use cucumber, remove the seeds to prevent salad from turning soggy.
  • The yolk needs to be hard boiled in order to get the powdery effect from sieving, so make sure to let sit in the hot water for at least 10 minutes after turning off the heat.
  • Keep salad chilled in an air-tight container and have it as a side dish for every meal or for breakfast with bread! 😀
  • You can add anything you want – carrot, cucumber, ham, apple, pear, raisin, yoghurt! 🙂

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