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Korean Potato Salad

Korean potato salad is creamy, savory, a little bit sweet and crunchy.

Korean potato salad, on a Korean bapsang {table} as a regular banchan {side dish}.  I initially thought it was weird.  I’ll admit it.  Growing up, I’d become accustomed to enjoying it with fried chicken or at picnics and bbq’s whenever I’d be invited by friends.  Eating it with kimchi and rice seemed…strange.  However, as with most things, the older I got, the more everything my mother did made more sense.  That could be an entire dedicated post in itself but before I digress, today we focus on potato salad.

Korean potato salad is completely different than its American counterpart in that it’s full of a variety of crunchy veggies, a subtle hit of sweetness and a lighter dressing.  Today, I used a confetti of finely diced carrot, onion and bell pepper with chunkier bits of cucumber but my mother was often known to add in chopped fuji apple as well.

Korean Potato Salad

It’s not that potato salad intuitively works in a Korean meal.  It’s not until you actually sit down to enjoy it all together in its delicious tapestry of flavors does it start making sense.  The cool refreshing sweetness strikes a balance against what will typically be a rich a spicy stew.  Its creaminess cuts through the sharp bite of kimchi.  Its the delicate balancing act of sweet and savory, cool and creamy that makes it a staple when throwing a large Korean feast.  Seriously, take a look next time.  You’ll find it there, wedged between thick streaky slices of LA galbi and silken tofu seafood soup.

Korean Potato Salad
Cook time

Total time


Serves: 2 servings

  • 2 chopped potatoes
  • 2 eggs
  • ½ tb baking soda
  • ½ c chopped cucumber + salt
  • ¼ c diced onion
  • ¼ c diced bell pepper
  • ¼ c diced carrot
  • ½ tb sugar
  • Salt to taste
  • ¼ c of mayo

  1. Bring the chopped potatoes and water to cover to a boil together and cook until tender.
  2. Cover the eggs in at least an inch of water and sprinkle in the baking soda. Bring to a boil and when it does, turn off the heat and clamp on the lid for 10 minutes. Drain and rinse with cool water and peel/chop. Reserve 1 egg yolk.
  3. Liberally sprinkle the cucumber with salt and set aside for 10 minutes then rinse/drain.
  4. Cover the onions with cold water and set aside for 10 minutes then rinse/drain.
  5. Combine the potatoes, egg, cucumber, onion, bell pepper, carrot, sugar, salt and mayo together.
  6. Before serving, garnish with the reserved crumbled yolk.

Korean Potato Salad



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