Irresistible Korean Potato Salad

I grew up thinking potato salad only came in one variety—the classic American kind with yellow mustard and chunks of celery. Then I met my friend Ji-won in college, and she brought Korean potato salad to a potluck. I’ll be honest, I was skeptical at first.

But that first bite changed everything. It was creamy, slightly sweet, and had this interesting mix of textures I’d never experienced in potato salad before. The diced apple? Genius. The cucumber and carrot? They added a freshness that made it feel lighter than the mayo-heavy salads I was used to. Ji-won laughed at my shocked expression and promised to teach me how to make it. Twenty years later, it’s still one of my go-to side dishes for barbecues and family dinners.

What Kind of Potatoes Should I Use?

For Korean potato salad, you’ll want to stick with either Russet or Yukon gold potatoes, and honestly, both work great. Russets give you a fluffier, more traditional texture since they’re starchy and break down a bit when you mash them, while Yukon golds will give you a creamier, slightly waxier result. Whichever you choose, make sure to boil them until they’re fork-tender but not falling apart – you want them soft enough to mash easily but with enough structure to hold the salad together. If you’re at the store and can only find one variety, don’t stress about it – either one will make a delicious potato salad.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Both Russet and Yukon gold work great here. Red potatoes are another good option – they hold their shape well and have a nice creamy texture. Just avoid waxy potatoes that might get too mushy.
• Mayonnaise: You can use Japanese Kewpie mayo for a richer, tangier flavor, or try Greek yogurt mixed with a little mayo (half and half) for a lighter version. Sour cream also works in a pinch.
• Cucumber: English cucumber or Persian cucumber both work well. If you only have regular cucumbers, just scoop out the seeds before dicing to avoid extra moisture.
• Apple: Fuji, Gala, or Honeycrisp apples are perfect for this. If you don’t have apple, you can skip it or add a bit more carrot for crunch.
• Raisins or dried cranberries: These add a nice sweet touch, but they’re totally optional. You can leave them out or swap with chopped dried apricots if that’s what you have.
• Lemon juice or vinegar: Any mild vinegar works here – rice vinegar, white vinegar, or apple cider vinegar all do the job of adding that little tangy kick.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Korean potato salad is over-mashing the potatoes – you want them smooth but not gluey, so mash them while they’re still warm and stop once they reach a creamy consistency instead of beating them endlessly.

Skipping the step of salting and draining the cucumber will leave you with a watery, diluted salad since cucumbers release a lot of moisture, so give them at least 10 minutes to sit with salt before squeezing out the liquid.

Adding the mayonnaise while the potatoes are still hot is a recipe for disaster because the heat will cause the mayo to separate and turn oily, so let your mashed potatoes cool to room temperature first.

Finally, don’t forget to taste and adjust the seasoning before serving – Korean potato salad should have a nice balance of creamy, tangy, and slightly sweet flavors, so add more mayo, lemon juice, or salt as needed.

What to Serve With Korean Potato Salad?

Korean potato salad is a popular side dish at Korean BBQ restaurants, so it pairs perfectly with grilled meats like bulgogi, galbi short ribs, or spicy pork belly. I love serving it alongside other Korean banchan (side dishes) like kimchi, pickled radish, and seasoned spinach to create a full spread. It also works great as a cooling side for any spicy main dish since the creamy mayo base helps balance out the heat. If you’re keeping things simple, this potato salad is just as good next to fried chicken or as part of a picnic spread with sandwiches and fresh fruit.

Storage Instructions

Store: Korean potato salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better after sitting for a few hours, so it’s great to make ahead for a picnic or potluck. Just give it a good stir before serving since the mayo might settle a bit.

Make Ahead: You can prep this salad the night before and let it chill overnight. The apples might brown slightly, so if you’re worried about that, toss them in a little extra lemon juice before mixing in. I like to add the boiled egg right before serving to keep it looking fresh.

Serve: This salad tastes best when it’s cold, so pull it out of the fridge about 5 minutes before serving. If it seems a little dry after storing, just mix in an extra tablespoon of mayo to bring it back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 12-16 g
• Fat: 62-75 g
• Carbohydrates: 82-95 g

Ingredients

For the potato base:

• 1.5 lb potatoes (Yukon Gold or Russet)
• 2 eggs (large, at room temperature)
• 1/4 apple (finely diced)
• 2.5 tbsp onion (finely minced)
• 1 scallion (thinly sliced, white and green parts)

For the dressing and mix-ins:

• 2 oz cucumber
• 2 oz carrot
• 7 tbsp mayonnaise (Kewpie or Hellmann’s)
• 1 1/4 tsp salt
• 1/2 tsp Dijon mustard
• black pepper (freshly ground to taste)
• 1.5 tsp sugar
• 2 tbsp lemon juice (squeezed fresh)
• 1 tbsp raisins

Step 1: Prepare the Potatoes and Eggs

• 1.5 lb potatoes
• 2 eggs
• salt

Start by peeling and cutting potatoes into 2-inch chunks, then place them in a pot of cold salted water and bring to a boil.

Simultaneously, place eggs in another pot of cold water and bring to a boil.

Once the egg water boils, remove from heat and let eggs sit for 12-13 minutes to achieve creamy, jammy yolks.

Meanwhile, boil potatoes until completely tender when pierced with a fork, about 12-15 minutes depending on size.

When potatoes are done, drain thoroughly and return to the pot.

Step 2: Prepare the Vegetables and Seasonings

• 1/4 apple
• 2.5 tbsp onion
• 1 scallion
• 2 oz cucumber
• 2 oz carrot
• 7 tbsp mayonnaise
• 1/2 tsp Dijon mustard
• 1.5 tsp sugar
• 2 tbsp lemon juice
• black pepper

While potatoes and eggs cook, prepare all vegetables: finely dice the apple, mince the onion, thinly slice the scallion (keeping white and green parts separate), dice the cucumber into small pieces, and julienne or finely dice the carrot.

For the cucumber, toss the diced pieces with a pinch of salt and let sit for 2-3 minutes, then squeeze out excess moisture with your hands or a clean kitchen towel—this prevents the salad from becoming watery.

In a small bowl, whisk together mayonnaise, Dijon mustard, sugar, lemon juice, and a few grinds of black pepper to create the dressing base.

Step 3: Cool the Eggs and Mash the Potatoes

• cooked eggs from Step 1
• cooked potatoes from Step 1

Transfer the cooked eggs to an ice bath (bowl of ice water) and let cool for about 10 minutes until completely chilled.

This stops the cooking process and makes them easier to handle.

While eggs cool, gently mash the hot potatoes in their pot using a potato ricer or fork until mostly smooth with just small lumps remaining—I prefer leaving them slightly chunky for better texture rather than making them completely creamy.

Let the potatoes cool to room temperature, about 5 minutes, before combining with other ingredients.

Step 4: Combine and Dress the Salad

• mashed potatoes from Step 3
• cooked eggs from Step 3
• 1/4 apple
• 2.5 tbsp onion
• prepared cucumber from Step 2
• prepared carrot from Step 2
• 1 tbsp raisins
• dressing mixture from Step 2
• 1 1/4 tsp salt
• black pepper

Peel the cooled eggs, then separate the whites from the yolks; chop the egg whites into small pieces and reserve the yolks for garnish.

Transfer the cooled mashed potatoes to a large mixing bowl, then add the chopped egg whites, diced apple, minced onion, white parts of scallion, prepared cucumber, carrot, raisins, and the dressing mixture from Step 2.

Fold everything together gently but thoroughly until well combined, being careful not to overmix which can make the salad gluey.

Taste and adjust seasoning with salt and black pepper as needed.

Step 5: Garnish and Serve

• reserved egg yolks from Step 4
• green parts of scallion from Step 2

Transfer the salad to a serving bowl or plate.

Press the reserved egg yolks through a fine-mesh strainer directly over the top of the salad to create delicate strands of golden garnish—this adds both visual appeal and bursts of rich flavor.

Scatter the reserved green parts of scallion over the top as a fresh finishing touch.

I like to chill the salad for at least 15-20 minutes before serving, as the flavors meld beautifully and it reaches the ideal cold temperature.

Irresistible Korean Potato Salad

Delicious Irresistible Korean Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 6 servings

Calories: 975

Ingredients Method

Ingredients

  

For the potato base

• 1.5 lb potatoes (Yukon Gold or Russet)
• 2 eggs (large, at room temperature)
• 1/4 apple (finely diced)
• 2.5 tbsp onion (finely minced)
• 1 scallion (thinly sliced, white and green parts)

For the dressing and mix-ins

• 2 oz cucumber
• 2 oz carrot
• 7 tbsp mayonnaise (Kewpie or Hellmann's)
• 1 1/4 tsp salt
• 1/2 tsp Dijon mustard
• black pepper (freshly ground to taste)
• 1.5 tsp sugar
• 2 tbsp lemon juice (squeezed fresh)
• 1 tbsp raisins

Method

 

1. Start by peeling and cutting potatoes into 2-inch chunks, then place them in a pot of cold salted water and bring to a boil. Simultaneously, place eggs in another pot of cold water and bring to a boil. Once the egg water boils, remove from heat and let eggs sit for 12-13 minutes to achieve creamy, jammy yolks. Meanwhile, boil potatoes until completely tender when pierced with a fork, about 12-15 minutes depending on size. When potatoes are done, drain thoroughly and return to the pot.
2. While potatoes and eggs cook, prepare all vegetables: finely dice the apple, mince the onion, thinly slice the scallion (keeping white and green parts separate), dice the cucumber into small pieces, and julienne or finely dice the carrot. For the cucumber, toss the diced pieces with a pinch of salt and let sit for 2-3 minutes, then squeeze out excess moisture with your hands or a clean kitchen towel—this prevents the salad from becoming watery. In a small bowl, whisk together mayonnaise, Dijon mustard, sugar, lemon juice, and a few grinds of black pepper to create the dressing base.
3. Transfer the cooked eggs to an ice bath (bowl of ice water) and let cool for about 10 minutes until completely chilled. This stops the cooking process and makes them easier to handle. While eggs cool, gently mash the hot potatoes in their pot using a potato ricer or fork until mostly smooth with just small lumps remaining—I prefer leaving them slightly chunky for better texture rather than making them completely creamy. Let the potatoes cool to room temperature, about 5 minutes, before combining with other ingredients.
4. Peel the cooled eggs, then separate the whites from the yolks; chop the egg whites into small pieces and reserve the yolks for garnish. Transfer the cooled mashed potatoes to a large mixing bowl, then add the chopped egg whites, diced apple, minced onion, white parts of scallion, prepared cucumber, carrot, raisins, and the dressing mixture from Step 2. Fold everything together gently but thoroughly until well combined, being careful not to overmix which can make the salad gluey. Taste and adjust seasoning with salt and black pepper as needed.
5. Transfer the salad to a serving bowl or plate. Press the reserved egg yolks through a fine-mesh strainer directly over the top of the salad to create delicate strands of golden garnish—this adds both visual appeal and bursts of rich flavor. Scatter the reserved green parts of scallion over the top as a fresh finishing touch. I like to chill the salad for at least 15-20 minutes before serving, as the flavors meld beautifully and it reaches the ideal cold temperature.