This recipe is by Tony Scherber of TonzKitchen! Makes 6-8 servings.
Gamja Salad (Korean Potato Salad)
By Tony Scherber
Ingredients
For the Potato Salad
- Roughly 2lbs or so of potatoes (from Bean Market)
- 1 C of cucumber-quartered, sliced into ¼ in pieces (from Prairie Hallow Farm)
- ½ C of carrots- fine diced (from Mhonpaj’s Garden)
- ¼ C of onion- finely diced (from Green Earth Growers)
- 3 eggs, boiled and 1 optional hard yolk separated from the 3 (from Sunshine Harvest Farm)
- 1 C or so of Kewpie Mayo
- ½ tsp of salt and pepper
- 1 TB of white sugar
- 1 TB of rice wine vinegar
For the Garnish
- ½ C of green onion (from Kisheri Farms)
- ¼ C of rough chopped parsley (from The Alliance of Small Regenerative Farms)
- ¼ C of rough chopped dill (from Urban Roots)
- 2 TB of hot chili oil (from TonzKitchen)
- 2 TB of crushed hazelnuts (from Hazel Heart Farms)
- Optional: Egg yolk grated and sesame seeds
Instructions
- Place your chopped cucumber, carrots and onion in a bowl and sprinkle salt. Mix and let sit for 20 minutes. Strain the excess liquid in a paper towel and set aside.
- Prepare and chop potatoes into small pieces. Place them in cold water and bring to boil.
- Cook the potatoes for roughly 15-20 minutes until potatoes can be pierced easily with knife. Drain and let cool.
- While the potatoes are cooking in the boiling water, add your eggs and cook for 8 minutes
- Place in bowl with ice/water to stop cooking process
- Peel eggs and remove 1 of the yolks and place in freezer
- Once potatoes are cooked/cooled, place them in a bowl and run them through a potato ricer (or mash them if no ricer)
- To your riced potatoes, add the eggs and the mayo. Fold them together until combined
- Add your strained chopped vegetables, salt, pepper, sugar and rice wine vinegar to the potatoes and mix well.
- In a large bowl, scoop your potato salad and top with green onion, parsley, dill, chili oil, hazelnuts and sesame seeds.
- Grate egg yolk with microplane over potato salad. Best served cold!
