Make Ahead

Korean Potato Salad

October  4, 2022
3 Ratings
  • Serves 6
Author Notes

This style of Kamja Salad, which uses a mayonnaise-based sauce, is not native to Korea at all. This style of potato salad originated in Northern Germany and was brought to the United States by German immigrants. Since most Americans are of German ancestry, (at least according to the US Census) this style of potato salad is quite common throughout the USA.
So far as I can tell, Koreans did not eat this style of potato salad prior to the Korean War. I believe it’s one of Koreas first “fusion” recipes before the idea “fusion cooking” became fashionable. It is a Korean adaptation of one of America’s most popular side dishes. —Tamar

What You'll Need
  • Salad Ingredients
  • 5 Russet potatoes
  • 1 Gala Apple (finely diced)
  • 1 Korean Pear (finely diced)
  • 1 stalk celery (finely diced)
  • 1.5 teaspoons salt
  • 1.5 tablespoons toasted sesame seeds, optional garnish
  • Dressing
  • 2 cups Kewpie mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon white pepper
  1. Wash the potatoes then peel and rinse in cold water.
  2. Cut into about 1 inch by 1 inch cubes (2.5 cm squared) and rinse again.
  3. Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes
  4. Boil until semi tender (Korean chop stick or fork passes through with slight resistance). This will take 8-15 minutes.
  5. Drain and let cool.
  6. While the potatoes are cooking, clean the apples and Korean pear, then cut into about 1/2 inch by 1/2 inch pieces (1.25 cm squared) and add to bowl. Toss until well mixed.
  7. In a medium mixing bowl combine the mayonnaise, pepper and sugar (optional) then mix well.
  8. Add dressing to potato mix and stir until well mixed. If desired garnish with toasted sesame seed.
  9. Chill and serve cold or at room temperature.
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  • Sue Hamilton
    Sue Hamilton
  • Tamar

3 Reviews

Sue H. December 3, 2019
I tried the recipe out this weekend. I made the mistake of mashing the potatoes to get that whipped potato consistency that many of the korean potato salads have. Where I erred was not cutting the pears and apples small enough to support the mashed style. This recipe is excellent, I would suggest adding ribbon cut Asian cucumbers in as well as some boiled eggs. Thanks for sharing!
Tamar October 17, 2009
If you want to watch this in action, go to . If you want to learn about the "behind the scenes", go to .
Tamar October 17, 2009
If you want to watch this in action, go to . If you want to learn about the "behind the scenes", go to .