Korean Potato Salad


Total Time:

35 minutes



This Korean Potato Salad is so good as is but even better on a brioche bun or a fried croquette.

Korean Potato Salad from www.whatsgabycooking.com (@whatsgabycookin)

It’s also a part of my Korean BBQ Dinner Party – which you should totally make this season. It’s incredible!

Korean Potato Salad

Diana Kim
This Korean Potato Salad is so good as is but even better on a brioche bun or a fried croquette.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish, Salad, Dinner
Cuisine Korean
Servings 6 people


  • 3 medium russet potatoes
  • 1 Persian cucumber thinly sliced in half moons
  • 1/4 carrot diced small
  • 1 cup canned corn rinsed under hot water and drained
  • 1 teaspoon salt plus more if needed
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly cracked black pepper
  • 3/4 cup mayonnaise
  • 1/4 cup heavy cream


  • Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
  • While the potatoes are cooking, lightly salt the cucumbers with 1/4 tsp salt and let sit for 10 minutes to release their juices. Place the cucumbers on a towel and gently squeeze out the excess water after 10 minutes.
  • Using a spider strainer, remove the potatoes from the water, drain and set aside in a bowl. Meanwhile, blanch the carrots for about 1 minute and remove.
  • Place the diced potatoes through a ricer or masher and transfer to a large bowl. Add mayonnaise, heavy cream, salt, sugar, black pepper, corn, cucumber, and carrot and stir to incorporate.
  • Taste and adjust seasoning as needed. Serve.

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