This Korean potato salad is the creamy, slightly sweet, pillowy-soft side you've had at every Korean BBQ spot and banchan lineup. Where American potato salad is chunky and tangy, the Korean version mashes the potatoes until smooth and folds in crisp cucumber, carrot, and sweet corn with a rich mayo dressing (a little heavy cream makes it extra luscious). It's the kind of cooling, comforting side that balances out spicy, smoky grilled meats, and it's also incredible piled on a brioche bun or stuffed into a fried croquette. Serve it alongside my Stir Fried Pork Belly and Kimchee, pair it with crispy Kimchi Pancakes, or set it next to a classic German Potato Salad on the picnic table for a fun contrast.
Korean Potato Salad at a Glance
- 🕒 Total Time: 30 minutes (plus cooling)
- 👪 Servings: 4 to 6 as a side
- 🍝 Cuisine Type: Korean (Korean-Japanese influenced banchan)
- 🧂 Flavor Profile: Creamy and lightly sweet, soft mashed potato with crunchy cucumber and carrot, sweet corn, and a rich mayo dressing
- 📖 Dietary Info: Vegetarian; contains egg (mayonnaise) and dairy (cream); naturally gluten-free
- 📦 Storage Notes: Refrigerate airtight 3-4 days; best served cold; give it a stir before serving; freezing not recommended (the dressing and potatoes turn watery)
- ⭐Why You'll Love It: A creamy, cooling Korean BBQ side that comes together in 30 minutes. Soft mashed potato studded with crunchy veg and sweet corn in a rich mayo dressing. The perfect counterpoint to anything spicy and smoky off the grill.
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It’s also a part of my Korean BBQ Dinner Party – which you should totally make this season. It’s incredible!
Ingredients
- 3 medium russet potatoes
- 1 Persian cucumber thinly sliced in half moons
- ¼ carrot diced small
- 1 cup canned corn rinsed under hot water and drained
- 1 teaspoon salt plus more if needed
- 1 teaspoon sugar
- ¼ teaspoon freshly cracked black pepper
- ¾ cup mayonnaise
- ¼ cup heavy cream
Substitutions & Swaps
🥔 Potatoes
- Russet potatoes (called for) - Starchy; mash up fluffy and absorbent
- Yukon Gold - Creamier and buttery; holds shape a little more
- Red potatoes - Waxier; keep more texture if you like chunks
🥄 Creamy Base
- Mayonnaise (called for) - Kewpie (Japanese mayo) is the classic move, richer and a touch sweeter
- Heavy cream (called for) - Makes it extra luscious; sub milk for lighter
- Greek yogurt - Tangier, lighter swap for some of the mayo
- A teaspoon of Dijon - For a little sharpness against the richness
🥕 Mix-Ins
- Persian cucumber (called for) - Salt and drain so it stays crunchy, not watery
- Carrot (called for) - Diced small for color and crunch
- Sweet corn (called for) - Canned or grilled; adds little pops of sweetness
- Hard-boiled egg - Very traditional; fold in chopped for richness
- Apple or pear, diced - A surprising sweet-crisp Korean touch
- Diced ham or imitation crab - Common additions for a heartier salad
🧂 Seasoning
- Sugar and salt (called for) - The sweet-salty balance is the whole point
- Rice vinegar - A splash for brightness
- White pepper - More authentic than black, and milder
🥔🥕🥄 Tips & Tricks for the Best Korean Potato Salad
Creamy, lightly sweet, and the perfect cooling side for Korean BBQ
- Boil the potatoes whole or in big chunks. They absorb less water that way, so the salad stays creamy instead of soggy.
- Salt the cucumber and let it drain. A few minutes with a pinch of salt pulls out water so it stays crunchy and doesn't thin the dressing.
- Mash while warm, dress when cool. Warm potatoes mash smooth, but let them cool before the mayo goes in so it doesn't break.
- Leave some texture. Mash most of the potato smooth but keep a few small lumps for body.
- Use Kewpie mayo if you can find it. The Japanese mayo is richer and a little sweeter, which is the authentic flavor here.
- Don't skip the sugar. A little sweetness is what makes it taste Korean rather than American.
- Dice the carrot small. Tiny pieces blend in for color and crunch without raw, hard bites; blanch briefly if you prefer them softer.
- Add the corn at the end. Fold it in gently so the kernels stay whole and pop.
- Chill before serving. An hour in the fridge lets the flavors set and the salad firm up.
- Taste and rebalance cold. Cold food mutes seasoning, so check the salt and sugar after chilling.
FAQs
What is Korean potato salad?
Korean potato salad is a creamy, lightly sweet side dish of mashed potatoes folded with crunchy cucumber, carrot, and sweet corn in a rich mayo dressing. It is smoother and sweeter than American potato salad, which is chunkier and more tangy. It is a popular banchan served alongside Korean BBQ.
What is the difference between Korean and American potato salad?
Korean potato salad mashes the potatoes until soft and pillowy and leans sweet, often using Japanese Kewpie mayo. American potato salad keeps the potatoes in chunks and tastes tangier from mustard and vinegar. Korean versions also fold in finely diced vegetables and corn.
What do you serve Korean potato salad with?
It is the classic cooling side for Korean BBQ and grilled meats, balancing out spicy and smoky flavors. It is also delicious on a brioche bun or stuffed into a fried croquette. Serve it cold as part of a banchan spread.
How long does Korean potato salad last?
Stored airtight in the fridge, it keeps for 3 to 4 days. Give it a quick stir before serving, since the dressing can settle. Freezing is not recommended because the potatoes and dressing turn watery once thawed.
Can I make Korean potato salad ahead of time?
Yes, it is a great make-ahead side and actually tastes better after the flavors meld for a few hours. Make it up to a day in advance and keep it chilled. Taste and adjust the salt and sugar just before serving, since cold dulls seasoning.
Korean Potato Salad
Ingredients
- 3 medium russet potatoes
- 1 Persian cucumber thinly sliced in half moons
- ¼ carrot diced small
- 1 cup canned corn rinsed under hot water and drained
- 1 teaspoon salt plus more if needed
- 1 teaspoon sugar
- ¼ teaspoon freshly cracked black pepper
- ¾ cup mayonnaise
- ¼ cup heavy cream
Instructions
- 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 ¼ teaspoon 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.
