Korean Potato Salad (Gamja)

Prep Time
Cook Time
Ready In

"Although it doesn't seem traditionally Korean, it's often served in Korean restaurants as well as the more common kimchi! This version is from K Food by Da-Hae and Gareth West."

Original recipe yields 4 servings


  • Serving Size: 1 (328.8 g)
  • Calories 329.6
  • Total Fat - 12.1 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 29.8 mg
  • Sodium - 1982.7 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 6.2 g
  • Sugars - 3.1 g
  • Protein - 11.7 g
  • Calcium - 109.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.2 mg

Step 1

Cut potatoes in half or quarter, so they're approximately the same size.

Step 2

Bring pot of water to boil. Add salt and potatoes. Cook until easily pierced - about 10-15 minutes. Drain, rinse under cold water. Put into serving bowl.

Step 3

Cook bacon in skillet over medium heat for a few minutes until browned and crisp.

Step 4

Add bacon to potatoes, scraping skillet to get all the bits of bacon. Add remaining ingredients and toss together until potatoes are completely covered in dressing.

Step 5

Chill until shortly before serving - serve at room temperature.

Tips & Variations

No special items needed.



This potato salad was the perfect side dish for our Korean bbq ribs. I used applewood smoked bacon and loved the sour cream and english mustard dressing. Refrigrated about 4 hours to chill and was a great side dish for our ribs. Made and reviewed for Fusie's World Tour 2019 - Korea.

review by:
(6 Jul 2019)