Friday, July 4, 2014

Korean-Style Mashed Potato Salad (Gamja Saelleodeu)

I love this potato salad, which is often served as a side dish (banchan) at Korean restaurants. It's somewhat similar to Japanese-style potato salad in that it incorporates diced carrot, but what makes it uniquely Korean is the addition of finely diced apple or pear. Also, the texture is creamier because the potatoes are lightly mashed. And for extra pop, color and flavor, some of the boiled egg yolks are grated through a fine sieve and sprinkled over the top of each serving. Very pretty! I also took a cue from the Gamja salad recipe in Deuki Hong & Matt Rodbard's new cookbook Koreatown and added some Yakult, a Japanese probiotic drink that's very pleasantly sweet and sour (it's now available in the refrigerated section of most of the larger U.S. supermarkets chains) and canned corn.

5 lbs. russet potatoes, peeled
3 medium carrots, peeled
6 eggs, boiled
2 scallions, minced
1 Gala apple, peeled, cored and cut into small dice
1/2 cup drained canned corn (optional)
2 cups mayonnaise
1 2.7 fluid oz. bottle of Yakult (ok to omit if you can't find this)
1tsp. black pepper
1-2 tsp. salt (not more, or will be too salty)
1 tbsp. sugar

1. Place the eggs into a medium pan and cover with water. Bring to a boil & cook on high about 1 minute, then turn off heat and let sit for 20-30 minutes. Drain, rinse the eggs with cold water, and peel. Set aside.

2. Place the potatoes and carrots into a large pot and cover with water. Add a large pinch of salt, stir, and bring to a boil. Reduce heat to simmer. After 10-15 minutes, remove the carrots to a chopping board to cool. Continue cooking 20 minutes or until the potatoes are just tender (use a fork to test). Drain the water from the pan and set the potatoes aside.

3. Dice the carrots and set aside.

4. When the potatoes are slightly cool, place into a large bowl and, using a potato masher, mash until they are somewhat smooth but still with some texture. 

5. Remove 3 of the cooked egg yolks from the eggs and set aside. Cut the remaining 3 eggs & egg whites into small dice and add to the mashed potato. Mash the mixture a bit with the potato masher. 

6. Add the diced carrots, diced apple, canned corn (if using) and minced scallions to the potato-egg mixture. Add 2 cups mayonnaise and 1 small bottle of Yakult and stir to blend. Season with black pepper, salt and sugar.

7. Grate the reserved egg yolks through a fine sieve into a bowl. 

8. Spoon a serving of the potato salad using a large spoon or ice-cream scoop onto a small plate. Sprinkle the top with some grated egg yolk.

Bring eggs to a boil for 1 minute and turn off heat. Let sit in the pan for 20-30 minutes, then rinse with cool water and peel. 

Boil the potatoes and carrots in the same pot. Remove carrots after 10-15 minutes and continue cooking the potatoes another 20 minutes or until a fork pierces through them easily. 

Diced eggs, reserving 3 of the egg yolks, diced parboiled carrots, and minced scallions.  

 Mash the potatoes with a potato masher.

Add the eggs and mash until well-combined.


Add the carrots, apple, canned corn (if using), scallions, Yakult, mayonnaise and seasonings.

Push the reserved egg yolks through a fine sieve.  

 Scoop a serving of the salad onto a small plate or bowl and sprinkle the top with some grated egg yolk.

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