Instant Pot Korean Potato Salad Recipe (Gamja Salad)

November 24, 2021Van
Blog post

Prep time: 10 minutes

Cook time: 4 minutes

Serves: 8

Korean Potato Salad (gamja salad) is one of my favorite banchan / side dishes, it pairs so well with Korean BBQ.  I’m sharing a copycat of the potato salad from my favorite Korean restaurant Mo Ran Gak in Garden Grove, CA – the texture creamy and the cucumber, carrots & corn add a great texture and freshness to the dish.  Making it in an Instant Pot is super simple, because you don’t have to check on the potatoes for doneness and the egg cooks at the same time.

You’ll need a steamer basket for this recipe (purchase here)Instant Pot Korean Potato Salad Recipe (Gamja Salad)

Instant Pot Korean Potato Salad Recipe (Gamja Salad)

Instant Pot Korean Potato Salad Recipe (Gamja Salad)

Print Recipe

Instant Pot Korean Potato Salad Recipe (Gamja Salad)

  • Prep time: 10 minutes
  • Cook time: 4 minutes
  • Serves: 8

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Ingredients

  • 2 lbs Russet Potatoes, peeled & diced into ½ in cubes
  • 1 Large Egg
  • ½ Cup Best Foods Mayonnaise
  • 1 Small Carrot, thinly sliced or cubed extra small
  • 1 Persian Cucumber, thinly sliced
  • ¼ Cup Frozen Corn, *optional
  • 1 Teaspoon Fine Sea Salt
  • ½ Teaspoon Granulated Sugar

Method

  • 1)

    Pour 1 Cup of Water into your Instant Pot. Place the cubed potatoes into a steamer basket place the Large Egg on top of the Potatoes and put the steamer basket into the Instant Pot, close the lid.

  • 2)

    Choose High Pressure and set for 4 Minutes. As soon as the timer goes off, do a quick release of the steam by carefully moving the knob to Venting. Once the pin drops open your lid. Lift out your steamer basket and let the potatoes cool and drain for 10 minutes. Immediately place the egg into a cup of ice water for 5 minutes too cool – peel, and chop the egg (*optional, reserve a little egg yolk to garnish the potato salad)

  • 3)

    Bring a small pot of water to boil, turn off the heat and place the carrots into the pot for 2 minutes. Drain and dry off the carrots on paper towels, set aside.

  • 4)

    In a large bowl, add ½ Cup Best Foods Mayonnaise, 1 Teaspoon of Salt, ½ Teaspoon of Sugar and stir to mix well.  Add the Potatoes, ¼ Cup Frozen Corn and Chopped Eggs toss with a large spoon & mash the potatoes so they are like chunky mashed potatoes. Add the carrot and cucumber slices, toss to combine. Refrigerate uncovered for 1 hour before serving. If you have left overs, cover and store in the refrigerator, it will stay good for about 2 days. Enjoy!

↓ Supplies to make this recipe ↓

 










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