Creamy Korean Potato Salad with Apple and Cucumber

This Korean potato salad is the one I pile onto the table too often for it to be a secret. The potatoes are mashed until creamy but not totally smooth, with little pops of crisp apple and cucumber tucked in for contrast. It lands somewhere between a side dish and a comfort food you eat straight from the bowl with a spoon, and that sweet-tangy dressing pulls the whole thing together in a way few other sides can.

You can serve it as banchan alongside grilled meat, or just eat it cold the next day straight from the fridge. Everything comes together in about 40 minutes, and the hardest part is waiting for it to chill so the flavors can settle.

Why This Potato Salad is Always on My Table

The creaminess is what makes it stand out. Most potato salads lean on chunks, but mashing the potatoes in this one gives it a whipped, almost silky base that holds onto the dressing beautifully. That softness against the crunchy apple and cucumber is what keeps me coming back.

It also has that familiar sweet-and-sour balance I love in Korean side dishes. A little sugar, a little rice vinegar, and a generous amount of mayo round it out without making it heavy. Every bite feels cool and refreshing, even when you serve it next to something spicy or grilled.

Ingredients

• 2 large russet or Yukon Gold potatoes (about 1 lb): russets mash up soft and fluffy; Yukon Golds hold a bit more texture.
• ½ English cucumber: sliced thin, salted, and squeezed to keep the salad from going watery.
• 1 small carrot: shredded fine so it almost melts into the dressing.
• ½ small crisp apple, such as Fuji or Honeycrisp: cut into tiny dice, it adds a sweet fresh crunch.
• 2 hard-boiled eggs: chopped; they add richness and a little extra protein.
• 2 oz ham, chopped small: optional, but it gives the savoury note that balances the sweetness.
• ¼ cup mayonnaise: use full-fat for the creamiest texture, or Japanese Kewpie mayo for more tang.
• 1 tbsp sugar: helps bring out the natural sweetness of the apple and carrot.
• 1 tbsp rice vinegar: keeps the dressing bright; you can use apple cider vinegar in a pinch.
• ¼ tsp salt: plus more for salting the cucumber.
• Pinch of white or black pepper.

Variations / Substitutions

• Swap the ham: use cooked bacon, chopped Spam, or leave it out for a vegetarian version. Smoked turkey works surprisingly well.
• Add corn: a spoonful of canned sweet corn kernels brings another layer of sweetness and colour.
• Use pear instead of apple: a crisp Asian pear (nashi) tastes even more traditional and gives the same juicy crunch.
• Go dairy-free: most recipes are already dairy-free if you skip the egg. Use vegan mayo and the salad stays just as creamy.
• Change the protein: finely flaked tuna or shredded imitation crab turn it into a heartier side that pairs especially well with rice.

If you want a chunkier, more classic American style, check out the Classic Dill Potato Salad.

How to Make Korean Potato Salad

Step 1: Boil the Potatoes

Peel the potatoes and cut them into evenly sized chunks about 2 inches across. Drop them into a pot with enough cold water to cover by an inch, then bring to a boil over high heat. Lower the heat to a steady simmer and cook for 15 to 18 minutes, until a fork slides through the thickest piece with no resistance.

The potatoes will look a little dull and start to fray at the edges when they are ready. Drain them well and let them sit in the colander for a minute so the steam helps dry the surface. You want them warm but not piping hot before you start mashing.

Step 2: Salt the Cucumber

While the potatoes cook, slice the cucumber in half lengthwise, then across into thin half-moons. Toss the slices with a generous pinch of salt in a small bowl and let them sit for about 10 minutes. You will see a pool of water collect in the bottom of the bowl.

Grab a handful of cucumber and squeeze firmly over the sink to press out as much liquid as you can. This step is the difference between a salad that stays creamy for days and one that turns soupy by dinner. Set the squeezed cucumber aside.

Step 3: Mash the Potatoes

Transfer the warm drained potatoes to a large mixing bowl. Mash them with a fork or a potato masher until mostly broken down but still with some small soft lumps. You are not aiming for a completely smooth purée.

Add the mayonnaise, sugar, rice vinegar, salt, and pepper. Stir with a spoon or spatula until the dressing coats every bit and the potatoes feel creamy and glossy. Taste here and add another pinch of sugar or a few drops of vinegar if your apple is especially sweet or the potatoes taste flat.

Step 4: Fold in the Mix-Ins

Add the shredded carrot, diced apple, chopped egg, and ham to the bowl. Toss in the cucumber as well, breaking up any clumps so it distributes evenly.

Fold everything together gently with a spatula until the add-ins are speckled through the potato base. The salad will look a little looser now because the vegetables release some liquid, but it will firm up in the fridge.

Step 5: Mound and Serve

Spoon the whole salad onto a serving plate and use the back of a spoon to shape it into a smooth dome, the way you see it at Korean restaurants. Press lightly so it holds its form, then sprinkle black sesame seeds or a little extra chopped egg yolk over the top.

Cover loosely with plastic wrap and chill for at least 30 minutes before serving. The salad tastes even better after a few hours when the flavours have had time to blend, and the cold temperature makes the creamy texture really shine.

Tips for the Creamiest Korean Potato Salad

• Use the right potato. Russets break down more and give you that whipped, fluffy texture. Yukon Golds mash a little firmer, so pick based on how creamy you want the base.
• Squeeze the cucumber dry. If you skip this, the water will seep out and thin the dressing, so go by feel: keep squeezing until the handful feels like damp paper towels, not a sponge.
• Dress the potatoes while they are still warm. Warm starch absorbs the dressing more evenly, and the mayonnaise melts in without turning greasy.
• Adjust the sweetness after you add the apple. Fruit varies, so give the salad a quick taste and add a tiny pinch of sugar or a few drops of vinegar if it leans too tangy or flat.
• Let it chill before you judge it. Right out of the bowl, the flavours can taste separate. After 30 minutes in the fridge, everything marries into that classic sweet-tangy balance.

Scale it up for a crowd:

Storing Leftovers

• Refrigerate: keep the salad in a sealed container for up to 3 days. The texture stays creamy because the cucumber was salted and squeezed; it will not turn watery.
• Serve cold: this salad is meant to be eaten chilled, straight from the fridge. There is no need to reheat it, and room temperature is fine for picnic settings if it sits out for under an hour.

What Goes Well With Korean Potato Salad

A big scoop of this creamy salad cuts through the smoky char of Korean barbecue really well, so plate it next to bulgogi or grilled galbi. It also tucks in nicely beside a bowl of spicy soft tofu stew, where the cool sweetness balances the heat. For a simpler weeknight meal, serve it with pan-fried fish and a side of steamed rice; the salad acts as both a vegetable and a sauce all on its own.

Frequently Asked Questions

Can I make this potato salad the day before?

Yes, it actually tastes better after sitting overnight. The apple stays crisp for the first 24 hours and the dressing mellows into the potatoes.

What can I use instead of ham to keep it halal or vegetarian?

Leave the ham out or swap in chopped hard-boiled egg for protein. The salad still tastes rich and satisfying without any meat.

Is this dish gluten-free?

Yes, as written it is naturally gluten-free. Double-check your ham if using a processed kind, and use a mayo brand that does not add gluten-based thickeners.

My apple turned brown after mixing. How do I prevent that?

Toss the diced apple in a teaspoon of lemon juice or the rice vinegar you are already using before folding it in. The acid stops the oxidation without changing the flavour.

Can I use a food processor to mash the potatoes?

Yes, but pulse only a few times so the potatoes stay chunky. Over-processing releases too much starch and makes the salad gluey instead of creamy.

Korean Potato Salad Recipe

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 239

Ingredients Method Notes

Ingredients

  

• 2 large russet or Yukon Gold potatoes (about 1 lb), peeled and cut into chunks
• ½ English cucumber, thinly sliced
• 1 small carrot, shredded
• ½ small crisp apple, finely diced
• 2 hard-boiled eggs, chopped
• 2 oz ham, chopped small
• ¼ cup mayonnaise
• 1 tbsp sugar
• 1 tbsp rice vinegar
• ¼ tsp salt, plus more for cucumber
• Pinch white or black pepper
• Black sesame seeds, for garnish

Method

 

1. Boil potato chunks in salted water until fork-tender, about 15 to 18 minutes. Drain well.
2. Toss cucumber slices with a pinch of salt and let sit 10 minutes, then squeeze out excess liquid.
3. Mash warm potatoes with a fork until mostly broken down, then stir in mayonnaise, sugar, rice vinegar, salt, and pepper until creamy.
4. Fold in the squeezed cucumber, carrot, apple, egg, and ham until evenly distributed.
5. Mound the salad onto a plate, shape into a dome, garnish with sesame seeds, and chill at least 30 minutes before serving.

Notes

The salad tastes best after chilling, so plan to let it rest in the fridge for at least half an hour or overnight. Pressing the cucumber dry is the one step that keeps the texture from going watery, so do not skip it.