If you’re on the lookout for tasty yet light dishes, Korean potato salad variations are a perfect choice! Packed with flavor and easy to whip up, these salads make for a satisfying meal or side without weighing you down. Here are ten variations of Korean potato salad, each under 250 calories, that will keep your taste buds happy and your waistline in check.
Classic Korean Potato Salad: Boiled Potatoes, Hard-Boiled Eggs, Mayonnaise.

Korean potato salad is a creamy and satisfying side dish that combines boiled potatoes with hard-boiled eggs and mayonnaise. This dish is known for its subtle sweetness and smooth texture, making it a favorite at family gatherings and potlucks. It’s simple to prepare and brings a touch of comfort to any meal.
This salad can be served chilled or at room temperature, making it versatile for any occasion. Just the right amount of seasoning elevates the flavors, and you can customize it to suit your taste. Perfect as a Korean side dish or as part of a larger Korean charcuterie board, it pairs wonderfully with grilled meats or as a filling in sandwiches.
Ingredients
- 3 medium-sized potatoes, peeled and diced
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon diced green onions (optional)
Instructions
- Boil the Potatoes: Place the diced potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and let cool.
- Prepare the Eggs: While the potatoes are cooking, hard-boil the eggs. Allow them to cool, then peel and chop.
- Mix the Salad: In a large bowl, combine the cooled potatoes, chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Stir until well mixed.
- Garnish and Serve: Transfer to a serving dish, sprinkle with diced green onions if desired, and serve chilled or at room temperature.
Spicy Gochujang Potato Salad: Boiled Potatoes, Gochujang, Greek Yogurt.

This Spicy Gochujang Potato Salad offers a delightful twist on a classic dish. With its creamy texture, a hint of spice from the gochujang, and the tanginess of Greek yogurt, it’s a refreshing side that packs a flavor punch. Perfect for summer barbecues or as part of an Asian potluck, it’s also simple to prepare, making it a go-to recipe for any occasion.
The combination of boiled potatoes and spicy gochujang creates a satisfying dish that can complement various meals, such as beef with broccoli or Korean-inspired appetizers. Serve it chilled for a cooling effect, and enjoy this unique take on Korean potato salad!
Ingredients
- 4 medium-sized potatoes, peeled and diced
- 2 tablespoons gochujang
- 1/2 cup Greek yogurt
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 green onion, chopped
- Fresh cilantro for garnish
Instructions
- Boil the Potatoes: Place the diced potatoes in a pot of salted water. Bring to a boil and cook for about 10-15 minutes or until tender. Drain and let cool.
- Mix the Dressing: In a large bowl, combine gochujang, Greek yogurt, rice vinegar, sesame oil, salt, and pepper. Stir until well blended.
- Toss the Salad: Once the potatoes are cool, add them to the dressing and gently fold until evenly coated.
- Add Green Onions: Sprinkle in the chopped green onions and mix lightly.
- Chill and Serve: Refrigerate for at least 30 minutes before serving. Garnish with fresh cilantro and enjoy!
Kimchi Potato Salad: Boiled Potatoes, Chopped Kimchi, Light Mayo.

This Kimchi Potato Salad offers a delightful twist on traditional potato salads. With tender boiled potatoes mixed with spicy, tangy kimchi and a hint of light mayo, it’s a refreshing dish perfect for any meal. The combination of flavors is simple yet impactful, making it a go-to choice for Korean potato side dishes or easy Korean appetizers.
Whether you’re planning a Korean potluck or just want to spice up your lunch, this recipe is a breeze to whip up. It’s low in calories, so you can enjoy it guilt-free. Plus, it’s a fun way to incorporate the unique flavors of kimchi into your diet!
Ingredients
- 4 medium potatoes, peeled and diced
- 1 cup chopped kimchi
- 1/4 cup light mayonnaise
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped kimchi, light mayo, and sesame oil. Mix until well coated.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Garnish with chopped green onions before serving.
- Enjoy as a refreshing side dish or a light meal!
Avocado Korean Potato Salad: Boiled Potatoes, Mashed Avocado, Lemon Juice.

This Avocado Korean Potato Salad is a creamy and refreshing twist on a classic dish. The combination of boiled potatoes and mashed avocado creates a smooth texture that’s both satisfying and nutritious. A splash of lemon juice adds a tangy brightness, making it a delightful side dish or a light meal. It’s simple to prepare, allowing you to whip it up in no time, perfect for any occasion.
This Korean potato salad is not just tasty but also under 250 calories, making it a fantastic option for those mindful of their intake. Whether you’re serving it at an Asian potluck or enjoying it as part of a Korean charcuterie board, this salad is sure to impress. It’s a great way to incorporate Korean potatoes into your meals and is reminiscent of both Korean and Vietnamese flavors.
Ingredients
- 4 medium-sized Korean potatoes, peeled and cubed
- 1 ripe avocado
- 2 tablespoons lemon juice
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool.
- In a mixing bowl, mash the avocado and mix in lemon juice and sesame oil.
- Add the cooled potatoes to the avocado mixture and gently toss to combine. Season with salt and pepper to taste.
- Serve chilled or at room temperature, garnished with chopped green onions.
Wasabi Potato Salad: Boiled Potatoes, Wasabi Paste, Low-Fat Mayo.

This Wasabi Potato Salad is a spicy twist on the classic dish, perfect for anyone looking to add some zing to their meal. The creamy texture of low-fat mayo balances out the heat from the wasabi, creating a delightful contrast that tantalizes the taste buds. It’s simple to make and can be ready in no time, making it a great addition to your Korean potluck or as a side for any meal.
Start by boiling your potatoes until tender, then mix in the wasabi paste and low-fat mayo. You can adjust the level of wasabi to suit your heat preference. Chopped green onions add a fresh crunch, making this dish not only tasty but visually appealing too!
Ingredients
- 4 medium-sized Korean potatoes, peeled and diced
- 2 tablespoons wasabi paste (adjust to taste)
- 1/4 cup low-fat mayonnaise
- 1 tablespoon rice vinegar
- 1/4 teaspoon salt
- 1/4 cup green onions, chopped
- Black sesame seeds for garnish (optional)
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine wasabi paste, low-fat mayo, rice vinegar, and salt. Mix until smooth.
- Add the cooled potatoes to the bowl and gently fold in the dressing until well coated.
- Stir in the chopped green onions and adjust seasoning if needed.
- Serve chilled or at room temperature, garnished with black sesame seeds if desired.
Crunchy Apple Potato Salad: Boiled Potatoes, Diced Apple, Yogurt Dressing.

Crunchy Apple Potato Salad brings a delightful twist to the traditional Korean potato salad. The combination of tender boiled potatoes and crisp diced apples creates a refreshing texture, while the yogurt dressing adds a creamy, tangy flavor. It’s simple to make, making it a great choice for a quick side dish or a healthy lunch.
This salad is light yet satisfying, perfect for those warmer days or as part of an Asian potluck spread. Each bite is a combination of sweet and savory that will keep you coming back for more!
Ingredients
- 2 cups boiled potatoes, diced
- 1 large apple, diced (any crisp variety)
- 1/2 cup plain yogurt
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the diced boiled potatoes and diced apple.
- In a separate small bowl, mix the yogurt, honey (or maple syrup), lemon juice, salt, and pepper until well combined.
- Pour the yogurt dressing over the potato and apple mixture, gently tossing to coat everything evenly.
- Adjust seasoning, if necessary, and garnish with fresh parsley before serving.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld together.
Vegan Korean Potato Salad: Boiled Potatoes, Cashew Cream, Dijon Mustard.

This vegan Korean potato salad is a delightful twist on the classic dish, combining the creaminess of cashew cream with the tang of Dijon mustard. The boiled potatoes provide a soft texture, while the mustard adds a zesty kick, making it an easily delicious side dish.
Simple to prepare, this recipe is perfect for potlucks or as a refreshing addition to any meal. The cashew cream not only enhances the flavor but also keeps the salad light and healthy. Pair it with grilled vegetables or enjoy it on its own!
Ingredients
- 4 medium potatoes, peeled and diced
- 1/2 cup raw cashews, soaked in water for 2-4 hours
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup chopped green onions
- 1/4 cup diced red bell pepper
- 1 tablespoon sesame seeds for garnish
Instructions
- Cook the Potatoes: In a large pot, boil the diced potatoes until tender, about 10-12 minutes. Drain and let cool.
- Prepare Cashew Cream: In a blender, combine the soaked cashews, Dijon mustard, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Mix the Salad: In a large bowl, combine the boiled potatoes, green onions, and red bell pepper. Pour the cashew cream over the mixture and gently toss to coat.
- Serve: Garnish with sesame seeds and additional green onions. Enjoy chilled or at room temperature!
Sweet And Savory Potato Salad: Boiled Potatoes, Honey, Sesame Seeds.

This sweet and savory potato salad is a delightful twist on a classic dish. It’s a perfect side for any meal, combining soft, boiled potatoes with the rich flavors of honey and sesame seeds. The sweetness from the honey balances perfectly with the nutty taste of sesame, creating a dish that’s both comforting and refreshing.
Making this salad is simple and requires just a few ingredients. It’s not only a tasty addition to your table but also a great way to enjoy Korean potatoes. Serve it at your next gathering or potluck, and it’s sure to be a hit!
Ingredients
- 4 medium-sized potatoes, peeled and cubed
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- Salt to taste
- Chopped green onions for garnish
Instructions
- Boil the Potatoes: In a large pot, bring water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Mix the Dressing: In a bowl, whisk together honey, sesame oil, and salt until well combined.
- Toss and Serve: In a large bowl, combine the warm potatoes with the dressing. Gently toss in the toasted sesame seeds and garnish with chopped green onions. Serve warm or at room temperature.
Tofu Potato Salad: Boiled Potatoes, Mashed Silken Tofu, Miso Paste.

This Tofu Potato Salad is a delightful twist on the classic Korean Potato Salad. Combining creamy silken tofu with boiled potatoes and a touch of miso paste, it creates a comforting dish that is both light and satisfying. The salad offers a nice balance of flavors, with the miso providing a savory depth that complements the natural sweetness of the potatoes.
Making this salad is a breeze! Simply boil your potatoes until tender, mash them with the tofu and miso, and you’re good to go. It’s a great addition to any Korean potluck dishes or can even serve as a side for Korean inspired appetizers. Plus, it’s under 250 calories, making it an excellent choice for a healthy meal option.
Ingredients
- 2 cups boiled potatoes, peeled and cubed
- 1 cup silken tofu
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1 green onion, chopped
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the boiled potatoes and silken tofu.
- Add the miso paste and sesame oil, then mash the mixture until creamy but still slightly chunky.
- Season with salt and pepper to taste, and fold in the chopped green onion.
- Transfer to a serving dish and garnish with fresh cilantro.
- Serve chilled or at room temperature, and enjoy!
Cucumber Potato Salad: Boiled Potatoes, Thinly Sliced Cucumber, Rice Vinegar.

This Cucumber Potato Salad is a refreshing twist on traditional Korean Potato Salad. With the tender bite of boiled potatoes and the crispness of thinly sliced cucumbers, it’s perfect for a light side dish or a Korean charcuterie board. The rice vinegar adds a tangy kick that elevates the flavor profile, making it a delightful addition to any meal.
Not only is this salad quick and easy to prepare, but it also fits perfectly into healthy eating habits, keeping each serving under 250 calories. It’s a great choice for summer gatherings or potluck events, showcasing a balance of textures and flavors that everyone will enjoy!
Ingredients
- 2 cups boiled potatoes, diced
- 1 cup cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (like parsley or cilantro)
Instructions
- In a large bowl, combine the diced boiled potatoes and sliced cucumbers.
- In a separate small bowl, whisk together the rice vinegar, olive oil, sugar (if using), salt, and pepper.
- Pour the dressing over the potato and cucumber mixture, and gently toss to combine.
- Let the salad sit for about 10 minutes to meld the flavors.
- Garnish with fresh herbs before serving. Enjoy this Korean potato side dish at your next meal!
