Name: Crispy Gochujang Potato Salad
Ingredients: 2 lbs baby potatoes (Yukon Gold or red potatoes work best) – These potatoes provide a creamy texture once roasted.; 2 tbsp olive oil – This helps in crisping up the potatoes and adds flavor.; ½ tsp salt – Essential for enhancing the overall flavor of the potatoes.; ½ tsp black pepper – Adds a touch of warmth to the dish.; ½ tsp garlic powder – Infuses the potatoes with a hint of garlic flavor.; 2 tbsp gochujang – This fermented chili paste is the star of the dressing, providing a spicy kick.; 1 tbsp honey (or maple syrup for a vegan option) – Balances the spice with sweetness.; 1 tbsp rice vinegar – Adds acidity for depth in flavor.; 1 tbsp soy sauce (or tamari for gluten-free) – Provides umami richness.; 1 tsp sesame oil – Enhances the nutty flavors typical of Korean cuisine.; 1 tbsp mayonnaise or Greek yogurt (for a creamy version, optional) – Adds creaminess to the dressing.; 1 garlic clove, minced – Fresh garlic brings a stronger flavor compared to garlic powder.; ½ tsp ginger, grated – Adds warmth and spiciness to the dressing.; 1 green onion, finely chopped – Provides a fresh crunch and color.; 1 tbsp toasted sesame seeds – Adds a delightful crunch and nutty flavor.; ½ cup cucumber, thinly sliced – Offers refreshing crunch in the salad.; ¼ cup kimchi, finely chopped (optional) – For a tangy kick and additional Korean flavor.; ¼ cup crispy fried shallots or crushed roasted peanuts (optional) – Boosts crunch and texture.

Description

Try Crispy Gochujang Potato Salad: a creamy, spicy potato salad with crispy potatoes and bold gochujang sauce. A flavorful side dish for any meal.

Ingredients

Scale

2 lbs baby potatoes (Yukon Gold or red potatoes work best) – These potatoes provide a creamy texture once roasted.
2 tbsp olive oil – This helps in crisping up the potatoes and adds flavor.
½ tsp salt – Essential for enhancing the overall flavor of the potatoes.
½ tsp black pepper – Adds a touch of warmth to the dish.
½ tsp garlic powder – Infuses the potatoes with a hint of garlic flavor.
2 tbsp gochujang – This fermented chili paste is the star of the dressing, providing a spicy kick.
1 tbsp honey (or maple syrup for a vegan option) – Balances the spice with sweetness.
1 tbsp rice vinegar – Adds acidity for depth in flavor.
1 tbsp soy sauce (or tamari for gluten-free) – Provides umami richness.
1 tsp sesame oil – Enhances the nutty flavors typical of Korean cuisine.
1 tbsp mayonnaise or Greek yogurt (for a creamy version, optional) – Adds creaminess to the dressing.
1 garlic clove, minced – Fresh garlic brings a stronger flavor compared to garlic powder.
½ tsp ginger, grated – Adds warmth and spiciness to the dressing.
1 green onion, finely chopped – Provides a fresh crunch and color.
1 tbsp toasted sesame seeds – Adds a delightful crunch and nutty flavor.
½ cup cucumber, thinly sliced – Offers refreshing crunch in the salad.
¼ cup kimchi, finely chopped (optional) – For a tangy kick and additional Korean flavor.
¼ cup crispy fried shallots or crushed roasted peanuts (optional) – Boosts crunch and texture.

Instructions

Prepare and Roast the Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Wash and dry the baby potatoes thoroughly. Cut them into halves or quarters for even cooking. In a large bowl, toss the potatoes with 2 tbsp olive oil, ½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. Ensure each potato piece is well coated. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway through, until they are golden brown and crispy.
Prepare the Gochujang Dressing: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp mayonnaise or Greek yogurt (if using), 1 garlic clove minced, and ½ tsp ginger grated. Taste the dressing and adjust the sweetness or spiciness to your preference. Set aside.
Assemble the Salad: Once the potatoes are crispy and golden brown, transfer them to a large mixing bowl. Drizzle the gochujang dressing over the warm potatoes. Toss gently to ensure all the potatoes are evenly coated. Add 1 green onion finely chopped, 1 tbsp toasted sesame seeds, ½ cup cucumber thinly sliced, chopped ¼ cup kimchi (if using), and ¼ cup crispy fried shallots or crushed roasted peanuts for added flavor and crunch. Serve immediately as a warm salad, or allow it to cool for a chilled version.