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Crispy Gochujang Potato Salad
Alyssa

Crispy Gochujang Potato Salad

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

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.

Method
 

  1. 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.
  2. 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.
  3. 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.