If you love a potato salad that bursts with bold flavors and an irresistible crunch, then you’re in for a real treat with this Crispy Gochujang Potato Salad Recipe. It combines crispy roasted baby potatoes with the tangy, spicy kick of gochujang, balanced perfectly by creamy mayonnaise and a touch of honey. Every bite delivers exciting textures and vibrant tastes that will quickly make this your new favorite twist on a classic dish.
Ingredients You’ll Need
This recipe is wonderfully simple, featuring just a handful of ingredients that each play a crucial role in building layers of flavor, texture, and color. From the crispy potatoes to the luscious gochujang dressing, every element is thoughtfully chosen for a harmonious result.
- 1 1/2 lbs baby potatoes, halved: The crispy base of our salad that’s soft inside and golden outside.
- 2 tbsp olive oil: Helps the potatoes roast to crispy perfection with rich flavor.
- Salt and pepper, to taste: Essential for seasoning and bringing out natural tastes.
- 1/4 cup mayonnaise: Adds creaminess and smooths out the spicy dressing beautifully.
- 2 tbsp gochujang (Korean chili paste): The star ingredient that gives a delicious, spicy depth to the salad.
- 1 tbsp rice vinegar: Provides a subtle tang, balancing out the richness.
- 1 tsp honey (optional): Adds just a touch of sweetness to soften the heat.
- 2 green onions, chopped: Brings freshness and a mild bite.
- 1/4 cup fresh cilantro, chopped (optional): Adds bright herbal notes and a pop of green color.
- 1 tbsp sesame seeds (optional): Offers a nutty crunch that takes the salad over the top.
How to Make Crispy Gochujang Potato Salad Recipe
Step 1: Roast the Potatoes
Start by preheating your oven and tossing the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer, and roast until they are beautifully golden and crispy on the outside but tender on the inside. Patience is key here, as the roasting develops that amazing crisp texture that sets this recipe apart.
Step 2: Prepare the Gochujang Dressing
While the potatoes are roasting, mix together the mayonnaise, gochujang, rice vinegar, and honey in a bowl. This zesty sauce is creamy with a perfect punch of spicy, sweet, and tart flavors that will coat the potatoes wonderfully. Adjust the honey or vinegar to suit your personal taste preference.
Step 3: Combine and Toss
Once the potatoes are roasted and slightly cooled, add them to the bowl with the gochujang dressing. Toss gently but thoroughly so every potato piece is luxuriously coated. This step is where the magic happens, turning crispy potatoes into a vibrant, flavorful salad.
Step 4: Add Fresh Ingredients and Garnishes
Stir in the chopped green onions and, if you like, fresh cilantro for an herbaceous freshness. Sprinkle the sesame seeds on top just before serving to add an extra layer of texture and a wonderful nutty aroma.
How to Serve Crispy Gochujang Potato Salad Recipe
Garnishes
For that finishing touch, a sprinkle of toasted sesame seeds and chopped cilantro not only enhances the dish visually but also adds enticing aroma and flavor contrast. These simple garnishes bring a fresh complexity to every bite.
Side Dishes
This potato salad pairs beautifully with grilled meats, especially Korean BBQ, or alongside fresh vegetables and steamed rice for a complete meal. Its spicy, creamy nature complements lighter dishes that let the salad shine.
Creative Ways to Present
Try serving this Crispy Gochujang Potato Salad Recipe in individual lettuce cups for a fun, hand-held appetizer or spoon it onto a bed of mixed greens for a colorful lunch. You can even add boiled eggs or crunchy kimchi to elevate both presentation and flavor profile.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the refrigerator for up to two days. The potatoes may lose a bit of their crispness but will still taste delicious and flavorful, making for an excellent next-day side or snack.
Freezing
Because of the creamy dressing and crispy texture, freezing this potato salad is not recommended. It’s best enjoyed fresh or refrigerated for a short time to maintain its signature crunch and vibrant flavor.
Reheating
If you prefer warm potatoes, gently reheat leftovers in the oven to regain some crispness, then toss with fresh dressing before serving cold or at room temperature. Avoid microwaving as it can make the potatoes soggy.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! While baby potatoes roast quickly and have a naturally creamy texture, regular potatoes work just fine—just cut them into smaller, uniform pieces to ensure even cooking and crispiness.
Is gochujang very spicy for this salad?
Gochujang has a mild to moderate heat level and a unique sweet and savory depth. If you’re sensitive to spice, you can reduce the amount or balance the heat with extra honey or mayonnaise.
Can I make this salad vegan?
Yes! Simply swap out the mayonnaise for a plant-based alternative, and you can keep the rest of the ingredients the same for a delicious vegan version.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, apple cider vinegar or white wine vinegar are good substitutes that will provide a similar tang without overpowering the flavors.
How can I add extra crunch to the salad?
Try adding toasted nuts like cashews or almonds, or toss in thinly sliced radishes or celery. These additions complement the salad’s texture brilliantly.
Final Thoughts
This Crispy Gochujang Potato Salad Recipe is a sensational flavor adventure that’s surprisingly easy to pull together. Its combination of crispy potatoes and bold spicy dressing creates a dish you’ll want to make again and again. Go ahead, give it a try and watch it become an instant favorite with friends and family!
Print
Crispy Gochujang Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Korean
Description
This Crispy Gochujang Potato Salad is a vibrant twist on the classic potato salad, featuring tender baby potatoes pan-fried to a crispy golden finish and tossed in a spicy, tangy gochujang dressing. Enhanced with the fresh flavors of green onions, cilantro, and a touch of sesame seeds, this salad offers a delightful balance of texture and bold Korean-inspired flavors, perfect as a side dish or light meal.
Ingredients
Potatoes
- 1 1/2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
Dressing
- 1/4 cup mayonnaise
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp honey (optional for a slight sweetness)
Garnish
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- 1 tbsp sesame seeds (optional for garnish)
Instructions
- Prepare the Potatoes: Wash and halve the baby potatoes evenly to ensure uniform cooking. This will help them cook quickly and crisp up nicely.
- Cook the Potatoes: Place the potatoes in a pot of salted water and boil until tender, about 10-15 minutes. Drain well to remove excess water.
- Crisp the Potatoes: Heat olive oil in a large skillet over medium-high heat. Add the boiled potatoes cut side down and cook without moving for about 5-7 minutes until the cut sides are golden and crispy. Flip and cook for another 5 minutes to crisp the other sides. Season with salt and pepper to taste.
- Make the Dressing: In a bowl, whisk together mayonnaise, gochujang, rice vinegar, and honey until smooth and well combined. Adjust honey based on desired sweetness.
- Toss the Salad: Transfer the crispy potatoes to a large bowl. Pour the gochujang dressing over the potatoes and toss gently to coat all pieces evenly.
- Garnish and Serve: Sprinkle chopped green onions, fresh cilantro, and sesame seeds over the salad for freshness and a nutty crunch. Serve warm or at room temperature for the best flavor.
Notes
- Boil potatoes until just tender to maintain firmness for crisping.
- Adjust the amount of gochujang according to your spice tolerance.
- Honey is optional but balances the heat of gochujang nicely.
- Use a non-stick skillet or well-seasoned pan for best crisping results.
- This salad can be served warm or chilled; warm improves the texture of crispy potatoes.
- For a vegan version, substitute mayonnaise with vegan mayo.
