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
Scale
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.
