Description
A spicy and tangy twist on the classic potato salad, featuring crispy potatoes and a creamy gochujang-based dressing. This vibrant dish combines the flavors of Korea with the comfort of potato salad.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp honey or sugar
- 1/2 tsp garlic powder
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 hard-boiled egg, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Bake for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through cooking for even crispiness.
- While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, honey, and garlic powder until smooth.
- Once the potatoes are done, let them cool slightly. Transfer them to a large bowl.
- Pour the gochujang dressing over the warm potatoes and toss gently to coat.
- Stir in the chopped green onions, cilantro, and hard-boiled egg (if using) for added texture and flavor.
- Chill the salad for at least 30 minutes in the fridge to allow the flavors to meld. Serve cold or at room temperature.
Notes
- If you prefer a milder version, use less gochujang or substitute it with a mild chili paste.
- For extra crunch, top the salad with some toasted sesame seeds or crushed peanuts.
- This salad can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 5g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gochujang potato salad, spicy potato salad, Korean potato salad, crispy potatoes, gochujang dressing, side dish