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Crispy Gochujang Potato Salad with a Spicy-Sweet Twist

This Crispy Gochujang Potato Salad combines roasted baby potatoes with a spicy-sweet dressing for a delicious twist on a classic dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes (Yukon Gold or red) Ensure uniform size for even cooking.
  • 2 tablespoons olive oil Vital for achieving a crispy exterior.
  • 1 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon black pepper Freshly ground is best.
  • 1 teaspoon garlic powder Use fresh garlic for a bolder taste.
For the Dressing
  • 2 tablespoons gochujang Adjust to your spice preference.
  • 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.
  • 2 tablespoons rice vinegar Essential for balancing flavors.
  • 1 tablespoon soy sauce or tamari Opt for tamari for gluten-free.
  • 1 teaspoon sesame oil Use toasted sesame oil for more flavor.
  • 1/2 cup mayonnaise or Greek yogurt Opt for Greek yogurt for a lighter take.
  • 1 clove garlic (minced) Use fresh garlic for best flavor.
  • 1 teaspoon ginger (grated) Brings a bright zing to the dressing.
For Garnishing
  • 2 tablespoons green onion (sliced) Or substitute with chives.
  • 1 tablespoon toasted sesame seeds Adds a nutty crunch.
  • 1 cup cucumber (sliced) Provides a refreshing bite.
  • 1/2 cup kimchi (optional) For added complexity.
  • 1/4 cup crispy fried shallots or peanuts (optional) Adds extra crunch.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • large bowl
  • medium-sized bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and dry baby potatoes, cut in halves or quarters, and toss with olive oil, salt, black pepper, and garlic powder.
  3. Spread seasoned potatoes on the baking sheet and roast for 35-40 minutes, flipping halfway through.
  4. In a medium bowl, whisk together gochujang, honey or maple syrup, rice vinegar, soy sauce or tamari, sesame oil, mayonnaise or Greek yogurt, minced garlic, and grated ginger.
  5. In a large bowl, combine roasted potatoes with the dressing and toss gently to coat. Add green onions, sesame seeds, and cucumber.
  6. Serve warm or chilled, garnished with optional kimchi or crispy fried shallots and peanuts.

Notes

Best to dress the salad just before serving to retain the crispy texture.