If you’re craving a unique twist on a classic side, this Crispy Gochujang Potato Salad Recipe is an absolute must-try. With perfectly roasted baby potatoes that deliver a satisfying crunch combined with a creamy, spicy gochujang dressing, this dish balances bold Korean flavors and comforting textures like a charm. It’s not your everyday potato salad; it’s vibrant, deeply flavorful, and sure to become a new favorite whether you’re hosting friends or simply want to elevate a weeknight meal.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together effortlessly to create amazing flavors and textures. Each component has its role, from crispy potatoes to the punchy, creamy dressing that takes this salad to the next level.
- Baby potatoes (2 pounds, halved): The star of the dish, roasting them brings out natural sweetness and creates that essential crispiness.
- Olive oil (2 tablespoons): Helps the potatoes get that gorgeous golden crust and keeps them from sticking.
- Salt (1/2 teaspoon): Enhances the natural flavors of the potatoes.
- Black pepper (1/4 teaspoon): Adds a subtle kick and balances the sweetness of the dressing.
- Mayonnaise (2 tablespoons): Makes the dressing luxuriously creamy and smooth.
- Gochujang (1 tablespoon): Korean chili paste that brings sweet, spicy, and umami notes to every bite.
- Rice vinegar (1 tablespoon): Adds bright acidity to cut through the richness of the mayo.
- Honey or maple syrup (1 teaspoon): Just a touch of sweetness to mellow the heat and balance flavors.
- Sesame oil (1 teaspoon): Infuses the salad with a warm, nutty aroma that partners beautifully with gochujang.
- Garlic clove (1, minced): For a punch of savory depth in the dressing.
- Green onion (1, thinly sliced): Adds freshness and a mild onion crunch that livens up the salad.
- Chopped fresh cilantro or parsley (1 tablespoon, optional): Brightens the dish with herbal notes and a splash of green color.
- Toasted sesame seeds (optional): A finishing touch for extra texture and nuttiness.
How to Make Crispy Gochujang Potato Salad Recipe
Step 1: Roast the Potatoes to Crispy Perfection
Start by preheating your oven to 425°F (220°C). Halve the baby potatoes and toss them in olive oil, salt, and black pepper. Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast for around 35 to 40 minutes, flipping them halfway through to ensure every side gets beautifully golden and crispy. The contrast of a crunchy exterior and tender inside is what makes this salad so irresistible.
Step 2: Whisk Together the Flavorful Gochujang Dressing
While your potatoes are roasting, prepare the dressing by combining mayonnaise, gochujang, rice vinegar, honey (or maple syrup if you prefer), sesame oil, and minced garlic in a small bowl. Whisk everything until silky smooth. This dressing is where all the magic happens—spicy, creamy, tangy, and slightly sweet all at once, perfectly complementing the roasted potatoes.
Step 3: Toss and Combine for the Ultimate Flavor Explosion
Once the potatoes have reached glorious crispiness, remove them from the oven and let them cool for about 5 minutes so they’re warm but not scalding. Transfer the potatoes to a large bowl, pour the dressing on top, and gently toss to ensure every crispy bite gets coated. Stir in sliced green onions and fresh herbs like cilantro or parsley if you have them on hand for a fresh, vibrant lift.
How to Serve Crispy Gochujang Potato Salad Recipe
Garnishes
Finishing touches like toasted sesame seeds add a delightful crunch and nutty flavor that pairs wonderfully with the spicy gochujang. A sprinkle of extra chopped herbs or additional green onion slices adds bursts of color and freshness, making the salad even more appetizing.
Side Dishes
This salad pairs beautifully as a bold companion to grilled meats like chicken or steak, and its vibrant flavors also complement plant-based dishes such as grilled tofu or veggie burgers. Its versatility makes it a highlight at barbecues, casual dinners, or potlucks.
Creative Ways to Present
Try serving this Crispy Gochujang Potato Salad Recipe in individual mason jars layered with fresh greens for a pretty presentation. It’s also fantastic as a warm topping for grain bowls or alongside steamed rice to add interest and texture to simple meals. The warm temperature option lets that gochujang flavor shine even more.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that might be tough!), store them in an airtight container in the refrigerator. The salad keeps well for up to 3 days, but the potatoes will gradually soften, so it’s best enjoyed fresh or gently warmed.
Freezing
Because of the mayonnaise-based dressing, freezing this salad is not recommended. The texture of both potatoes and dressing changes as they thaw, so stick to fresh batches for the best taste and texture.
Reheating
To enjoy leftovers, let the salad come to room temperature or gently warm the potatoes alone in the oven to bring back their crispiness before tossing with fresh dressing. Reheating in the microwave might make the potatoes soggy, so the oven method is preferred.
FAQs
Can I use regular potatoes instead of baby potatoes?
Definitely! Just cut regular potatoes into bite-sized chunks ensuring they are similar in size for even roasting. The smaller pieces will also get nicely crispy.
Is this recipe vegan-friendly?
You can easily make a vegan version by swapping the mayonnaise for a plant-based alternative and using maple syrup instead of honey. The flavor stays vibrant and satisfying.
How spicy is the gochujang dressing?
Gochujang has a moderate heat level with a sweet undertone, so this dressing offers a gentle spicy kick. Adjust the amount if you prefer more or less heat.
Can I prepare the potatoes in advance?
Yes, you can roast the potatoes a few hours before and reheat them slightly before tossing with the dressing for the best texture and flavor.
What’s the best way to reheat the potatoes without losing crunch?
Reheat in a hot oven at 400°F (200°C) for about 5-7 minutes to bring back the crispiness without drying them out.
Final Thoughts
This Crispy Gochujang Potato Salad Recipe is a flavor-packed, crunchy delight that will absolutely brighten up your meal rotation. Whether you’re a seasoned fan of Korean flavors or a curious cook ready to try something new, this salad is guaranteed to impress. Grab your ingredients, pop those potatoes in the oven, and get ready to savor a deliciously crispy, spicy, and creamy side dish that feels like a warm hug on a plate.
Print
Crispy Gochujang Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Description
This Crispy Gochujang Potato Salad is a flavorful twist on traditional potato salad with a Korean-inspired gochujang dressing. Roasted baby potatoes get perfectly crispy and are tossed in a spicy, tangy, and slightly sweet dressing made with gochujang, mayo, and sesame oil. Garnished with green onions and toasted sesame seeds, this vibrant side dish is perfect to serve warm or at room temperature alongside grilled meats or tofu.
Ingredients
Potatoes
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Gochujang Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 green onion, thinly sliced
- 1 tablespoon chopped fresh cilantro or parsley (optional)
- Toasted sesame seeds for garnish (optional)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper to ensure even roasting and crispiness.
- Roast potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 35 to 40 minutes, flipping them halfway through cooking. This will result in golden brown, crispy exteriors while keeping the inside tender.
- Make the gochujang dressing: While the potatoes are roasting, whisk together the mayonnaise, gochujang, rice vinegar, honey (or maple syrup), sesame oil, and minced garlic in a small bowl until the dressing is smooth and well combined.
- Toss potatoes with dressing: Once the potatoes are done roasting, allow them to cool slightly for about 5 minutes. Transfer the warm potatoes to a large mixing bowl. Pour the prepared gochujang dressing over the potatoes and gently toss to ensure all pieces are coated with the flavorful sauce.
- Add fresh herbs and serve: Stir in the thinly sliced green onions and chopped cilantro or parsley if using. Garnish with toasted sesame seeds if desired. Serve the salad warm or at room temperature for the best flavor and texture.
Notes
- For a vegan version, substitute mayonnaise with plant-based mayo and use maple syrup instead of honey.
- This salad pairs wonderfully with grilled meats, seafood, or tofu.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
