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
Scale
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.
