If you’re craving something that’s bursting with flavor, texture, and a little bit of spice, the Crispy Gochujang Potato Salad Recipe is exactly what you need. This dish takes humble baby potatoes and transforms them into a golden, crispy, and spicy delight with a luscious gochujang-infused dressing that perfectly balances creamy, tangy, and sweet notes. Whether you’re serving it as a standout side or a unique party favorite, this recipe will quickly become a beloved staple in your cooking repertoire.
Ingredients You’ll Need
Gathering a few simple and accessible ingredients is all it takes to nail this recipe. Each one plays a critical role—from the crispiness of the roasted potatoes to the bold flavor punch of gochujang in the sauce.
- 2 pounds baby potatoes halved or quartered: Choose firm, evenly sized potatoes for the best roast and crunch.
- 2 tablespoons olive oil: Helps the potatoes crisp up beautifully in the oven.
- 1 teaspoon salt: Essential for bringing out the natural flavors of the potatoes.
- 1/2 teaspoon black pepper: Adds a mild heat and earthiness that balances the dish.
- 1/2 teaspoon smoked paprika: Infuses a subtle smoky depth for complexity.
- 1/3 cup mayonnaise: Creates a creamy base that mellows the spice.
- 2 tablespoons gochujang Korean chili paste: The star ingredient delivering a sweet, spicy, and savory zing.
- 1 tablespoon rice vinegar: Brings a bright acidity that lifts the overall flavor.
- 1 tablespoon honey or sugar: Balances the heat with a touch of sweetness.
- 1 teaspoon sesame oil: Adds a nutty, aromatic richness that’s unmistakably Korean.
- 2 green onions thinly sliced: For freshness and a slight crunch.
- 1 tablespoon toasted sesame seeds: Sprinkle on top for added texture and a toasty note.
- 1/4 cup chopped fresh cilantro optional: Offers a bright herbaceous finish if you like that flavor edge.
How to Make Crispy Gochujang Potato Salad Recipe
Step 1: Prepare and Par-Cook the Potatoes
Start by preheating your oven to 425°F. Bring a large pot of salted water to a boil and add the baby potatoes. Cooking them until just fork-tender (about 10 to 12 minutes) ensures they will roast up crispy without turning mushy. After draining, let them steam dry to remove excess moisture, which is the secret to getting that irresistible crunch during roasting.
Step 2: Season and Roast the Potatoes
Transfer the slightly dried potatoes onto a baking sheet. Drizzle with olive oil and season with salt, black pepper, and smoked paprika. Toss everything gently to coat and spread them evenly on the sheet. Roast for 30 to 35 minutes, flipping halfway through for the most even golden finish. The potatoes will develop a crispy, caramelized crust that’s the ultimate playground for flavor.
Step 3: Make the Gochujang Dressing
While the potatoes roast, whisk together mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a bowl. This dressing is creamy but zesty with just the right amount of spicy heat. Take a moment to taste and adjust the amount of gochujang if you prefer more or less kick — it’s flexible and forgiving.
Step 4: Combine and Toss
When the potatoes come out of the oven, still hot and gloriously crispy, transfer them to a large mixing bowl. Gently fold the potatoes in the gochujang dressing until every piece is coated with that beautiful spicy creaminess. Finish by folding in green onions, toasted sesame seeds, and fresh cilantro if you’re using it. This step brings in bursts of freshness and an extra layer of texture that makes each bite exciting.
How to Serve Crispy Gochujang Potato Salad Recipe
Garnishes
Garnishing is where you can add your personal touch. A sprinkle of extra toasted sesame seeds or a handful of chopped fresh cilantro can brighten up the dish visually and flavor-wise. If you love heat, try a dash of red pepper flakes or thinly sliced fresh chili for an extra fiery pop.
Side Dishes
This potato salad pairs incredibly well with grilled meats, sticky Korean barbecue, or even a cool cucumber salad. It’s a versatile side that can elevate any casual weeknight dinner or festive gathering with bold Korean-inspired flavors.
Creative Ways to Present
Try serving the Crispy Gochujang Potato Salad Recipe in individual small bowls garnished with microgreens for a fancy touch at dinner parties. Alternatively, use it as a flavorful filling for sandwiches or wraps to give your lunch a spicy makeover that’s anything but ordinary.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Gochujang Potato Salad keeps well in an airtight container in the refrigerator for up to 3 days. Because of the crispy texture, it’s best enjoyed within this period before the potatoes lose their crunch.
Freezing
This recipe is not ideal for freezing due to the mayonnaise-based dressing and the crispy texture, which can become soggy upon thawing. It’s better to prepare fresh or store in the fridge for short-term enjoyment.
Reheating
To enjoy leftovers warm, gently reheat in a preheated oven at 350°F for about 10 minutes to revive some of the crispness without drying out the potatoes. Avoid microwaving as it tends to soften the texture and dull the flavors.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into smaller, evenly sized chunks to ensure even cooking and roasting. Baby potatoes are preferred for their naturally creamy texture and easier roasting.
How spicy is this Crispy Gochujang Potato Salad Recipe?
The spice level depends on how much gochujang you use. Start with the recommended amount and adjust according to your heat preference. Gochujang has a complex flavor that blends heat with sweet and savory notes.
Can I make this recipe vegan?
Yes! Swap the mayonnaise for a vegan mayo or plant-based yogurt to keep that creamy texture while fitting your dietary needs.
Is this potato salad better served warm or cold?
It’s delicious either way. Serving it warm highlights the crispy texture, while at room temperature, the flavors meld beautifully, making it flexible for any occasion.
What can I substitute for gochujang if I don’t have it?
Gochujang is unique, but if you’re in a pinch, a mix of chili paste with a bit of miso and honey can mimic some of its sweet-spicy-salty character, though it won’t be exactly the same.
Final Thoughts
This Crispy Gochujang Potato Salad Recipe is a total game-changer. It’s one of those dishes that feels both comforting and exciting, perfect for sharing and sure to impress your friends and family. Give it a try, and I promise you’ll find yourself coming back to this flavorful, crispy, spicy delight time and time again.
Print
Crispy Gochujang Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-Inspired
- Diet: Vegetarian, Gluten Free
Description
This Crispy Gochujang Potato Salad is a vibrant Korean-inspired side dish featuring tender baby potatoes roasted to golden perfection and tossed in a spicy, creamy gochujang dressing. Enhanced with fresh green onions, toasted sesame seeds, and optional cilantro, this salad delivers a delightful combination of crispy texture and bold flavors, perfect for serving warm or at room temperature.
Ingredients
Potatoes
- 2 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
Garnish
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat and Boil Potatoes: Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil, then add the baby potatoes and cook them until just fork-tender, which should take about 10 to 12 minutes. Drain the potatoes well and let them steam dry for a few minutes to remove excess moisture.
- Season and Roast Potatoes: Transfer the drained potatoes onto a baking sheet. Drizzle with olive oil, then season with salt, black pepper, and smoked paprika. Gently toss to coat the potatoes evenly and spread them into a single layer. Roast in the preheated oven for 30 to 35 minutes, flipping the potatoes halfway through to ensure even browning, until they become deeply golden and crispy.
- Prepare Gochujang Dressing: While the potatoes are roasting, whisk together the mayonnaise, gochujang chili paste, rice vinegar, honey (or sugar), and sesame oil in a bowl until the mixture is smooth and well combined.
- Toss Potatoes with Dressing: Once the potatoes are hot and crispy from roasting, transfer them to a large mixing bowl. Gently toss the potatoes with the gochujang dressing, ensuring each piece is evenly coated with the spicy, creamy sauce.
- Finish with Garnishes and Serve: Fold in the thinly sliced green onions and toasted sesame seeds, along with the chopped fresh cilantro if using. Serve the potato salad warm or at room temperature for best flavor and texture.
Notes
- For extra crunch, broil the potatoes for the last 2 to 3 minutes of roasting.
- Adjust the amount of gochujang to control the spice level according to your preference.
- This salad is delicious served warm but also holds up well at room temperature, making it great for potlucks and gatherings.
- Using baby potatoes ensures a creamy interior while roasting creates a crispy exterior for texture contrast.
