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
Scale
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.
