If you love the comforting crunch of golden potatoes paired with a bold, Korean-inspired twist, then this Crispy Smashed Gochujang Potato Salad Recipe is about to become your new go-to. It’s a delightful mash-up of textures and flavors—crispy on the outside, tender on the inside, all coated with a creamy, spicy-sweet gochujang dressing that wakes up your taste buds in the best way possible. Trust me, this isn’t your typical potato salad; it’s packed with vibrant ingredients that make every bite exciting and totally crave-worthy.
Ingredients You’ll Need
The ingredients for this Crispy Smashed Gochujang Potato Salad Recipe are wonderfully simple yet thoughtfully chosen. Each one plays a special role, whether it’s the tender baby yellow potatoes lending a smooth base, or the fresh cucumbers adding a crisp, refreshing contrast. The dressing ingredients bring depth, creaminess, and that amazing spicy kick that makes this salad so unique.
- 2 Pounds Baby Yellow Potatoes: These small potatoes cook quickly and hold their shape beautifully when smashed.
- 2 Tablespoons Olive Oil: Used to brush over the potatoes for that irresistible golden crispiness in the oven.
- 4 Persian Cucumbers: Provide a cool, crunchy texture and vibrant color contrast.
- 1 Bunch Chives: Adds a mild oniony flavor and fresh green garnish to finish the dish perfectly.
- 1 Cup Greek Yogurt: Creates the creamy base for the dressing, balancing out the heat with smoothness.
- 1 Shallot: Offers a subtle sweetness and depth to the dressing.
- 2 Tablespoons Gochujang: This Korean chili paste is the star ingredient, bringing spicy, savory, and slightly sweet heat.
- 2 Tablespoons Honey: Sweetens and balances the gochujang’s spice for a harmonious flavor.
- 1/4 Cup Low Sodium Soy Sauce: Adds umami and saltiness without overpowering the dish.
- 3 Tablespoons Rice Vinegar: Gives a gentle tang that brightens the salad overall.
- 1 Tablespoon Fresh Ginger: Finely chopped for a fragrant zing in the dressing.
How to Make Crispy Smashed Gochujang Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by boiling a large pot of salted water and scrubbing your baby yellow potatoes clean while you wait. Boil the potatoes until they are just fork-tender—about 15 minutes—then drain and rinse with cold water. This step is essential to get that perfect tender texture inside while keeping them sturdy enough to smash.
Step 2: Preheat Oven and Smash Potatoes
While the potatoes cool slightly, preheat your oven to 425°F. Place the potatoes on a parchment-lined baking sheet, making sure to space them apart. Using the bottom of a cup, gently smash each potato so it flattens but doesn’t completely break apart. This smashing creates those irresistible crispy edges.
Step 3: Crisp the Potatoes
Brush the smashed potatoes generously with olive oil, then sprinkle with sea salt and black pepper. Bake for 45 to 50 minutes, flipping about three-quarters of the way through for even golden crispiness. The result is a beautiful texture contrast that’s unmatched in any potato salad.
Step 4: Make the Creamy Gochujang Dressing
While the potatoes crisp up, blend together the Greek yogurt, shallot, gochujang, honey, soy sauce, rice vinegar, and fresh ginger until smooth and creamy. Taste and adjust seasoning if needed—this dressing is the flavorful soul of the Crispy Smashed Gochujang Potato Salad Recipe, so don’t be shy to make it perfect!
Step 5: Combine and Toss
Chop the Persian cucumbers and add them to a large bowl along with the crispy potatoes. Pour over the creamy gochujang dressing and toss gently until everything is well coated. This salad is all about balancing warm crispy potatoes with cool, fresh cucumbers and that punchy, creamy dressing.
Step 6: Garnish and Serve
Finish by sprinkling chopped chives over the top for a fresh, mild oniony flavor. Serve the salad immediately for the best texture and flavor. Get ready to delight your palate with every bite of this unique and delicious Crispy Smashed Gochujang Potato Salad Recipe!
How to Serve Crispy Smashed Gochujang Potato Salad Recipe
Garnishes
Adding chopped chives as a garnish brightens this dish with a fresh, mild onion flavor that complements the spicy-sweet dressing beautifully. You could also add toasted sesame seeds or thinly sliced scallions for added crunch and color. These little touches elevate the presentation and enhance taste.
Side Dishes
This salad pairs wonderfully with grilled meats or seafood for a satisfying summer meal, but it’s equally spectacular served alongside roasted veggies or a simple green salad. If you want to keep things light and fresh, pair it with a cold noodle dish or steamed edamame for a complete, balanced spread.
Creative Ways to Present
For a fun party vibe, serve the Crispy Smashed Gochujang Potato Salad Recipe in mini lettuce cups or cabbage leaves. You can also plate it as a colorful side at a BBQ or potluck, garnished with edible flowers or microgreens for an elegant touch. Layered in glass jars, it makes a stunning and portable picnic option too!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because the crispy potatoes may soften after refrigeration, it’s best to enjoy this salad fresh if possible. When you do store it, keep the dressing separate until ready to serve to maintain the potatoes’ texture.
Freezing
This salad is not ideal for freezing because the creamy dressing and crispy potatoes won’t retain their original texture after thawing. To preserve the best flavor and crunch, freeze only the potatoes (before adding dressing) if needed and then prepare the salad fresh when ready to eat.
Reheating
If you want to enjoy leftovers warm, reheat the crispy smashed potatoes alone in a hot oven or air fryer to bring back their crunch before tossing them with freshly prepared dressing. Avoid microwaving to prevent sogginess and loss of texture. Adding dressing right before serving keeps each bite vibrant and delicious.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While baby yellow potatoes are ideal for their texture and flavor, you can use fingerling potatoes or baby red potatoes as substitutes. Just keep in mind that slightly larger potatoes may require longer cooking and smashing times.
How spicy is the gochujang dressing?
The gochujang brings a moderate heat with a touch of sweetness, so the dressing has a pleasant spicy kick without overpowering. You can adjust the amount of gochujang to suit your spice preference—add less for milder heat or more if you love it fiery.
Can I make this salad vegan?
Yes! Swap the Greek yogurt for a thick coconut or cashew-based yogurt alternative, and use a vegan-friendly honey substitute like maple syrup. These swaps maintain the creamy texture while keeping it plant-based.
Is this potato salad served cold or warm?
This dish shines when served slightly warm or at room temperature, allowing the crispy potatoes and creamy dressing to meld beautifully. It can also be enjoyed chilled, but the texture contrast is most notable when not too cold.
What can I do if I don’t have gochujang?
If gochujang is hard to find, you can create a similar flavor by mixing miso paste with chili paste and a touch of honey for sweetness. Though the flavor won’t be exactly the same, it will capture the spicy, savory essence that defines the dressing.
Final Thoughts
There’s something truly special about this Crispy Smashed Gochujang Potato Salad Recipe that makes it stand out from the usual fare. The harmony of crispy potatoes, fresh cucumbers, and that creamy, spicy-sweet dressing is nothing short of addictive. Whether you’re serving it at a weekend gathering or just craving something deliciously different, this salad will quickly become a cherished favorite. Go ahead, give it a try—you’re going to love every single bite!
Print
Crispy Smashed Gochujang Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: Korean Fusion
- Diet: Low Fat
Description
Crispy Smashed Gochujang Potato Salad is a delightful fusion dish combining tender, crispy smashed baby yellow potatoes with a creamy, spicy-sweet gochujang dressing. The potatoes are boiled until just tender, smashed, then brushed with olive oil and baked to golden perfection. Tossed with fresh Persian cucumbers, a vibrant gochujang-infused yogurt dressing, and garnished with chives, this salad offers a perfect balance of textures and flavors ideal for gatherings or a unique side dish.
Ingredients
Potatoes
- 2 Pounds Baby Yellow Potatoes (cleaned & halved)
- 2 Tablespoons olive oil (for brushing)
- Sea salt, to taste
- Ground black pepper, to taste
Dressing
- 1 Cup Greek Yogurt
- 1 Shallot (chopped)
- 2 Tablespoons Gochujang
- 2 Tablespoons Honey
- 1/4 Cup Low Sodium Soy Sauce
- 3 Tablespoons Rice Vinegar
- 1 Tablespoon Fresh Ginger (chopped)
Salad & Garnish
- 4 Persian Cucumbers (chopped)
- 1 Bunch Chives (chopped)
Instructions
- Boil the Potatoes: Start by boiling a large pot of salted water on the stove. While the water is boiling, scrub the baby yellow potatoes clean and halve them if needed. Once boiling, add the potatoes and let them cook for about 15 minutes or until just fork-tender. Avoid overcooking to maintain texture.
- Cool and Preheat Oven: Remove the cooked potatoes from the hot water and rinse them under cold water to stop the cooking process. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for roasting.
- Smash the Potatoes: Transfer the cooled potatoes onto the lined baking sheet, spacing them a few inches apart. Use the bottom of a cup or a flat object to gently smash each potato until slightly flattened but still intact.
- Season and Roast: Brush the smashed potatoes generously with olive oil. Sprinkle with sea salt and ground black pepper to taste. Place the baking sheet in the preheated oven and bake for 45-50 minutes, flipping the potatoes about three-quarters through the baking time to ensure even crisping and a golden crust.
- Prepare the Dressing: While the potatoes bake and cool, combine the Greek yogurt, chopped shallot, gochujang, honey, low sodium soy sauce, rice vinegar, and chopped fresh ginger in a blender. Blend until smooth and creamy. Taste and adjust seasoning if necessary, then set aside.
- Assemble the Salad: Chop the Persian cucumbers and add them to a large mixing bowl along with the cooled, crispy smashed potatoes. Pour the creamy gochujang dressing over the ingredients and gently toss until everything is fully combined.
- Garnish and Serve: Sprinkle the chopped chives on top of the potato salad for a fresh, mild onion flavor and vibrant color. Serve immediately and enjoy the crisp and creamy textures with a spicy kick.
Notes
- Do not overcook the potatoes during boiling to keep them from falling apart when smashed.
- Flipping the potatoes during baking ensures even crispness and a uniform golden color.
- The dressing can be adjusted for sweetness or spiciness by varying honey or gochujang amounts.
- This salad is best served fresh to maintain the crispy texture of the potatoes.
- You can substitute Persian cucumbers with English cucumbers if unavailable.
