Name: Crispy Gochujang Potato Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Korean Fusion
Ingredients: 2 pounds baby potatoes, halved; 2 tablespoons; 1 teaspoon; 1 cup; 1 ½ tablespoons (Korean chili paste); 1 tablespoon; 1 teaspoon; 2, thinly sliced; 1 tablespoon; fresh, for garnish

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If you love a feisty side dish that wakes up your taste buds and turns any meal into something memorable, you’ve got to try this Crispy Gochujang Potato Salad. Imagine golden roasted potatoes—each one impossibly crisp on the outside and fluffy inside—swirled through a creamy, spicy gochujang dressing, then topped with snappy green onions, toasted sesame, and a shower of fresh herbs. Whether you’re shaking up the picnic table or looking for a knockout partner to grilled mains, this salad is bold, punchy, and totally unique. Crispy Gochujang Potato Salad delivers a deeply satisfying twist on a classic, and I can’t wait for you to make it!

Crispy Gochujang Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Great potato salad starts with top-notch, no-nonsense ingredients—and for this Crispy Gochujang Potato Salad, every component earns its spot. These basics blend for the perfect harmony of heat, crunch, creaminess, and colorful garnishes that make this dish pop.

Baby potatoes: Their tender, creamy centers and thin skins crisp up beautifully in the oven—no peeling required!
Vegetable oil: Helps the potatoes turn deeply golden and crunchy as they roast, setting the stage for all that saucy goodness.
Salt: Not just a seasoning; it’s essential for bringing out the natural sweetness and flavor in roasted potatoes.
Mayonnaise: Delivers irresistible creaminess that softens gochujang’s heat and ties the dressing together.
Gochujang (Korean chili paste): The flavor bomb! It’s savory, spicy, and just a bit sweet—a total game-changer for potato salad.
Rice vinegar: A splash of acidity brightens up the richness, balancing every bite.
Honey: Just a touch mellows out the dressing and rounds off those fiery edges.
Green onions: For crunch, color, and a savory, zippy finish.
Toasted sesame seeds: Sprinkle these on for a subtle, nutty aroma and a bit of crunch.
Fresh cilantro or parsley: A sprinkle of greenery adds freshness and eye-catching color at the table.

How to Make Crispy Gochujang Potato Salad

Step 1: Roast the Potatoes Until Perfectly Crisp

To kick things off, start by preheating your oven to 425°F. While the oven heats up, toss your halved baby potatoes with vegetable oil and a good sprinkle of salt. Spread them out on a baking sheet, making sure they’re in a single layer (give them elbow room—don’t crowd the pan!). Slide them into the oven and roast for 25 to 30 minutes, turning them halfway through. You want them deeply golden with shattering crisp edges—think French fry level crisp!

Step 2: Whisk Up the Gochujang Sauce

As those potatoes work their magic in the oven, grab a large bowl and whisk together the mayonnaise, gochujang, rice vinegar, and honey. The mixture should be silky and smooth, with that signature gochujang color and just enough zing to make it lively. You can sneak in a taste here—if you want it spicier, feel free to add a little extra gochujang.

Step 3: Toss the Roasted Potatoes in the Dressing

Once the potatoes have emerged gloriously crispy and irresistible, they’re ready for the grand finale. Add them to the bowl with your gochujang mayo dressing while they’re still warm—this helps the flavors soak in. Gently toss them until every potato is slicked in that creamy, spicy coating. This is when Crispy Gochujang Potato Salad really starts to come together: the crispy, the creamy, the spicy all at once.

Step 4: Finish with Toppings and Fresh Herbs

Now for the flourish! Scatter the thinly sliced green onions and toasted sesame seeds over the glazed potatoes. Right before serving, add a handful of fresh cilantro or parsley. For an extra hit of crunch or a hint of your own style, try adding toasted peanuts or crunchy fried shallots. Your Crispy Gochujang Potato Salad is ready to wow!

How to Serve Crispy Gochujang Potato Salad

Garnishes

It doesn’t take much to make this salad look irresistible. After tossing everything together, add more green onions, a sprinkle of toasted sesame seeds, and a heap of fresh cilantro or parsley—the color combination is just stunning. If you’re in the mood for glamour, a few extra crushed peanuts or crispy shallots right on top will make every bite even more robust. The final flourish turns this from simple side to showstopper.

Side Dishes

Crispy Gochujang Potato Salad is a star on its own, but it’s also phenomenal with so many mains. I love sliding it next to grilled chicken, steak, or barbecued tofu. Bring it to your next picnic or potluck—it fits right in alongside Korean BBQ, crispy tofu, fresh summer rolls, or as a spicy contrast to milder dishes. Basically, it upgrades any meal it joins!

Creative Ways to Present

Why not have fun with your presentation? You can pile your Crispy Gochujang Potato Salad high on a big platter for everyone to dig into, or portion it out into individual bowls for a dinner party. If you want a can’t-miss appetizer, try scooping the potatoes into lettuce cups for a spicy, handheld bite! For a truly playful spin, top each serving with a jammy boiled egg—or even build a banchan-inspired board with a bunch of small Korean fusion sides.

Make Ahead and Storage

Storing Leftovers

Leftovers are rare with Crispy Gochujang Potato Salad, but if you manage to save a few bites, simply store them in an airtight container in the fridge. The potatoes will lose a bit of crispness but hold their flavor beautifully for up to three days.

Freezing

I don’t recommend freezing this potato salad. Once thawed, roasted potatoes become a little mushy, and the mayo-based dressing can separate. For the best taste and texture, enjoy this dish fresh or keep it refrigerated for short-term storage.

Reheating

If you want to restore some of that freshly roasted texture, spread leftovers on a baking sheet and gently rewarm in a 350°F oven for about 10 minutes. The potatoes will regain some crispness, and the flavors will perk up. Just be careful not to let the dressing get too hot, so it stays creamy and luscious.

FAQs

Can I make Crispy Gochujang Potato Salad less spicy?

Absolutely! Just cut back on the gochujang a little or add more mayonnaise to temper the heat. You can also add a few extra drops of honey for a sweeter note that further tames the spice.

What’s the best type Side Dish

Baby potatoes are the ideal pick because they roast beautifully and have a great creamy texture inside. Mini Yukon Golds or fingerlings also work well if you can’t find baby potatoes.

Is this salad good for making ahead for a party?

You can roast the potatoes and prep the dressing up to a day ahead, but for peak crispiness, toss the hot potatoes with the dressing just before serving. That way, they stay crispy on the outside and perfectly saucy inside.

Can I make Crispy Gochujang Potato Salad vegan?

Definitely! Swap the mayonnaise for your favorite vegan mayo, and double-check that your gochujang is vegan-friendly (some brands may contain anchovy or honey).

How do I control the texture if I want it extra crunchy or saucy?

For extra crunch, try roasting the potatoes until deeply golden, even a few minutes longer, and don’t be shy about tossing on more toasted sesame seeds or peanuts. If you like it saucy, double the dressing and save half to add just before serving.

Final Thoughts

There’s something magical about the way Crispy Gochujang Potato Salad brings a zingy, spicy twist to a comfort classic. It’s equal parts familiar and exciting—proof that the humblest ingredients can make a dazzling side. If you’re craving something with crunch, creaminess, and a healthy dose of bold flavor, give this a try. I hope it becomes the dish everyone clamors for at your table!

Crispy Gochujang Potato Salad Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Crispy Gochujang Potato Salad is a flavorful twist on a classic dish, combining crispy roasted baby potatoes with a spicy and creamy gochujang dressing. Garnished with green onions, sesame seeds, and fresh herbs, this salad is a perfect side dish for any meal.

Ingredients

Scale

Baby Potatoes:

2 pounds baby potatoes, halved

Vegetable Oil:

2 tablespoons

Salt:

1 teaspoon

Mayonnaise:

1 cup

Gochujang:

1 ½ tablespoons (Korean chili paste)

Rice Vinegar:

1 tablespoon

Honey:

1 teaspoon

Green Onions:

2, thinly sliced

Toasted Sesame Seeds:

1 tablespoon

Cilantro or Parsley:

fresh, for garnish

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Instructions

Preheat oven: Preheat oven to 425°F.
Toss potatoes: Toss halved baby potatoes with vegetable oil and salt. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy, turning halfway.
Make dressing: Whisk together mayonnaise, gochujang, rice vinegar, and honey in a bowl until smooth.
Combine: Add the roasted potatoes to the dressing, toss to coat. Sprinkle with green onions, sesame seeds, and garnish with herbs.
Serve: Serve warm or at room temperature.