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
- 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
Baby Potatoes:
Vegetable Oil:
Salt:
Mayonnaise:
Gochujang:
Rice Vinegar:
Honey:
Green Onions:
Toasted Sesame Seeds:
Cilantro or Parsley:
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.
Notes
- For extra crunch, add toasted chopped peanuts or fried shallots on top.
- Adjust gochujang amount to control spice level.
- This salad pairs well with grilled meats or as a spicy side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
