If you’ve ever wished your classic potato salad could bring a little more crunch, a hint of heat, and a whole lot of flavor to the table, let me introduce you to Crispy Gochujang Potato Salad. This Korean-inspired twist takes golden roasted potatoes, tosses them in a smoky, sweet, and spicy gochujang dressing, and finishes with a shower of green onions and sesame seeds. It’s vibrant, bold, and utterly irresistible—perfect for potlucks, BBQs, or just when you need a side dish that truly steals the show.
Ingredients You’ll Need
Ingredients You’ll Need
What I love about this recipe is how each ingredient plays a vital role, from the crispy potatoes to the punchy dressing and fresh garnishes. These simple staples come together for a salad that’s anything but ordinary!
- Baby potatoes: Their thin skins get extra crispy in the oven and their flavor is subtly sweet.
- Vegetable oil: Ensures golden, crunchy exteriors on every potato bite.
- Salt: Brings out the natural flavor of the potatoes and balances the spicy dressing.
- Black pepper: Adds a gentle warmth that complements the gochujang.
- Gochujang (Korean chili paste): The star ingredient, lending a smoky, sweet heat that makes this salad unforgettable.
- Mayonnaise: Delivers creaminess and helps mellow the spice for a silky dressing.
- Rice vinegar: Adds a tangy zip that brightens every bite.
- Honey: Balances out the heat and acidity with a touch of sweetness.
- Sesame oil: Infuses the salad with a toasty, nutty aroma.
- Green onions: Offer sharpness and a pop of color on top.
- Toasted sesame seeds: Add crunch and a hint of earthiness.
- Chopped cilantro or parsley (optional): For freshness and a pretty finishing touch.
How to Make Crispy Gochujang Potato Salad
Step 1: Roast the Potatoes
Preheat your oven to 425°F (220°C). While it heats up, toss the halved baby potatoes with vegetable oil, salt, and black pepper right on a lined baking sheet. Spread them out in a single layer to maximize that crisp-factor. Roast for 30 to 35 minutes, giving them a good flip halfway through, until they’re deeply golden and irresistibly crunchy on the edges.
Step 2: Whisk Up the Gochujang Dressing
While the potatoes work their magic in the oven, it’s time to whip up the bold dressing. In a large mixing bowl, whisk together the gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and creamy. This fiery, tangy, and slightly sweet sauce is what sets Crispy Gochujang Potato Salad apart from anything you’ve tasted before!
Step 3: Toss It All Together
Once your potatoes are perfectly roasted, let them cool for 5 to 10 minutes. This helps them hold their crispiness when you add them to the dressing. Gently toss the warm potatoes in the gochujang sauce, making sure every nook and cranny gets coated. The residual heat from the potatoes helps the flavors meld beautifully.
Step 4: Garnish and Serve
Transfer your dressed potatoes to a serving dish. Sprinkle generously with sliced green onions, toasted sesame seeds, and fresh cilantro or parsley if you’re feeling fancy. Serve the Crispy Gochujang Potato Salad warm or at room temperature for maximum enjoyment!
How to Serve Crispy Gochujang Potato Salad
Garnishes
Topping is everything here! Sliced green onions add a bright crunch, while toasted sesame seeds bring a nutty pop to each bite. A scattering of fresh cilantro or parsley not only looks beautiful but also lifts the whole dish with a hint of herbal brightness. Don’t be shy—layer on those garnishes generously!
Side Dishes
Crispy Gochujang Potato Salad is a bold companion to grilled meats like bulgogi, BBQ chicken, or even a simple roast salmon. It also pairs beautifully with lighter fare like a crisp green salad or a tangy cucumber kimchi. Bring it to a picnic or potluck and watch it disappear alongside other crowd-pleasers!
Creative Ways to Present
For a fresh spin, try serving this salad in lettuce cups for a fun, hand-held appetizer. Or, pile it high in a shallow platter and top with a soft-boiled egg or extra herbs for a stunning centerpiece. If you’re hosting, individual ramekins or mason jars make for adorable, mess-free servings of Crispy Gochujang Potato Salad.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Pop them into an airtight container and store in the fridge for up to three days. The flavors continue to deepen as they sit, making your next meal even more delicious!
Freezing
While potatoes generally don’t freeze well (they can get mealy once thawed), you can freeze the undressed roasted potatoes for up to a month. When ready to serve, re-crisp them in the oven and toss with fresh dressing for that just-made texture.
Reheating
To enjoy Crispy Gochujang Potato Salad warm, simply spread the leftovers on a baking sheet and reheat in a hot oven (around 375°F) for 10 minutes. This restores a bit of the original crispiness. If you’re in a hurry, a quick zap in the microwave works, but the oven is best for texture!
FAQs
Can I make Crispy Gochujang Potato Salad less spicy?
Absolutely! Just use a little less gochujang or add extra mayo and honey to mellow the heat. Feel free to taste and adjust the dressing until it’s just right for your palate.
Is this recipe vegan-friendly?
Yes, it’s easy to make vegan. Simply swap the regular mayo for your favorite vegan mayonnaise, and double-check your gochujang to ensure it’s vegan (some brands contain anchovy extract).
What kind of potatoes work best?
Baby potatoes are my go-to for their creaminess and quick roasting time, but fingerlings or small Yukon Golds also work beautifully. Just make sure to cut them into bite-sized pieces for even crisping.
Can I make this salad ahead of time?
Definitely! You can roast the potatoes a few hours in advance and keep them at room temperature. Toss with the dressing and garnishes just before serving for the best texture.
How do I adjust the flavors if I don’t have rice vinegar?
Apple cider vinegar or even fresh lime juice can substitute for rice vinegar, offering a similar tangy brightness. Start with a little less and adjust to taste.
Final Thoughts
If you’re craving a side dish that’s equal parts comfort, crunch, and Korean-inspired zing, you simply have to try Crispy Gochujang Potato Salad. It never fails to impress, and I promise: once you taste it, you’ll want to make it again and again!
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Crispy Gochujang Potato Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and crispy Korean-inspired potato salad featuring roasted baby potatoes tossed in a spicy, tangy gochujang dressing. Perfect as a bold side dish or companion to grilled meats, this salad balances heat, sweetness, and savory notes with refreshing garnishes.
Ingredients
Potatoes
- 2 pounds baby potatoes, halved
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
Garnish
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Chopped cilantro or parsley (optional)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with vegetable oil, salt, and pepper in a large bowl, ensuring they are evenly coated.
- Roast the potatoes: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 30–35 minutes, flipping them halfway through to ensure even golden brown and crispy texture.
- Mix the dressing: While the potatoes roast, whisk together gochujang, mayonnaise, rice vinegar, honey, and sesame oil in a large mixing bowl until smooth and well combined.
- Combine potatoes and dressing: Once roasted, let the potatoes cool slightly for 5–10 minutes. Toss the warm potatoes in the prepared gochujang dressing until fully and evenly coated.
- Garnish and serve: Transfer the coated potatoes to a serving dish. Top with sliced green onions, toasted sesame seeds, and chopped cilantro or parsley if desired. Serve warm or at room temperature for best flavor.
Notes
- Adjust the amount of gochujang to your preferred spice level.
- For a vegan version, substitute mayonnaise with vegan mayo.
- This potato salad pairs wonderfully with grilled meats or as a flavorful side at picnics and BBQs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
