If you’re looking to elevate your usual potato salad, this Crispy Gochujang Potato Salad is exactly what you need. Imagine tender potatoes tossed in a spicy, smoky gochujang dressing, then topped with crispy potatoes for a satisfying crunch. It’s a flavor explosion that will have your taste buds dancing. Trust me, once you take your first bite, you’ll wonder why you’ve never thought of this combination before! Whether it’s a side dish for a casual barbecue or a bold addition to your weeknight dinner, this potato salad is a keeper.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Crispy Gochujang Potato Salad
This isn’t your traditional potato salad—this one’s packed with flavor and texture that you’ll love from the very first bite. Here’s why:
- Flavor-packed: The creamy, spicy, and slightly sweet gochujang dressing adds a depth of flavor that you won’t find in a regular potato salad.
- Texture contrast: The crispy potatoes mixed with the creamy base create the perfect balance of crunch and smoothness. Each bite is a mix of soft and crispy goodness.
- Quick and Easy: It’s simple to prepare with a few basic ingredients, but the flavors will leave everyone thinking you spent hours in the kitchen.
- Crowd-Pleasing: Whether you’re serving it at a family gathering or bringing it to a potluck, this salad will definitely be the star of the show.
Ingredients
Let’s break it down—here’s what you’ll need for this deliciously spicy, crispy potato salad:
- Potatoes: The base of the salad. You’ll want to use waxy potatoes like Yukon Gold for their creamy texture when cooked.
- Gochujang: The star of the show! This fermented Korean chili paste brings a spicy, savory kick that adds so much depth to the salad.
- Mayonnaise: Creamy mayo forms the base of the dressing, making it rich and smooth.
- Rice Vinegar: A little tang to balance the creaminess of the mayo and the heat of the gochujang.
- Garlic: Fresh garlic to add an aromatic punch.
- Sesame Oil: A little toasted sesame oil brings a nutty, earthy undertone that complements the gochujang beautifully.
- Crispy Potatoes: For that extra crunch, we’ll make crispy potato bits to sprinkle on top of the salad.
- Green Onions: Chopped green onions add a fresh, mild onion flavor to the mix.
- Sesame Seeds: Optional, but they add a lovely crunch and flavor to finish the dish off.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now, let’s dive into the fun part—making this crispy, gochujang-infused masterpiece:
- Cook the Potatoes: Start by boiling your potatoes until they’re tender but still firm enough to hold their shape. Drain and let them cool before cutting them into bite-sized pieces.
- Make the Dressing: In a bowl, whisk together gochujang, mayonnaise, rice vinegar, garlic, and sesame oil. Taste and adjust the seasoning to your liking, adding a bit more gochujang if you want it spicier or more vinegar if you prefer a tangier bite.
- Crisp Up the Potatoes: In a skillet, heat some oil over medium-high heat. Add the cut potatoes and fry them until crispy and golden brown on all sides. Remove and set them aside to drain on a paper towel.
- Combine the Ingredients: In a large mixing bowl, toss the boiled potatoes with the gochujang dressing until well coated. Gently fold in the crispy potatoes, making sure the dressing covers every piece of potato.
- Finish with Toppings: Sprinkle the salad with chopped green onions, sesame seeds, and any extra crispy potatoes for that perfect crunch.
- Serve and Enjoy: Serve immediately, or let it sit in the fridge for 30 minutes to allow the flavors to meld. Either way, it’s going to be absolutely delicious!
How to Serve Crispy Gochujang Potato Salad
This potato salad is a great side dish, but it can easily steal the show. Here’s how you can serve it up:
- Grilled Meats: Pair this spicy potato salad with grilled meats like chicken, pork, or steak for a hearty meal that everyone will love.
- Fresh Vegetables: Serve alongside fresh, crunchy veggies like cucumber, radishes, or a crisp green salad to balance out the richness of the potatoes.
- Beer or Cold Drink: A cold beer or iced tea would make the perfect drink pairing to cool off the heat from the gochujang.
Additional Tips
- Prep Ahead: You can make the dressing and fry the crispy potatoes a day ahead to save time. Just store them separately and combine when you’re ready to serve.
- Adjust the Heat: If you’re not a fan of too much spice, reduce the amount of gochujang or even try adding a bit of honey to balance it out.
- Make it Vegan: Swap the mayonnaise for a vegan alternative and use olive oil instead of sesame oil for a plant-based version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The crispy potatoes might lose some crunch, but the salad will still taste amazing.
FAQ Section
Q1: Can I use regular potatoes instead of waxy potatoes?
A1: You can, but waxy potatoes like Yukon Gold hold up better in this recipe, giving the salad the right texture. If you use a different variety, it may become a bit mushier.
Q2: Can I make this potato salad spicy?
A2: Absolutely! If you love spice, add extra gochujang or even a pinch of cayenne pepper to the dressing.
Q3: Can I make this dish ahead of time?
A3: Yes, you can prepare the potatoes and dressing in advance and store them separately. Assemble them when you’re ready to serve to keep the crispy potatoes crunchy.
Q4: How long will this last in the fridge?
A4: The salad will stay fresh for up to 3 days in the fridge. Just know that the crispy potatoes will soften after a while, but the flavor will still be fantastic.
Q5: Can I freeze the potato salad?
A5: Freezing is not recommended for this dish as the potatoes will lose their texture, but it’s best enjoyed fresh or refrigerated for a few days.
Q6: Can I use a different dressing?
A6: You can try other spicy condiments like sriracha or even a tangy barbecue sauce, but the gochujang brings a unique flavor that makes this salad stand out.
Q7: How do I store crispy potatoes for later?
A7: Store the crispy potatoes separately in an airtight container for up to 2 days. Reheat them in the oven to bring back some of the crunch.
Q8: Can I make this a main dish?
A8: Yes! Add some grilled chicken or tofu to make this salad heartier for a complete meal.
Q9: What can I substitute for sesame oil?
A9: You can use olive oil or avocado oil if you don’t have sesame oil on hand. It won’t have the same nutty flavor, but it will still work.
Q10: Can I add other vegetables to this salad?
A10: Yes! Try adding some roasted bell peppers, cucumbers, or even a handful of arugula for extra flavor and texture.
Conclusion
Crispy Gochujang Potato Salad is the perfect blend of spicy, creamy, and crunchy in every bite. It’s a fresh twist on a classic side dish, and whether you’re serving it for a weeknight dinner or a weekend barbecue, it’s sure to impress. The combination of gochujang and crispy potatoes is addictive, and you won’t be able to stop at just one serving. Give it a try and watch it disappear from the table!
Print
Crispy Gochujang Potato Salad
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: Korean-Inspired
- Diet: Vegan
Description
Crispy Gochujang Potato Salad is a bold and vibrant twist on the classic potato salad. Featuring crispy roasted new potatoes tossed in a creamy, spicy-sweet gochujang mayo dressing with lime, herbs, and a hint of garlic, this vegan-friendly side dish packs flavor and texture in every bite.
Ingredients
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter, melted (or substitute with vegetable oil)
- 1/2 teaspoon garlic powder
- 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
- 2 eschallion shallots, peeled and finely chopped
- Juice of half a lime
- 8 tablespoon vegan kewpie mayonnaise or any store-bought vegan mayonnaise
- 1–2 tablespoon gochujang paste (adjust according to spice preference)
- 2 teaspoon vegan fish sauce
- Small bunch fresh coriander leaves, roughly torn
- Small bunch fresh chives, finely chopped
- 1 teaspoon toasted black sesame seeds (optional)
Instructions
- Preheat your oven to 425°F (220°C). Wash and halve the new potatoes.
- Boil the potatoes in salted water for 10–12 minutes until fork tender, then drain well.
- Place the potatoes on a baking sheet, toss with melted vegan butter, garlic powder, and gochugaru. Roast for 20–25 minutes until crispy and golden, flipping halfway.
- In a large bowl, whisk together the vegan mayonnaise, gochujang paste, lime juice, vegan fish sauce, and chopped shallots.
- Once potatoes are crispy, let them cool slightly, then toss with the gochujang mayo mixture until well coated.
- Garnish with torn coriander, chopped chives, and toasted sesame seeds if using.
- Serve warm or at room temperature.
Notes
- Adjust the gochujang quantity based on your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- For extra crispiness, let the roasted potatoes cool slightly before adding the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg