Gochujang Potato Salad: Spicy, Creamy and Better Than Classic

Name: Gochujang Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 lbs (900g) waxy potatoes, cut into bite-sized chunks; ⅓ cup mayonnaise; 2 tablespoons gochujang; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon soy sauce; 1 teaspoon honey or maple syrup; 1 clove garlic, minced; 3 scallions, thinly sliced; Salt and black pepper to taste; 1 teaspoon toasted sesame seeds, for garnish

Posted on June 18, 2026

Gochujang potato salad made with tender potatoes, a creamy spicy dressing, and garnished with fresh herbs and sesame seeds.

Asian Recipes

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⏱ Prep:15 min 🔥Cook: 15 min 👤Serves: 6 🌶Heat: Adjustable

Gochujang potato salad takes everyone’s favourite cookout side and gives it a Korean-inspired upgrade that makes the classic version feel a little flat by comparison. Tender boiled potatoes tossed in a creamy dressing of mayonnaise, gochujang, rice vinegar, sesame oil and a touch of sweetness, finished with scallions and sesame seeds. It’s zippy, full of flavor, and still reminiscent of the classic potato salad everyone already loves, just with a deep, smoky, spicy kick running through it.

Ingredients

2 lbs (900g) waxy potatoes, red or Yukon gold, cut into bite-sized chunks. Waxy potatoes hold their shape after boiling, avoid starchy russets, which fall apart.
⅓ cup mayonnaise
2 tablespoons gochujang, adjust up or down for your spice preference. Found at Asian grocery stores or in the international aisle of most large supermarkets.
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon honey or maple syrup
1 clove garlic, minced or grated
3 scallions, thinly sliced
Salt and black pepper to taste
1 teaspoon toasted sesame seeds, for garnish

Step by step

Boil the potatoes. Place the potato chunks in a pot of salted water. Bring to a boil and cook 12–15 minutes until just fork-tender, not falling apart. Drain and let cool to room temperature.Cook the potatoes until just fork-tender, overcooked potatoes turn the salad mushy. Let them cool before adding the mayo-based dressing, or the mayo can break and turn the texture greasy.
Make the dressing. In a large bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, soy sauce, honey and garlic until smooth. Taste and adjust gochujang for heat.
Combine. Add the cooled potatoes and most of the scallions to the dressing. Toss gently until every piece is coated. Season with salt and pepper to taste.
Chill and serve. Refrigerate for at least 30 minutes, overnight is even better, as the flavors meld and deepen. Top with the remaining scallions and sesame seeds just before serving.

The crispy roasted version

For a different texture, skip boiling and roast the potato chunks instead, toss with a little oil, salt and pepper, and roast at 400°F (200°C) for 25–30 minutes until deeply golden and crispy on the outside. Toss the hot roasted potatoes with the same gochujang dressing right away so they soak up the flavor while still warm. This version is best served warm or at room temperature rather than chilled.

Make it your own

Claire’s note
This salad is easy to adapt. Add crunch with diced cucumber or celery. Swap some of the mayo for Greek yogurt for a lighter, tangier version. Make it vegan with a plant-based mayo and maple syrup instead of honey. No gochujang on hand: sriracha or a sweet chili sauce works in a pinch, though the flavor will be noticeably different. It keeps well in the fridge for up to 4 days, and honestly tastes even better on day two.

Serve with

Gochujang potato salad is the side dish that steals attention at any cookout, pair it with grilled chicken, Gochujang Grilled Chicken Skewers or burgers. For more Korean-inspired dishes the complete Korean recipes collection has it all.

Add gochujang potato salad to your weekly meal planner, make it the night before any BBQ or potluck. And for more recipes, follow us on Pinterest.