Description
A Korean-inspired twist on classic potato salad featuring creamy dressing with gochujang, perfect for cookouts.
Ingredients
Scale
- 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
Instructions
- 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. Drain and let cool to room temperature.
- 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 the cooled potatoes and most of the scallions with 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 before serving. Top with remaining scallions and sesame seeds just before serving.
Notes
For a different texture, roast the potatoes instead of boiling. Add cucumbers or celery for crunch, or substitute Greek yogurt for mayo for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg