Description
Crispy Gochujang Potato Salad is a spicy, savory side dish made with roasted or pan-fried potatoes tossed in a tangy, Korean-inspired gochujang dressing. It’s bold, addictive, and perfect for BBQs or modern potlucks.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Gochujang Dressing:
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- Optional Garnishes:
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Fresh cilantro or parsley (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy. Alternatively, pan-fry in a skillet until crisp.
- While potatoes cook, whisk together gochujang, rice vinegar, honey, soy sauce, sesame oil, garlic, and ginger in a bowl.
- Once potatoes are crispy and hot, transfer to a large mixing bowl. While still warm, toss with the gochujang dressing until evenly coated.
- Garnish with green onions, sesame seeds, and fresh herbs if using. Serve warm or at room temperature.
Notes
- Adjust gochujang to taste—use less for mild heat, more for spicy.
- For a creamy variation, stir in 1–2 tbsp of mayo or Greek yogurt into the dressing.
- Great served with grilled meats, tofu, or on its own as a bold side dish.
- Leftovers keep well in the fridge for up to 3 days and are delicious cold.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg