Crispy Gochujang Potato Salad

If you’re ready to spice up your typical potato salad, then this Crispy Gochujang Potato Salad is about to become your new favorite! With a savory, tangy kick from the gochujang (Korean chili paste) and crispy roasted potatoes, this dish takes the classic potato salad to a whole new level of flavor. The combination of creamy dressing and a hint of heat will have you hooked from the first bite. Trust me, this potato salad is perfect for barbecues, picnics, or whenever you need a fun twist on a classic!

Why You’ll Love Crispy Gochujang Potato Salad

Bold and Flavorful:

The gochujang adds a delicious umami-rich heat that elevates the potato salad, giving it a depth of flavor that you won’t find in traditional recipes. It’s spicy, sweet, and savory all in one bite!

Crispy and Creamy:

Roasting the potatoes gives them a crispy, golden texture that pairs perfectly with the creamy dressing. It’s the best of both worlds—crunchy and smooth at the same time.

Unique and Fun:

If you’re tired of the same old sides at your gatherings, this potato salad will definitely turn heads. It’s packed with personality and gives a fresh, exciting twist to your typical side dish.

Perfect for Any Occasion:

Whether it’s a family BBQ, picnic, or just a weeknight dinner, this potato salad fits the bill. It’s great for summer get-togethers but comforting enough for the cooler months as well.

Ingredients

Let’s dive into the ingredients that make this potato salad truly irresistible:

For the Potato Salad:

• Yukon Gold Potatoes: These potatoes are perfect for potato salad because they’re creamy and hold their shape well when cooked.
• Olive Oil: Used for roasting the potatoes to crispy perfection.
• Kosher Salt and Black Pepper: Basic seasonings to bring out the flavors in the potatoes.
• Gochujang: The star ingredient! Gochujang is a Korean chili paste that adds heat, sweetness, and depth. You can find it in most Asian grocery stores or online.
• Mayonnaise: The creamy base for your dressing. It smooths out the heat from the gochujang and makes the salad rich and velvety.
• Rice Vinegar: Adds a subtle tang to balance the richness of the mayo and the heat from the gochujang.
• Dijon Mustard: Adds a touch of sharpness and depth to the dressing.
• Garlic: Fresh minced garlic adds an aromatic, savory note to the salad.
• Green Onions: For a pop of fresh, oniony flavor and a little crunch.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Let’s get cooking! Here’s how to make your Crispy Gochujang Potato Salad:

Step 1: Roast the Potatoes

Preheat your oven to 425°F (220°C). Cut the Yukon Gold potatoes into bite-sized cubes and place them on a baking sheet. Drizzle with olive oil, and season with kosher salt and black pepper. Toss to coat, then spread the potatoes out in an even layer. Roast for 25-30 minutes, or until the potatoes are golden and crispy, flipping halfway through to ensure even cooking.

Step 2: Make the Gochujang Dressing

While the potatoes are roasting, whisk together the mayonnaise, gochujang, rice vinegar, Dijon mustard, and minced garlic in a bowl. Adjust the seasoning with salt and pepper to taste. If you like more heat, feel free to add an extra spoonful of gochujang!

Step 3: Assemble the Salad

Once the potatoes are crispy and golden, remove them from the oven and let them cool for a few minutes. In a large bowl, gently toss the roasted potatoes with the gochujang dressing until they’re evenly coated. Add chopped green onions for freshness and a slight crunch.

Step 4: Serve and Enjoy

Serve the potato salad warm or at room temperature. If you have any leftover, it keeps well in the fridge for a day or two, but let it come to room temperature before serving for the best flavor.

Nutrition Facts

Servings: 4
Calories per serving: 380
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 500mg
Total Carbohydrates: 45g
Dietary Fiber: 4g
Sugars: 6g
Protein: 5g
Vitamin A: 2%
Vitamin C: 20%
Calcium: 2%
Iron: 8%

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Crispy Gochujang Potato Salad

This potato salad is perfect on its own or paired with a variety of dishes. Here are a few ideas to take your meal to the next level:

As a Side for Grilled Meats:

Serve this potato salad alongside grilled chicken, steak, or pork. The heat and creaminess of the salad perfectly complement the smoky flavors of grilled meats.

Pair with a Fresh Salad:

A light, crisp green salad with a tangy vinaigrette balances the richness of the potato salad. Try arugula, spinach, or mixed greens with a lemon dressing.

With a BBQ Feast:

This potato salad is the ultimate side dish for any barbecue or cookout. It goes great with burgers, sausages, and ribs for a fun and flavorful summer meal.

Additional Tips

Make it Spicy:

If you love spice, consider adding some extra chili flakes or even a dash of sriracha to the dressing for an extra kick.

Vegan Option:

For a vegan version, swap the mayonnaise with vegan mayo, and use olive oil instead of butter to roast the potatoes.

Roast the Potatoes in Advance:

To save time, roast the potatoes a day ahead of your gathering. Store them in the fridge and toss them with the dressing just before serving.

Add Toppings:

For extra flavor and crunch, top the potato salad with toasted sesame seeds or a sprinkle of chili flakes.

Make it Extra Creamy:

For an even creamier potato salad, add a spoonful of sour cream or Greek yogurt to the dressing mix.

FAQ Section

Q1: Can I use a different type of potato for this salad?
A1: Yes! You can use red potatoes, fingerling potatoes, or even sweet potatoes for a different flavor profile. Just keep in mind that different types of potatoes may have slightly different textures.

Q2: Can I make this potato salad ahead of time?
A2: Yes! You can make the salad a day in advance and store it in the fridge. Just let it come to room temperature before serving for the best texture and flavor.

Q3: How do I make the salad spicier?
A3: If you like it hotter, add extra gochujang, a pinch of red pepper flakes, or a bit of sriracha to the dressing.

Q4: Can I make this recipe gluten-free?
A4: Yes, this recipe is naturally gluten-free as long as you use gluten-free mayonnaise. Just double-check your mayo to be sure.

Q5: How can I store leftovers?
A5: Store any leftover potato salad in an airtight container in the fridge for up to 2 days. Just allow it to come to room temperature before serving again.

Q6: Can I substitute gochujang with something else?
A6: If you can’t find gochujang, you can substitute with another chili paste or even a combination of sweet chili sauce and a bit of hot sauce for a similar flavor.

Q7: Can I make this potato salad without roasting the potatoes?
A7: Roasting the potatoes gives them a crispy texture that’s key to the recipe, but if you’re short on time, you can boil the potatoes instead for a softer texture.

Q8: Can I add vegetables to this potato salad?
A8: Absolutely! Try adding roasted bell peppers, cucumbers, or even corn to give the salad more color and crunch.

Q9: How do I reheat the roasted potatoes?
A9: If you have leftovers, reheat the potatoes in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy again.

Q10: Can I make this potato salad creamy without mayo?
A10: Yes! You can use Greek yogurt or a dairy-free alternative like cashew cream to make it creamy without mayo.

Conclusion

This Crispy Gochujang Potato Salad is a bold and delicious twist on the classic. With crispy roasted potatoes, a creamy gochujang dressing, and a hint of spice, it’s a potato salad that’s full of flavor and sure to impress at any gathering. Whether you’re serving it at a summer BBQ or just enjoying it as a cozy side dish, this recipe is guaranteed to be a hit!

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