Crispy Gochujang Potato Salad Recipe

Introduction

This Crispy Gochujang Potato Salad is a bold and flavorful twist on a classic dish. Featuring golden, crispy baby potatoes tossed in a spicy-sweet Korean gochujang dressing, it offers a delicious blend of textures and tastes. Perfect as a side or a vegetarian main, it’s versatile and sure to impress.

Ingredients

• For the Potatoes:
• 2 lbs baby potatoes (Yukon Gold or red potatoes work best)
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• For the Gochujang Dressing:
• 2 tbsp gochujang (adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tbsp mayonnaise or Greek yogurt (optional, for creaminess)
• 1 garlic clove, minced
• ½ tsp ginger, grated
• Additional Toppings and Garnishes:
• 1 green onion, finely chopped
• 1 tbsp toasted sesame seeds
• ½ cup cucumber, thinly sliced (for crunch)
• ¼ cup kimchi, finely chopped (optional, for extra Korean flavor)
• ¼ cup crispy fried shallots or crushed roasted peanuts (optional for added crunch)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the baby potatoes, then cut them into halves or quarters for even cooking. Toss the potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated. Spread them in a single layer on the baking sheet.
2. Step 2: Roast the potatoes for 35-40 minutes, flipping halfway through, until they are golden brown and crispy.
3. Step 3: While the potatoes roast, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, mayonnaise (if using), garlic, and ginger in a small bowl. Adjust sweetness or spice to your preference and set aside.
4. Step 4: When the potatoes are done, transfer them to a large bowl. Drizzle the dressing over the warm potatoes and toss gently to coat evenly.
5. Step 5: Add green onions, toasted sesame seeds, cucumber, kimchi (if using), and crispy shallots or peanuts. Mix lightly and serve immediately for a warm salad, or let cool for a refreshing chilled version.

Tips & Variations

• Dry the potatoes thoroughly before roasting for extra crispiness.
• Don’t overcrowd the baking sheet to avoid steaming; spread potatoes in a single layer.
• For a vegan version, substitute honey with maple syrup and use vegan mayonnaise or omit it.
• Add a teaspoon of sriracha or red pepper flakes for extra heat.
• Sprinkle crumbled feta or parmesan for a cheesy twist.
• Use an air fryer at 400°F for 20-25 minutes as an alternative to roasting.
• If preparing ahead, store the dressing separately and toss with potatoes just before serving.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. Avoid freezing, as the potatoes may become mushy when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How spicy is this dish?

The salad has a moderate heat level from the gochujang, which you can easily adjust by adding more or less to suit your taste.

Can I make this salad ahead of time?

Yes, you can prepare the potatoes and dressing separately. Store them separately and toss the salad just before serving to keep the potatoes crispy.

Crispy Gochujang Potato Salad Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

A deliciously crispy roasted baby potato salad tossed in a spicy, sweet, and umami-rich gochujang dressing, garnished with fresh green onions, toasted sesame seeds, cucumber, and optional kimchi or crispy shallots. This Korean-inspired side dish is versatile, served warm or chilled, perfect for BBQs, potlucks, or as a flavorful vegetarian option.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Korean Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Potatoes:

• 2 lbs baby potatoes (Yukon Gold or red potatoes work best)
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For the Gochujang Dressing:

• 2 tbsp gochujang (adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tbsp mayonnaise or Greek yogurt (optional for a creamy version)
• 1 garlic clove, minced
• ½ tsp ginger, grated

Additional Toppings and Garnishes:

• 1 green onion, finely chopped
• 1 tbsp toasted sesame seeds
• ½ cup cucumber, thinly sliced
• ¼ cup kimchi, finely chopped (optional)
• ¼ cup crispy fried shallots or crushed roasted peanuts (optional)

Instructions

1. Prepare and Roast the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the baby potatoes, then cut them into halves or quarters for even cooking. In a large bowl, toss the potatoes with olive oil, salt, black pepper, and garlic powder until they are well coated. Spread the potatoes evenly in a single layer on the baking sheet. Roast for 35-40 minutes, flipping halfway through, until they turn golden brown and crispy on the outside.
2. Prepare the Gochujang Dressing: In a small bowl, whisk together gochujang, honey (or maple syrup), rice vinegar, soy sauce (or tamari), sesame oil, mayonnaise or Greek yogurt if using, minced garlic, and grated ginger. Taste the dressing and adjust the sweetness or spiciness to your preference. Set the dressing aside.
3. Assemble the Salad: After roasting, transfer the warm crispy potatoes to a large mixing bowl. Drizzle the gochujang dressing over the potatoes and toss gently to coat evenly while they are still warm. Add finely chopped green onions, toasted sesame seeds, thinly sliced cucumber, kimchi if desired, and crispy fried shallots or crushed roasted peanuts for an extra crunch and flavor boost. Serve immediately warm or allow it to cool for a chilled potato salad variant.

Notes

• Make sure potatoes are completely dry before roasting to ensure maximum crispiness.
• Do not crowd the pan; spread potatoes in a single layer to prevent steaming.
• Toss the potatoes while warm for better dressing absorption and flavor.
• Adjust gochujang amount to control spice level; add more honey if you prefer it milder.
• Use an air fryer at 400°F for 20-25 minutes as an alternative for extra crispiness.
• Store dressing separately if making ahead and toss with potatoes before serving.
• Reheat in a skillet or oven to keep potatoes crispy; freezing not recommended as texture may suffer.
• For a vegan version, substitute honey with maple syrup and use vegan mayonnaise or skip it.

Keywords: gochujang potato salad, crispy roasted potatoes, Korean potato salad, spicy potato salad, vegetarian potato salad, Korean side dish, easy potato salad, baked potatoes, gochujang dressing