Crispy Gochujang Potato Salad
A unique twist on classic potato salad featuring crispy potatoes and a spicy Korean gochujang dressing, perfect for any gathering.
Ingredients
For the Salad
- 2 pounds potatoes, diced (Yukon Gold or red potatoes work best) Opt for waxy potatoes for the best texture.
- 1 tablespoon vegetable oil (for frying) Heated in a skillet for frying.
- 2 green onions chopped (for garnish) Add freshness as a garnish.
- Salt and pepper to taste Salt and pepper Used for seasoning during cooking.
For the Dressing
- 2 tablespoons gochujang Spicy Korean chili paste.
- 3 tablespoons mayonnaise Adds creaminess.
- 1 tablespoon rice vinegar For acidity and flavor balance.
- 1 tablespoon soy sauce Enhances umami flavor.
- 1 teaspoon sesame oil For a nutty aroma.
Instructions
Preparation
- Start by peeling (if necessary) and dicing your potatoes into bite-sized pieces.
- In a large pot, bring salted water to a boil. Carefully add the diced potatoes and let them cook until fork-tender, about 10 to 12 minutes.
- Drain the potatoes thoroughly and let them cool for a few minutes.
Making the Dressing
- In a separate bowl, whisk together the gochujang, mayonnaise, rice vinegar, soy sauce, sesame oil, and a dash of salt and pepper to create a rich dressing.
Cooking
- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the boiled potatoes, frying until they turn golden and crispy, about 5-7 minutes. Make sure to turn them carefully to avoid breaking.
Combining and Serving
- Once crispy, transfer the potatoes to a large bowl, and pour the dressing over them. Gently toss until all potatoes are coated.
- Garnish with chopped green onions and serve warm or at room temperature.
Notes
To store, transfer leftovers to an airtight container and refrigerate. Consume within 3 days for best texture. Reheat in a frying pan over low heat for optimal crispiness.