Description
Crispy Gochujang Potato Salad is a vibrant twist on the classic potato salad, blending tender baby potatoes with a creamy, spicy-sweet gochujang dressing. Roasted to golden perfection and garnished with green onions and sesame seeds, this dish bursts with flavor and texture, making it perfect for barbecues or as a delicious side for any meal. Each bite is an explosion of taste that will leave your guests asking for more.
Ingredients
Scale
- 1 lb baby potatoes
- 3 tbsp gochujang
- 1/2 cup mayonnaise
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 green onions (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- 1. Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly before halving.
- 2. In a mixing bowl, whisk together gochujang, mayonnaise, rice vinegar, sesame oil, and a pinch of salt.
- 3. Toss cooled potatoes with the dressing until evenly coated.
- 4. Cover and chill in the fridge for at least one hour to allow flavors to meld.
- 5. Before serving, garnish with chopped green onions and toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg