Description
Crispy Gochujang Potato Salad is a vibrant, spicy twist on the classic potato salad. It features crispy potatoes tossed in a flavorful Gochujang sauce, adding heat and depth to the dish.
Ingredients
Scale
- 4 large potatoes, peeled and cubed
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey or sugar
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
- Bake the potatoes for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.
- While the potatoes are baking, in a small bowl, whisk together the mayonnaise, Gochujang, rice vinegar, sesame oil, and honey (or sugar) until smooth.
- Once the potatoes are done, allow them to cool slightly, then toss them with the Gochujang sauce mixture.
- Transfer the potato salad to a serving dish and sprinkle with sliced green onions and sesame seeds for garnish. Serve warm or chilled.
Notes
- If you prefer a milder version, reduce the amount of Gochujang or use a milder chili paste.
- This salad can be made ahead and stored in the fridge for up to 2 days.
- For extra crunch, top the salad with crispy fried onions or roasted peanuts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: gochujang potato salad, spicy potato salad, crispy potato salad, Korean potato salad, gochujang recipe, potato salad fusion