Crispy Gochujang Potato Salad That’ll Ignite Your Taste Buds Recipe
Experience the perfect balance of creamy, crispy, and spicy with this Crispy Gochujang Potato Salad. Boiled new potatoes are smashed and baked or air-fried to a golden crisp, then tossed in a flavorful, vegan-friendly dressing made with gochujang, kewpie mayonnaise, and fresh herbs. This vibrant and satisfying salad brings an exciting Korean-inspired twist to a classic side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Vegan
Ingredients
Scale
Potatoes
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter
- ½ teaspoon garlic powder
- 1 teaspoon gochugaru
Dressing and Garnishes
- 2 pieces eschallion shallots
- ½ pieces lime (juice of half a lime)
- 8 tablespoons vegan kewpie mayonnaise
- 1–2 tablespoons gochujang paste
- 2 teaspoons vegan fish sauce
- 1 small bunch fresh coriander leaves
- 1 small bunch fresh chives
- 1 teaspoon toasted black sesame seeds
Instructions
- Preparation: Preheat your oven to 200 °C (fan) or your air fryer to 180 °C to prepare for roasting the potatoes.
- Boiling Potatoes: Wash the new potatoes thoroughly, then place them in a large pot with 1 teaspoon of fine sea salt. Boil until they are fork-tender, which should take about 10 minutes.
- Seasoning: Drain the cooked potatoes and transfer them to a large bowl. Add the vegan butter, garlic powder, gochugaru, and a pinch of sea salt. Toss everything together until the potatoes are evenly coated with the seasoning and butter.
- Crushing Potatoes: Spread the coated potatoes out on a baking sheet. Using the bottom of a jar or a glass, gently crush each potato just until it bursts but stays intact, creating surface area for crispiness.
- Cooking Potatoes: Place the baking sheet in the preheated oven and bake for around 20 minutes. Alternatively, you can air fry the potatoes for the same amount of time. Cook until the potatoes develop a golden brown, crispy exterior.
- Pickling Shallots: While the potatoes cook, combine the sliced eschallion shallots with the lime juice in a small bowl. Let them soak for 5 minutes to soften and marinate.
- Making the Dressing: In another bowl, whisk together the vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, fresh coriander leaves, and the pickled shallots with their lime juice. This sauce will add a spicy, creamy, and umami-rich flavor to your salad.
- Cooling Potatoes: Once the potatoes are crispy and golden, remove them from the oven or air fryer. Allow them to cool for about 5 minutes to help the flavors set and prevent wilting the dressing.
- Assembling the Salad: Transfer the crispy potatoes to a serving plate or a large salad bowl. Pour half of the dressing over the potatoes and gently toss to coat. Sprinkle the salad with chopped fresh chives and toasted black sesame seeds for texture and garnish. Serve the remaining dressing on the side for extra flavor.
Notes
- You can choose either the oven or an air fryer to crisp the potatoes; both methods yield excellent results.
- The level of heat can be adjusted by varying the amount of gochujang paste according to your spice tolerance.
- For an extra touch, try adding a sprinkle of toasted sesame oil into the dressing.
- This salad is best served warm or at room temperature to enjoy the contrast of crispy potatoes with the creamy dressing.
- Store leftovers refrigerated and consume within 2 days for optimal freshness.
Keywords: Crispy potato salad, Gochujang potato salad, Vegan Korean salad, Spicy potato salad, Korean-inspired side dish