Crispy Gochujang Potato Salad

Golden crispy potatoes with gochujang-spiked mayo, fresh herbs, and zesty shallots for bold flavor. The Crispy Gochujang Potato Salad is a delightful dish that brings together the crunch of potatoes and the spicy sweetness of gochujang. This salad is perfect for picnics, barbecues, or as a side for any meal. Its unique flavors make it a standout choice that will impress your guests and family alike.

Why You’ll Love This Recipe

• Bold Flavors: The combination of gochujang and fresh herbs creates a taste explosion that elevates your typical potato salad.
• Easy to Prepare: With simple steps and minimal prep time, this recipe is perfect for busy evenings or last-minute gatherings.
• Versatile Dish: Enjoy this salad warm or cold, making it suitable for any season or occasion.
• Plant-Based Delight: Made with vegan ingredients, this dish caters to various dietary preferences without compromising on flavor.
• Crispy Texture: Baking or air frying the potatoes makes them delightfully crispy, adding an irresistible crunch.

Tools and Preparation

Before you start cooking your Crispy Gochujang Potato Salad, gather all necessary tools to streamline the process. Having the right equipment makes cooking enjoyable and efficient.

Essential Tools and Equipment

• Large pot
• Baking tray or air fryer
• Mixing bowl
• Small bowl
• Whisk

Importance of Each Tool

• Large pot: Essential for boiling the potatoes evenly until fork-tender.
• Baking tray or air fryer: Ensures even cooking and crisping of the seasoned potatoes.
• Mixing bowl: Ideal for combining ingredients like mayonnaise, gochujang, and herbs seamlessly.
• Whisk: Helps blend sauces smoothly for perfect consistency in flavor.

Ingredients

Golden crispy potatoes with gochujang-spiked mayo, fresh herbs, and zesty shallots for bold flavor.

For the Potatoes

• 500 g new potatoes
• 1 teaspoon fine sea salt
• 1 tablespoon vegan butter, melted (or vegetable oil)
• ½ teaspoon garlic powder
• 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes

For the Dressing

• 2 eschallion shallots, peeled and finely chopped
• Juice of ½ lime
• 8 tablespoons vegan kewpie mayonnaise or vegan mayonnaise
• 1-2 tablespoons gochujang paste, to taste
• 2 teaspoons vegan fish sauce

For Garnishing

• Small bunch fresh coriander leaves, roughly torn
• Small bunch fresh chives, finely chopped
• 1 teaspoon toasted black sesame seeds (optional)

How to Make Crispy Gochujang Potato Salad

Step 1: Preheat the Oven

Preheat the oven to 200°C (fan), or set your air fryer to 180°C.

Step 2: Boil the Potatoes

Wash the new potatoes thoroughly. Place them in a large pot filled with boiling water and add 1 teaspoon of fine sea salt. Simmer until they are just fork-tender, which should take about 10 minutes. Drain them well before transferring to a medium bowl.

Step 3: Season the Potatoes

Add melted vegan butter, garlic powder, gochugaru, and a pinch of sea salt to the cooked potatoes. Toss everything together until all pieces are evenly coated.

Step 4: Bake the Potatoes

Spread the seasoned potatoes onto a baking tray. Use a jar or glass’s base to gently flatten each potato while keeping them intact. Bake in the preheated oven or air fry for about 20 minutes until they are golden and crispy around the edges.

Step 5: Prepare Pickled Shallots

While waiting for the potatoes to cook, add finely chopped shallots into a small bowl with lime juice. Allow this mixture to sit for about 5 minutes so the shallots can pickle slightly.

Step 6: Make the Dressing

In another mixing bowl, whisk together vegan mayonnaise, gochujang paste, vegan fish sauce, pickled shallots (along with their juice), and torn coriander leaves until well combined.

Step 7: Assemble Your Salad

Once your potatoes are crispy, remove them from the oven or air fryer. Let them cool slightly for about 5 minutes before transferring them into a serving bowl.

Step 8: Dress Your Salad

Drizzle half of your prepared dressing over the crispy potatoes. Finish off by garnishing with chopped chives and toasted black sesame seeds if desired. Serve any extra dressing on the side for those who want more flavor!

Enjoy your deliciously rich yet refreshing Crispy Gochujang Potato Salad!

How to Serve Crispy Gochujang Potato Salad

Crispy Gochujang Potato Salad is a delightful dish that brings bold flavors and textures to your table. Whether it’s for a casual lunch or a festive gathering, here are some serving suggestions to elevate your salad experience.

As a Standalone Dish

• Serve it chilled or at room temperature as a refreshing and filling option on warm days.

With Grilled Chicken or Turkey

• Pair the salad with grilled chicken or turkey for a satisfying meal that balances the heat of gochujang with the savory flavors of poultry.

As an Appetizer

• Spoon small portions into lettuce cups for an easy-to-eat appetizer that’s perfect for gatherings.

With Rice or Quinoa

• Serve alongside steamed rice or quinoa to create a wholesome bowl that enhances the spicy notes of the salad.

Topped on Toast

• Spread the potato salad onto toasted bread for a unique twist, adding crunch and flavor in every bite.

How to Perfect Crispy Gochujang Potato Salad

For the best results with your Crispy Gochujang Potato Salad, consider these tips:

• Choose the Right Potatoes: Use new potatoes for their waxy texture which holds up well during cooking and gives a nice bite.
• Don’t Overcook: Cook potatoes until just fork-tender; this helps them crisp up nicely while avoiding mushiness.
• Use Fresh Herbs: Incorporate fresh coriander and chives right before serving for vibrant flavor and color.
• Adjust Spice Levels: Experiment with gochujang paste quantity according to your spice preference; start with less if unsure!
• Let Shallots Pickle: Allowing shallots to pickle in lime juice enhances their flavor, balancing the richness of the mayo.

Best Side Dishes for Crispy Gochujang Potato Salad

Crispy Gochujang Potato Salad pairs well with various side dishes. Here are some great options to complement its bold flavors:

1. Grilled Vegetables
   Season seasonal veggies like bell peppers and zucchini, then grill until tender. Their smoky flavor complements the salad beautifully.
2. Kimchi Fried Rice
   Stir-fry leftover rice with kimchi and vegetables for a spicy side that echoes the Korean flavors of your potato salad.
3. Cucumber Salad
   Prepare a light cucumber salad dressed with rice vinegar and sesame oil for refreshing contrast against the rich potato dish.
4. Miso Soup
   A warm bowl of miso soup provides comfort and depth, balancing out the crispy texture of your potato salad.
5. Roasted Chickpeas
   Toss chickpeas with spices and roast until crunchy for a protein-packed snack that adds crunch alongside your salad.
6. Avocado Slices
   Serve ripe avocado slices drizzled with lime juice as a creamy addition that enhances overall richness without overpowering flavors.

Common Mistakes to Avoid

When preparing Crispy Gochujang Potato Salad, it’s easy to make a few common errors that can affect the final dish. Here are some mistakes to avoid.

• Not seasoning the water: Failing to add salt to boiling water can result in bland potatoes. Always season your cooking water for enhanced flavor.
• Overcrowding the baking tray: If too many potatoes are on one tray, they won’t crisp up properly. Give them space to ensure even cooking and maximum crunch.
• Ignoring potato size uniformity: Cutting potatoes into uneven sizes leads to inconsistent cooking. Aim for uniform pieces for even tenderness and crispiness.
• Skipping the cooling step: Allowing the potatoes to cool slightly after cooking is crucial for maintaining their crispness when dressed with sauce.
• Forgetting to taste as you go: Not tasting your sauce before serving can lead to an unbalanced flavor. Adjust seasoning based on your preference.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days in the refrigerator.
• Keep the dressing separate until ready to serve for best texture.

Freezing Crispy Gochujang Potato Salad

• It’s best not to freeze this salad due to potential texture changes.
• If necessary, freeze cooked potatoes separately from the dressing for up to 1 month.

Reheating Crispy Gochujang Potato Salad

• Oven: Preheat your oven to 180°C (350°F) and reheat potatoes on a baking sheet for about 10-15 minutes until warmed through and crispy.
• Microwave: Place in a microwave-safe dish and cover loosely. Heat on medium power in 1-minute intervals until warm.
• Stovetop: Reheat in a non-stick skillet over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about making Crispy Gochujang Potato Salad.

Can I use regular mayonnaise instead of vegan?

Yes, you can substitute regular mayonnaise if you prefer, but it may alter the dietary considerations of the dish.

How spicy is Crispy Gochujang Potato Salad?

The spice level depends on how much gochujang paste you use. Start with less and adjust according to your taste preference.

Can I add other vegetables?

Absolutely! Feel free to incorporate vegetables like bell peppers or cucumbers for added crunch and freshness.

What can I serve with Crispy Gochujang Potato Salad?

This salad pairs well with grilled chicken or beef dishes, making it a versatile side option for various meals.

Final Thoughts

Crispy Gochujang Potato Salad is a delightful blend of textures and flavors that makes it perfect for any occasion. Its versatility allows you to customize it with different herbs or spices based on your preferences. Try this recipe today, and enjoy a deliciously unique potato salad experience!

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Crispy Gochujang Potato Salad

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• Author: Lara
• Total Time: 45 minutes
• Yield: Serves approximately four people 1x

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Description

Crispy Gochujang Potato Salad is a vibrant and flavorful dish that combines golden, crispy potatoes with a zesty mayonnaise dressing infused with gochujang paste. This unique salad features fresh herbs and pickled shallots, creating an exciting balance of textures and flavors. Perfect for picnics, barbecues, or as a standout side dish at family gatherings, this recipe is not only easy to prepare but also caters to various dietary preferences with its plant-based ingredients. Enjoy it warm or chilled, making it a versatile addition to any meal.

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Ingredients

Scale 1x2x3x

• 500 g new potatoes
• 1 teaspoon fine sea salt
• 1 tablespoon vegan butter or vegetable oil
• ½ teaspoon garlic powder
• 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
• 2 eschallion shallots, peeled and finely chopped
• Juice of ½ lime
• 8 tablespoons vegan kewpie mayonnaise or vegan mayonnaise
• 1–2 tablespoons gochujang paste, to taste
• 2 teaspoons vegan fish sauce
• Small bunch fresh coriander leaves, roughly torn
• Small bunch fresh chives, finely chopped
• 1 teaspoon toasted black sesame seeds (optional)

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Instructions

1. Preheat your oven to 200°C (fan) or set your air fryer to 180°C.
2. Boil the new potatoes in salted water until fork-tender (about 10 minutes). Drain and transfer to a bowl.
3. Toss the potatoes with melted vegan butter, garlic powder, gochugaru, and salt until evenly coated.
4. Spread the potatoes on a baking tray and flatten slightly. Bake for 20 minutes until golden and crispy.
5. In a small bowl, mix chopped shallots with lime juice and let sit for 5 minutes to pickle.
6. Whisk together vegan mayonnaise, gochujang paste, pickled shallots (with juice), and torn coriander in a separate bowl.
7. Once the potatoes are done, let them cool slightly before mixing with half of the dressing. Garnish with chives before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 2g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg