Take your potato salad to the next level with this Crispy Gochujang Potato Salad, a unique fusion of creamy, spicy, and tangy flavors. Inspired by Korean cuisine, this recipe pairs crispy roasted new potatoes with a rich, spicy dressing made from vegan mayonnaise, gochujang paste, and fresh herbs. The gochujang adds a delicious kick, while the combination of vegan fish sauce, lime, and garlic powder enhances the depth of flavor. Perfect for a summer barbecue or a weeknight dinner, this salad is a bold, vibrant dish that will stand out on any table.
Ingredients:
- 1 pound of baby potatoes, scrubbed clean
- 1 teaspoon of fine sea salt
- 1 tablespoon of melted vegan butter (or vegetable oil as a substitute)
- ½ teaspoon of garlic powder
- 1 teaspoon of gochugaru (Korean red pepper flakes) or red chili flakes as an alternative
- 2 shallots, peeled and finely diced
- Juice from half a lemon
- ½ cup of Kewpie-style vegan mayo (or your favorite vegan mayonnaise)
- 1 to 2 tablespoons of gochujang paste (adjust to your spice preference)
- 2 teaspoons of vegan fish sauce
- A small bunch of fresh cilantro leaves, roughly torn
- A small bunch of chives, finely chopped
- 1 teaspoon of toasted black sesame seeds (optional, for garnish)
Instructions:
- Prepare the Potatoes: Begin by thoroughly rinsing the baby potatoes, then cut them in half or into quarters depending on their size. Place them in a pot filled with cold water and sprinkle in the salt. Bring the water to a boil and let the potatoes simmer for about 10-12 minutes until they’re fork-tender. Once cooked, drain them and allow them to air dry.
- Crisp the Potatoes: Preheat your oven to 400°F (200°C). Spread the cooked potatoes out on a baking sheet and toss them with melted vegan butter (or oil), garlic powder, and gochugaru. Make sure each potato piece is evenly coated. Roast them in the oven for 25-30 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.
- Make the Sauce: While the potatoes are roasting, prepare the sauce by combining the diced shallots, lemon juice, vegan mayonnaise, gochujang, vegan fish sauce, and a handful of cilantro in a mixing bowl. Taste and adjust the heat level by adding more gochujang if desired.
- Assemble the Salad: Once the potatoes are crispy, take them out of the oven and let them cool for a few minutes. Toss them in the bowl with the prepared sauce, ensuring they are well coated. Sprinkle any remaining cilantro and finely chopped chives over the top for garnish.
- Serve: Transfer the potato salad to a serving dish. For an added burst of flavor and crunch, consider sprinkling some toasted black sesame seeds on top. This dish can be enjoyed warm or at room temperature.
Conclusion:
This Crispy Gochujang Potato Salad is a delightful mix of flavors and textures, featuring crunchy potatoes enveloped in a creamy, spicy sauce brimming with umami. Perfect for those who appreciate bold and unique dishes, this potato salad offers an exciting twist on the traditional recipe. Serve it as a side or main dish at any gathering, and wow your guests with something truly special.
Crispy Gochujang Potato Salad: A Bold and Spicy Twist on a Classic
A flavorful and spicy Korean-inspired potato saladwith crispy roasted potatoes, gochujang paste, vegan mayo, and fresh herbs.
Ingredients
- 1 pound of baby potatoes scrubbed clean
- 1 teaspoon of fine sea salt
- 1 tablespoon of melted vegan butter or vegetable oil as a substitute
- ½ teaspoon of garlic powder
- 1 teaspoon of gochugaru Korean red pepper flakes or red chili flakes as an alternative
- 2 shallots peeled and finely diced
- Juice from half a lemon
- ½ cup of Kewpie-style vegan mayo or your favorite vegan mayonnaise
- 1 to 2 tablespoons of gochujang paste adjust to your spice preference
- 2 teaspoons of vegan fish sauce
- A small bunch of fresh cilantro leaves roughly torn
- A small bunch of chives finely chopped
- 1 teaspoon of toasted black sesame seeds optional, for garnish
Instructions
- Prepare the Potatoes: Begin by thoroughly rinsing the baby potatoes, then cut them in half or into quarters depending on their size. Place them in a pot filled with cold water and sprinkle in the salt. Bring the water to a boil and let the potatoes simmer for about 10-12 minutes until they’re fork-tender. Once cooked, drain them and allow them to air dry.
- Crisp the Potatoes: Preheat your oven to 400°F (200°C). Spread the cooked potatoes out on a baking sheet and toss them with melted vegan butter (or oil), garlic powder, and gochugaru. Make sure each potato piece is evenly coated. Roast them in the oven for 25-30 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.
- Make the Sauce: While the potatoes are roasting, prepare the sauce by combining the diced shallots, lemon juice, vegan mayonnaise, gochujang, vegan fish sauce, and a handful of cilantro in a mixing bowl. Taste and adjust the heat level by adding more gochujang if desired.
- Assemble the Salad: Once the potatoes are crispy, take them out of the oven and let them cool for a few minutes. Toss them in the bowl with the prepared sauce, ensuring they are well coated. Sprinkle any remaining cilantro and finely chopped chives over the top for garnish.
- Serve: Transfer the potato salad to a serving dish. For an added burst of flavor and crunch, consider sprinkling some toasted black sesame seeds on top. This dish can be enjoyed warm or at room temperature.