Description
Crispy Gochujang Potato Salad is a simple and flavorful dish that combines roasted potatoes with a spicy gochujang dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons gochujang
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly and cut them in half.
- Toss the halved potatoes with a drizzle of olive oil, salt, and pepper to taste.
- Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden and crispy, flipping halfway through.
- In a separate bowl, combine gochujang, mayonnaise, rice vinegar, and sesame oil. Mix until smooth and well combined.
- Once the potatoes are roasted and crispy, let them cool slightly, then add them to the bowl with the dressing. Toss gently to coat all the potatoes evenly.
- Allow the salad to chill in the refrigerator for at least 15 minutes before serving.
Notes
- This salad is best served chilled.
- Adjust the amount of gochujang based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Crispy Gochujang Potato Salad, Potato Salad, Gochujang Recipe