Description
This Crispy Gochujang Potato Salad is a flavorful twist on a classic side dish. The baby potatoes are roasted to crispy perfection and then tossed in a spicy, tangy dressing for a dish that is sure to impress.
Ingredients
Potatoes:
2 pounds baby potatoes (halved)
Dressing:
1/4 cup mayonnaise, 1 tablespoon gochujang, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, 1 garlic clove (minced)
Additional:
2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 green onions (thinly sliced), 1 tablespoon toasted sesame seeds, chopped cilantro or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 35–40 minutes until golden and crispy.
- Prepare Dressing: Whisk together mayonnaise, gochujang, rice vinegar, honey, sesame oil, and garlic in a bowl.
- Combine: Add roasted potatoes to the dressing, toss gently to coat.
- Finish: Top with green onions, sesame seeds, and herbs before serving.
Notes
- Adjust the gochujang for more or less heat.
- Best served warm or at room temperature.
- For a vegan version, use vegan mayo and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 3/4 cup
- Calories: 240
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
