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Crispy Gochujang Potato Salad

Crispy Gochujang Potato Salad

A modern take on classic potato salad, featuring crispy roasted potatoes tossed in a spicy, sweet, and tangy Gochujang-based dressing. Crunchy celery and fresh herbs balance the richness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Fusion
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crispy Potatoes
  • 2 lbs Yukon Gold Potatoes Washed and cubed into 1-inch pieces
  • 2 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Gochujang Dressing and Mix-ins
  • 1/2 cup Mayonnaise Japanese Kewpie preferred
  • 3 tbsp Gochujang (Korean Chili Paste)
  • 2 tbsp Rice Vinegar
  • 1 tbsp Maple Syrup or Honey
  • 1 tsp Sesame Oil
  • 1 clove Garlic Minced
  • 1/2 cup Celery Finely diced
  • 1/4 cup Scallions (Green Onions) Thinly sliced, white and green parts separated
  • 2 tbsp Cilantro or Parsley Chopped, for garnish

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, and pepper on a large baking sheet.
  2. Roast the potatoes for 30 to 35 minutes, flipping halfway through, until they are tender on the inside and deeply golden brown and crispy on the outside.
  3. While the potatoes roast, prepare the dressing: In a medium bowl, whisk together the mayonnaise, Gochujang, rice vinegar, maple syrup, sesame oil, minced garlic, and the white parts of the scallions until completely smooth and well combined.
  4. Once the potatoes are finished roasting, allow them to cool slightly (about 10 minutes). They should still be warm, not hot.
  5. In a large mixing bowl, gently combine the slightly cooled crispy potatoes, diced celery, and about three-quarters of the Gochujang dressing. Fold gently to coat without smashing the crispy edges.
  6. Taste the salad and add more dressing if needed. If the salad seems too thick, add a teaspoon of water or extra vinegar for consistency.
  7. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Before serving, garnish generously with the remaining scallion greens and fresh cilantro or parsley.

Notes

For extra crispiness, ensure the potatoes are not crowded on the baking sheet. If you prefer a less spicy dressing, reduce the Gochujang to 2 tablespoons and compensate with 1 tablespoon of ketchup.