Crispy Gochujang Potato Salad features roasted potatoes combined with gochujang and vegan kewpie mayonnaise for a flavorful dish. This salad takes traditional potato salad to a whole new level with its spicy kick and crispy texture. It’s perfect for summer picnics, barbecues, or simply as a side dish to elevate your meal. The combination of creamy and crunchy elements makes it an exciting dish that will surely satisfy your cravings.
Why You’ll Love This Crispy Gochujang Potato Salad
This salad is not just any potato salad; it’s a delightful twist that brings a burst of flavor to your table. Here are a few reasons why you’ll love it:
- Rich, spicy flavor from gochujang, making it a spicy gochujang potato salad.
- Crispy texture that keeps each bite exciting, making it a crunchy gochujang potato salad.
- Perfect for any occasion, whether it’s a summer BBQ or a casual family dinner.
- Quick and easy to prepare, ensuring you spend less time in the kitchen.
- Versatile enough to serve warm or cold, ideal for picnics.
- A standout side dish that complements various main courses.
- Vegan-friendly, allowing everyone to enjoy it without compromising their diet.
- Loaded with fresh herbs, bringing a refreshing taste to each bite.
Ingredients for Crispy Gochujang Potato Salad
Gather these items:
- 500 g new potatoes (Choose small ones for optimal crispiness and creaminess.)
- 1 teaspoon fine sea salt (Essential for seasoning while boiling the potatoes.)
- 1 tablespoon vegan butter (Melted to add rich flavor and help with browning.)
- ½ teaspoon garlic powder (Infuses a lovely depth of taste.)
- 1 teaspoon gochugaru (Provides the dish with a delightful smoky kick.)
- 2 eschallion shallots (Peeled and finely chopped to add a burst of freshness.)
- ½ juice of lime (Brightens up the flavors and adds zesty notes.)
- 8 tablespoons vegan kewpie mayonnaise (For a uniquely creamy texture that pairs beautifully with the potatoes.)
- 1-2 tablespoons gochujang paste (Gives the salad its signature spicy, savory depth.)
- 2 teaspoons vegan fish sauce (Enhances umami flavors without using seafood.)
- 1 small bunch fresh coriander leaves (Roughly torn for a pop of green and bright flavor.)
- 1 small bunch fresh chives (Finely chopped to add a mild oniony touch.)
- 1 teaspoon toasted black sesame seeds (Optional for a nutty crunch.)
How to Make Crispy Gochujang Potato Salad Step-by-Step
- Step 1: Preheat your oven to 200 °C (fan oven) or preheat your air fryer to 180 °C.
- Step 2: Wash the potatoes thoroughly and place them in a large pot of boiling water with 1 teaspoon of sea salt.
- Step 3: Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes well.
- Step 4: Add the melted vegan butter, garlic powder, gochugaru, and a pinch of fine sea salt; toss to coat the potatoes.
- Step 5: Spread the potatoes on a baking sheet and gently crush them until they burst but remain in one piece.
- Step 6: Bake the potatoes in the oven for about 20 minutes until crispy, or air fry until golden and fragrant.
- Step 7: Combine the shallots and lime juice in a small bowl and let them pickle for about 5 minutes.
- Step 8: Whisk together the vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and coriander leaves.
- Step 9: Remove the crispy potatoes from the oven or air fryer and let them cool for about 5 minutes.
- Step 10: Transfer the potatoes to a serving plate, dress with sauce, sprinkle with chives and sesame seeds, and serve!
Pro Tips for the Perfect Crispy Gochujang Potato Salad
Keep these in mind:
- Ensure the potatoes are small for optimal crispiness.
- Let the potatoes cool slightly before dressing to prevent wilting the herbs.
- For extra crunch, consider adding some roasted nuts or seeds.
- Use fresh herbs for the best flavor; dried herbs can alter the taste.
- This salad can be enjoyed warm or cold, making it versatile.
Best Ways to Serve Crispy Gochujang Potato Salad
This salad is a fantastic addition to any meal. Here are a few ideas:
- Pair with grilled vegetables for a complete vegan platter.
- Serve alongside your favorite BBQ dishes for a flavorful contrast.
- Perfect for potlucks or picnics; it can be made ahead of time.
How to Store and Reheat Crispy Gochujang Potato Salad
To store, place any leftovers in an airtight container in the fridge. They will last for up to 3 days. To reheat, simply warm them in the oven or air fryer for a few minutes to regain that crispy texture. This dish makes for a great meal prep option, as it can be enjoyed cold or warm.
Frequently Asked Questions About Crispy Gochujang Potato Salad
What’s the secret to perfect Crispy Gochujang Potato Salad?
The secret lies in the combination of crispy roasted potatoes and the rich flavors of gochujang and vegan mayo. The balance of spices and fresh herbs enhances the overall taste, making it a standout dish.
Can I make Crispy Gochujang Potato Salad ahead of time?
Absolutely! You can prepare this salad a day in advance. Just dress it right before serving to keep the potatoes crispy and the flavors fresh.
How do I avoid common mistakes with Crispy Gochujang Potato Salad?
To avoid mushy potatoes, ensure they are not overcooked. Additionally, letting them cool before mixing in the dressing will help maintain their texture.
Variations of Crispy Gochujang Potato Salad You Can Try
Feel free to play around with this recipe:
- Add Gochujang Potato Salad with vegetables for a more wholesome dish.
- Incorporate Gochujang Potato Salad with bacon for a savory twist.
- Try a Vegan Gochujang Potato Salad by substituting the mayo with a plant-based alternative.
- Experiment with herbs for a Gochujang-infused Potato Salad that suits your taste.
Crispy Gochujang Potato Salad for Flavorful Fun
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
Crispy Gochujang Potato Salad features roasted potatoes combined with gochujang and vegan kewpie mayonnaise for a flavorful dish.
Ingredients
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter
- ½ teaspoon garlic powder
- 1 teaspoon gochugaru
- 2 eschallion shallots
- ½ juice of lime
- 8 tablespoons vegan kewpie mayonnaise
- 1–2 tablespoons gochujang paste
- 2 teaspoons vegan fish sauce
- 1 small bunch fresh coriander leaves
- 1 small bunch fresh chives
- 1 teaspoon toasted black sesame seeds
Instructions
- Preheat your oven to 200 °C (fan oven) or preheat your air fryer to 180 °C.
- Wash the potatoes thoroughly and place them in a large pot of boiling water with 1 teaspoon of sea salt.
- Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes well.
- Add the melted vegan butter, garlic powder, gochugaru, and a pinch of fine sea salt; toss to coat the potatoes.
- Spread the potatoes on a baking sheet and gently crush them until they burst but remain in one piece.
- Bake the potatoes in the oven for about 20 minutes until crispy, or air fry until golden and fragrant.
- Combine the shallots and lime juice in a small bowl and let them pickle for about 5 minutes.
- Whisk together the vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and coriander leaves.
- Remove the crispy potatoes from the oven or air fryer and let them cool for about 5 minutes.
- Transfer the potatoes to a serving plate, dress with sauce, sprinkle with chives and sesame seeds, and serve!
Notes
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Salad
- Method: Baking or Air Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg