I have to admit, I was a little skeptical the first time I made this Crispy Gochujang Potato Salad Recipe. But the moment I took a bite, I was hooked! The potatoes come out perfectly golden and crunchy, while the gochujang dressing adds a spicy, tangy kick that keeps you coming back for more.
Making it felt so rewarding, and it’s become one of my favorite go-to dishes for weeknight dinners and BBQs alike. Honestly, this isn’t your typical potato salad—it’s a flavor adventure in every bite.
If you enjoy desserts too, you can also enjoy similar Chocolate Hazelnut Mousse Cups Recipe for a sweet finish. Let me show you how I make it!
Ingredients
Here’s everything I use to make this salad pop. Each ingredient is chosen to add maximum flavor and texture.
- New potatoes – I use small, waxy potatoes for the perfect crunch and creaminess. Avoid frozen potatoes as they can become mushy.
- Fine sea salt – Essential for boiling potatoes; it brings out their natural flavor.
- Vegan butter, melted – Adds richness and helps the potatoes crisp up nicely. You can also use vegetable oil.
- Garlic powder – Gives a subtle, savory kick without overpowering the dish.
- Gochugaru (Korean chili flakes) – Brings authentic Korean heat; red pepper flakes can work in a pinch.
- Eschallion shallots, peeled and finely chopped – Adds a mild onion flavor and crunch.
- Juice of half a lime – Balances the heat with a fresh, tangy zing.
- Vegan mayonnaise – I love using vegan Kewpie for creaminess, but any store-bought brand works.
- Gochujang paste – The star ingredient! Adjust for spice level.
- Vegan fish sauce – Boosts umami and depth of flavor.
- Fresh coriander leaves, roughly torn – Adds herbal freshness.
- Fresh chives, finely chopped – For garnish and subtle oniony flavor.
- Toasted black sesame seeds (optional) – A visual and textural bonus.
Note: several servings as a note of full line under the ingredients quantity.
Variations
If you like to tweak recipes, here are some ways to adjust this salad:
- Dairy-free: Stick with vegan butter and mayonnaise as recommended.
- Lower spice: Use less gochujang or swap gochugaru with paprika.
- Extra crunch: Add roasted nuts like cashews or almonds.
- Herb swaps: Try parsley instead of coriander or scallions instead of chives.
- Sugar-free: Use sugar-free vegan mayo if needed.
Cooking Time
Here’s a breakdown of how long it takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
Here’s what I use to get everything done efficiently:
- Large pot – For boiling potatoes.
- Baking sheet – To bake or smash the potatoes for crispiness.
- Mixing bowl – To combine the dressing ingredients.
- Knife and cutting board – For chopping shallots, chives, and coriander.
- Spoon or spatula – To toss potatoes and dressing together.
How to Make Crispy Gochujang Potato Salad
Boil the Potatoes
First, I wash the potatoes thoroughly and boil them in salted water until fork-tender, about 10 minutes. This step ensures the potatoes cook evenly and absorb a bit of seasoning. Once boiled, I drain them and set aside to cool slightly.
Smash and Crisp the Potatoes
Next, I gently crush the potatoes on a baking sheet. I drizzle melted vegan butter over them and sprinkle garlic powder, gochugaru, and a pinch of salt. Then I bake them at 200°C (fan) or air fry at 180°C until golden and crispy, around 20 minutes.
Prepare the Dressing
While the potatoes crisp up, I quickly pickle the shallots in lime juice for 5 minutes. Then I mix them with vegan mayonnaise, gochujang, vegan fish sauce, and fresh coriander leaves.
This combination gives the dressing a creamy, tangy, and spicy punch. For a fruity dessert afterward, try pairing this with Strawberry Shortcake Parfait Recipe—it’s a delightful contrast to the spicy salad.
Combine and Serve
Once the potatoes are slightly cooled, I transfer them to a serving plate and pour half the dressing over them. I sprinkle chives and sesame seeds on top, and serve the remaining sauce on the side for extra flavor.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks make a huge difference:
- I always smash the potatoes gently; over-smashing makes them mushy.
- Toasting sesame seeds brings out a nutty flavor that complements the spicy sauce.
- Letting the potatoes cool slightly before dressing prevents them from getting soggy.
- I sometimes air fry instead of baking—it gives a lighter, crispier texture.
How to Serve Crispy Gochujang Potato Salad
This salad looks beautiful when served on a large platter with the creamy dressing drizzled on top. I like to garnish with extra chopped chives, coriander, and sesame seeds. It pairs wonderfully with grilled veggies, tofu skewers, or as a side at BBQs. For presentation, I recommend a shallow bowl so the dressing doesn’t pool too much at the bottom.
Nutritional Information
Here’s a quick snapshot of what you’re getting in one serving of this vibrant salad:
- Calories: ~250 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 12 g
These numbers are approximate and will vary slightly depending on the size of your potatoes and the amount of dressing used.
Make Ahead and Storage
Refrigeration
I usually store leftover potato salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you want to maintain the crispiness.
Freezing
I don’t recommend freezing this salad because the potatoes lose their crunch. If needed, freeze the potatoes alone and dress them after thawing.
Reheating
If you want to warm it up, I re-crisp the potatoes in the oven for 5–10 minutes. Then I add the dressing to serve fresh.
Why You’ll Love This Recipe
Here’s why this Crispy Gochujang Potato Salad has become a staple in my kitchen:
- Easy preparation – Minimal ingredients and simple steps make it a quick weeknight dish.
- Bold flavors – Spicy, tangy, and creamy all in one bite.
- Versatile – Works as a BBQ side, a lunch salad, or a potluck favorite.
- Vegan-friendly – Perfect for plant-based diets without sacrificing flavor.
- Customizable – Adjust spice, herbs, and dressing to suit your taste.
Every time I make this salad, it’s a hit. The crispy potatoes combined with the spicy gochujang dressing create a dish that’s both comforting and exciting. I genuinely can’t recommend this recipe enough!
