Description
Crispy Gochujang Potato Salad is a vibrant and flavorful twist on the classic side dish. Featuring perfectly roasted baby potatoes tossed in a creamy, spicy gochujang dressing, this salad delivers an exciting combination of crunchy and creamy textures. Ideal for barbecues, picnics, or family gatherings, it’s versatile enough for meal prep while adding a unique touch to any occasion. Impress your guests with this eye-catching and delicious dish that balances comfort with bold flavors.
Ingredients
Scale
- 1 lb baby potatoes
- 2 tbsp gochujang
- 3 tbsp olive oil
- 3 green onions, sliced
- ¼ cup cilantro (optional)
- ½ cup mayonnaise
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the baby potatoes and toss them with olive oil, salt, pepper, and gochujang until evenly coated.
- Spread the coated potatoes on a parchment-lined baking sheet and roast for 30-35 minutes until golden brown and crispy.
- While the potatoes roast, whisk together mayonnaise, lemon juice, and a pinch of salt in a bowl until smooth; add extra gochujang if desired.
- Once roasted and slightly cooled, combine potatoes with green onions and cilantro in a large mixing bowl. Drizzle with dressing and mix gently.
- Serve warm or chilled in a serving dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg