Description
A flavorful and crispy potato salad with a spicy gochujang dressing, perfect for any occasion.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup toasted sesame seeds
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- While the potatoes are roasting, in a small bowl, whisk together gochujang, rice vinegar, maple syrup, and sesame oil until smooth.
- Once the potatoes are done, remove them from the oven and let them cool for about 5 minutes.
- In a large mixing bowl, combine the roasted potatoes with the gochujang dressing. Gently toss to coat the potatoes evenly.
- Add the sliced green onions, chopped cilantro, and toasted sesame seeds. Toss again to combine.
- Serve warm or at room temperature.
Notes
- For added crunch, consider adding diced cucumbers or bell peppers to the salad.
- If you prefer a milder flavor, reduce the amount of gochujang or mix it with some mayonnaise for a creamier dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg