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Crispy Gochujang Potato Salad: A Flavorful Delight!

A flavorful and crispy potato salad with a spicy gochujang dressing, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: Korean
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until evenly coated.
  3. 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.
  4. While the potatoes are roasting, in a small bowl, whisk together gochujang, rice vinegar, maple syrup, and sesame oil until smooth.
  5. Once the potatoes are done, remove them from the oven and let them cool for about 5 minutes.
  6. In a large mixing bowl, combine the roasted potatoes with the gochujang dressing. Gently toss to coat the potatoes evenly.
  7. Add the sliced green onions, chopped cilantro, and toasted sesame seeds. Toss again to combine.
  8. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 300mgFiber: 3gSugar: 3g

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.

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