Spicy Korean Potato Salad

If you haven’t already figured it out, I’m a little obsessed with Gochujang

This Korean chili paste is so flavorful with a hint of sweet and smokey goodness. It has just the right amount of heat, not too spicy but still has a good punch. Gochujang is so packed full of umami flavor. Gochujang makes my mouth water just thinking about this thick red chili paste. I’ve written several recipes including these crispy tofu bites, my Korean snack mix and this awesome recipe for short ribs. I known that Gochujang mixes well with mayonnaise. I’ve got a friend who loves to tell this story of how they know this Korean lady who always carries a bottle of it in her purse. She loved to mix it with mayo at restaurants whenever she ordered fries. I’ve tried it that way, and it is pretty delicious. My brain started to wonder if it would be good in a potato salad.

Boy! Was I right! This potato salad is amazing. It’s zippy, full of flavor, with hints of the smokey Gochujang and yet still reminiscent of the classic American potato salad that I love. Gochujang adds tons of umami and balances out the richness of all that mayo. This potato salad really is awesome. If you are looking for something different to serve at your next gathering, this could be an awesome side dish.

In no way am I saying that this is Korean. This is an American style potato salad with a spicy twist. Koreans do have a potato salad that they adore. That salad is sweeter than American versions, has cucumber, carrots, mayo, and sometimes it even has chopped apple in it. But it doesn’t have any Gochujang in it at all.

This Spicy Gochujang Potato Salad is pretty easy to make. While the potatoes are cooking you can get everything else ready. When the potatoes are cool you can mix everything together and be eating this salad very soon after. The salad does, however, benefit from chilling in the fridge overnight to really let the flavors blend together. The key to an amazing potato salad is to cook the potatoes until just fork tender. If you overcook the potatoes you will end up with mushy potato salad. Who loves that? Also be careful not to mix in the mayonnaise until the potatoes are cooled to lukewarm, as the mayo will break and then you will have a lovely curdled mess on your hands. Gochujang is easily found in gourmet grocery stores or here on Amazon

I encourage you to try this twist on an old classic. Spicy Gochujang Potato Salad will be a great addition to any picnic.

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This potato salad is zippy, full of flavor, with hints of the smokey Gochujang and yet still reminiscent of the classic American potato salad

Course: Side Dish, Snack

Cuisine: American, Korean

Keyword: potato salad

Servings: 10

Ingredients

• 3 lbs red potatoes, cut into 1 inch cubes or pieces
• 1 tablespoon sea salt
• 1/2 cup finely chopped onion, preferably sweet onion
• 3 tablespoons apple cider vinegar
• 3/4 cup mayonnaise
• 1/4 cup greek yogurt, or sour cream
• 2 tablespoons Gochujang
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon sugar
• 1 tablespoon toasted sesame oil
• 2 tablespoons sweet pickle relish
• 1/2 cup sliced green onions
• 4 hard boiled eggs, coursely chopped

Instructions

1. In a large pot, combine the potatoes and the 1 tablespoon of salt.

2. Fill the pot with cold water to cover the potatoes and about 1 inch above. 
   

3. Bring the pot, uncovered, to a boil. 
   

4. When the pot has begun to boil, set the timer for 8 minutes and cook, just until the potatoes are barely fork tender. 
   

5. While the potatoes are cooking, in a small bowl combine the mayonnaise, Greek yogurt, Gochujang, pepper, sugar, ½ teaspoon salt, the sesame oil, and the sweet pickle relish. 
   

6. Place the Gochujang mixture in the fridge until ready to add to the potatoes.
   

7. Check the potatoes often to not overcook. 
   

8. When the potatoes are cooked, drain the potatoes and move them to a large bowl. 
   

9. Add the vinegar and the chopped onions to the still hot potatoes. Gently, but thoroughly mix to combine. 
   

10. Let the potatoes cool for 30 – 45 minutes until barely warm.
    

11. When the potatoes have cooled, gently mix in the Gochujang mixture. Stir in the chopped green onions and the chopped eggs. 
    

12. The salad can be eaten at room temperature. Or it is even better if the potato salad is left to sit in the refrigerator for 24 hours to let the flavors blend. Garnish with more sliced green onions if desired.