There’s something about the crunch of perfectly crispy potatoes that feels like a warm hug on a plate. As autumn leaves drift outside my window, I crave comfort food that’s vibrant and full of flavor. That’s when I decided to whip up these Crispy Gochujang Potato Salad—a dish that bridges the gap between hearty and refreshing.
I stumbled upon this delightful creation while experimenting in my kitchen, combining the satisfying texture of smashed new potatoes with the spicy-sweet kick of gochujang sauce. The result? A crowd-pleaser that’s not just easy to prepare but also elevates a humble potato into something truly spectacular. Plus, it’s completely plant-based, making it a hit for everyone at the table, whether they’re vegan or just looking to indulge without the guilt.
Join me in bringing some zing to your dinner with these crispy little nuggets that are perfect for any occasion!
Why will you love Crispy Gochujang Potato Salad?
Irresistible Crunch: The satisfying crunch of these crispy potatoes will keep you coming back for more.
Flavor Explosion: The unique blend of gochujang sauce and fresh herbs delivers an unforgettable taste experience.
Quick & Easy: With only 20 minutes of cook time, this recipe fits seamlessly into your busy weeknight routine.
Versatile Dish: Perfect as a side at barbecues or a stand-alone salad for lunch, this dish adapts to any occasion.
Plant-Based Confidence: Great for vegans and non-vegans alike, it’s a guilt-free indulgence that everyone can enjoy.
Elevate your meals with this deliciously vibrant recipe that promises to ignite your taste buds!
Crispy Gochujang Potato Salad Ingredients
Here’s everything you need to create this mouthwatering dish!
For the Potatoes
• 500 g new potatoes – these provide a perfect creamy interior and crispy exterior when cooked.
• 1 teaspoon fine sea salt – enhances the natural flavor of the potatoes during cooking.
• 1 tablespoon vegan butter – adds richness and aids in achieving that golden crispiness.
• ½ teaspoon garlic powder – introduces a savory depth and aroma to the potatoes.
• 1 teaspoon gochugaru – adds a mild smoky heat that complements the gochujang nicely.
For the Sauce
• 2 eschallion shallots – their sweet crunch adds a delightful freshness to the dish.
• Juice of half a lime – lends a zesty brightness that balances the richness of the sauce.
• 8 tablespoons vegan kewpie mayonnaise – creates a creamy base that enhances flavor while keeping it plant-based.
• 1-2 tablespoons gochujang paste – brings the authentic spicy-sweet kick to this Crispy Gochujang Potato Salad.
• 2 teaspoons vegan fish sauce – adds umami depth, enriching the flavor profile of your sauce.
For Garnish
• Small bunch fresh coriander leaves – for a burst of freshness that ties all the flavors together.
• Small bunch fresh chives – adds a mild onion flavor and a pop of color.
• 1 teaspoon toasted black sesame seeds – for a nutty finish and an appealing visual contrast.
Now you’re that much closer to making a sensational Crispy Gochujang Potato Salad that will impress everyone at your table!
How to Make Crispy Gochujang Potato Salad
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Preheat your oven to 200 °C (fan) or air fryer to 180 °C. This ensures your potatoes will roast evenly and become delightfully crispy.
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Wash and boil the new potatoes in a large pot with 1 teaspoon of fine sea salt until fork-tender, about 10 minutes. This step helps achieve that gentle, creamy texture inside.
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Drain and transfer the potatoes to a bowl. Add vegan butter, garlic powder, gochugaru, and a pinch of sea salt to them. Toss until they’re evenly coated, allowing the flavors to meld beautifully.
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Spread the potatoes on a baking sheet and gently crush them with the bottom of a jar or glass until they burst but stay intact. This step is crucial for that crispy texture.
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Bake in the oven for about 20 minutes or air fry for the same time, until they’re golden brown and crispy. Keep an eye on them for that perfect crunch!
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Combine shallots and lime juice in a small bowl; allow them to soak for 5 minutes. This pickling removes any harshness from the shallots.
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Whisk together the vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and coriander leaves with the pickled shallots. This creamy sauce is what gives the salad its vibrant flavor!
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Remove the crispy potatoes from the oven or air fryer and let them cool for about 5 minutes. This ensures they’re easier to handle and prevents burns!
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Transfer potatoes to a serving plate or salad bowl. Dress with half the sauce, sprinkle with chives and toasted black sesame seeds, and serve with the remaining sauce on the side.
Optional: Top with extra coriander leaves for added freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crispy Gochujang Potato Salad components are perfect for meal prep, making your busy weeknights stress-free! You can boil the new potatoes and toss them in the gochujang seasoning up to 24 hours in advance; just store them in an airtight container in the refrigerator. For the sauce, prepare the shallots and mix them with the rest of the ingredients up to 3 days ahead—this deepens the flavors beautifully. When you’re ready to serve, simply bake or air fry the potatoes until crispy, which only takes about 20 minutes. This way, you’ll enjoy a fresh, delicious dish that’s just as satisfying and crunchy—without any extra fuss!
What to Serve with Crispy Gochujang Potato Salad?
When you’re ready to embrace the incredible flavors of crispy potatoes paired with a zingy sauce, it’s time to create a full meal experience.
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Grilled Veggies: The smokiness of grilled vegetables, like zucchini and bell peppers, perfectly balances the richness and spice of the potato salad. Their charred edges add another layer of texture to your plate.
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Sesame Noodle Salad: A refreshing sesame noodle salad gives you a light and vibrant contrast, making every bite feel balanced and fulfilling. The crunchy veggies and creamy dressing complement the crispy potatoes beautifully.
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Simple Green Salad: A bed of greens tossed with a light vinaigrette adds freshness and brightness, enhancing the overall meal with crisp, clean flavors.
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Spicy Tofu Skewers: For protein lovers, spicy grilled tofu skewers will inject more excitement and flair into your meal. The bold flavors align wonderfully with the gochujang in the potato salad.
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Cilantro Lime Rice: This zesty rice dish pairs perfectly with the potatoes and sauce, providing a calm and cooling element to each bite.
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Chilled Beer or Sparkling Water: Refresh your palate with a cold brew or sparkling water with lime. The fizzy refreshment offsets the bold flavors of the potatoes, making it a delightful meal experience.
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Chocolate Mousse: For dessert, a light and airy chocolate mousse provides a sweet end to the spicy main dish, balancing your taste buds nicely.
Let these delightful pairings enhance your Crispy Gochujang Potato Salad experience!
Expert Tips for Crispy Gochujang Potato Salad
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Choose the Right Potatoes: Select new potatoes or Yukon Gold for the best texture—creamy inside and crisp outside. Avoid starchy varieties like Russets, as they may become too mushy.
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Crushing Technique: When crushing the potatoes, be gentle. You want them to burst slightly for even crispiness, but keep them intact to hold the sauce.
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Don’t Skip the Soaking: Allowing shallots to pickle in lime juice for 5 minutes removes bitterness and enhances the overall flavor of your dish.
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Perfect Baking Time: Keep an eye on the potatoes while baking or air frying for that golden crispiness. Adjust time slightly based on your oven or fryer settings if needed.
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Customize the Sauce: Feel free to adjust the level of gochujang paste in the sauce based on your heat preference. Start with less and add more for a spicy kick!
Elevate your cooking with these tips, and enjoy your Crispy Gochujang Potato Salad!
Crispy Gochujang Potato Salad Variations
Feel free to get creative with this dish and make it your own!
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Spicy Kick: Add extra gochujang paste to the sauce for heat lovers. Adjust to your taste for a fiery experience!
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Smoky Flavor: Incorporate some smoked paprika into the potato coating for an added depth of flavor, creating an irresistible taste sensation.
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Herb Infusion: Swap in fresh dill or parsley instead of coriander for a different herbal twist that brings a refreshing contrast to the spiciness.
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Creamy Option: Substitute regular mayonnaise for the vegan version if you’re not strictly plant-based, giving a different creamy texture and flavor profile.
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Nutty Crunch: Toss in some chopped roasted peanuts instead of, or in addition to, the black sesame seeds for a delightful crunch and nutty flavor.
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Zesty Lime: Mix lime zest into the sauce for an extra citrus punch that brightens up the dish even more with each vibrant bite.
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Veggie Boost: Add roasted bell peppers or shredded carrots to the salad for an extra crunch and a pop of color, enhancing both taste and nutrition.
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Protein Packed: Mix in chickpeas or edamame for a heartier version that not only stays crispy but adds a nutritious protein boost to your meal.
How to Store and Freeze Crispy Gochujang Potato Salad
- Fridge: Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. Reheat gently to preserve the crispy texture.
- Freezer: For freezing, place the cooled crispy potatoes in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag for up to 1 month.
- Reheating: To enjoy the potatoes again, preheat your oven or air fryer, and heat until warmed through for that delightful crunch—approximately 10-15 minutes.
- Sauce Storage: The gochujang sauce can be stored separately in the fridge for up to 1 week, making it easy to whip up fresh crispy Gochujang Potato Salad!
Crispy Gochujang Potato Salad Recipe FAQs
How do I select the best potatoes for this recipe?
Absolutely! For the best texture, choose new potatoes or Yukon Gold. They have a creamy interior that gets crispy on the outside when roasted. Avoid starchy varieties like Russets, as they can become mushy. Look for firm potatoes with smooth skin and no dark spots all over.
How should I store leftover Crispy Gochujang Potato Salad?
Yes, you can store leftovers! Place any uneaten Crispy Gochujang Potato Salad in an airtight container. It will stay fresh in the fridge for up to 3 days. When reheating, do so gently in the oven or air fryer to help maintain that satisfying crunch.
Can I freeze the crispy potatoes for later use?
Certainly! To freeze, lay the cooled crispy potatoes in a single layer on a baking sheet. Freeze until solid, which usually takes about 2 hours. Then transfer the potatoes to a freezer bag, where they can be stored for up to 1 month. For reheating, preheat your oven or air fryer and heat them for about 10-15 minutes until warmed through and crispy again.
What should I do if my potatoes are not getting crispy?
Very good question! If your potatoes aren’t crispy, it may be due to overcrowding on the baking sheet or air fryer basket. Ensure there’s enough space around each potato to allow for air circulation. If you’ve already done this, consider crushing them a bit more before baking, as this helps create more surface area for that delicious crunch.
Are there any dietary considerations for this recipe?
Yes, this recipe is vegan, making it suitable for those on a plant-based diet. However, if you have allergies, check the specific brands of vegan fish sauce and mayonnaise you use, as some may contain allergens. Additionally, always introduce new foods to pets with caution—certain ingredients like chives should be avoided as they can be harmful to dogs and cats.
Can I adjust the spice level in the gochujang sauce?
Absolutely! The beauty of this recipe lies in its flexibility. Start with 1 tablespoon of gochujang paste and taste the sauce. If you prefer more heat, gradually mix in additional paste until it reaches your desired spiciness. Just remember to adjust the amount of lime juice and vegan mayo to maintain the sauce balance.
Crispy Gochujang Potato Salad That'll Ignite Your Taste Buds
Ingredients
Equipment
Method
- Preheat your oven to 200 °C (fan) or air fryer to 180 °C.
- Wash and boil the new potatoes in a large pot with 1 teaspoon of fine sea salt until fork-tender, about 10 minutes.
- Drain and transfer the potatoes to a bowl. Add vegan butter, garlic powder, gochugaru, and a pinch of sea salt. Toss until evenly coated.
- Spread the potatoes on a baking sheet and gently crush them with the bottom of a jar or glass until they burst but stay intact.
- Bake in the oven for about 20 minutes or air fry for the same time, until they’re golden brown and crispy.
- Combine shallots and lime juice in a small bowl; soak for 5 minutes.
- Whisk together vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and coriander leaves with the pickled shallots.
- Remove crispy potatoes from the oven or air fryer and let them cool for about 5 minutes.
- Transfer potatoes to a serving plate or salad bowl. Dress with half the sauce, sprinkle with chives and toasted black sesame seeds, and serve remaining sauce on the side.