There’s something delightful about the first crisp bite of golden potatoes mingling with a spicy-sweet sauce that wakes up your taste buds. When I first introduced crispy gochujang potato salad at our family gathering, it vanished in minutes, leaving behind a chorus of satisfied “Mmm!” and “Can I have the recipe?” This dish wonderfully balances comfort and freshness—a true gem for any season, especially as the cooler days of fall approach.
In just 20 minutes, you can whip up a vibrant, plant-based salad that doesn’t just fill bellies but ignites joy in every bite. The combination of crispy potatoes with that vegan gochujang dressing is not only packed with flavor but also guilt-free. Whether you serve it as a side dish at a potluck or enjoy it as a quick dinner option, this easy recipe promises to impress even the most fast-food-tired palates. Join me in exploring this irresistible crispy gochujang potato salad that will surely become a staple in your kitchen!
Why will you love Crispy Gochujang Potato Salad?
Bursting with flavor: This salad marries the addictive crunch of roasted potatoes with a spicy-sweet gochujang dressing that will have everyone reaching for seconds.
Quick and easy: In just 20 minutes, you can create a dish that’s not only delicious but also hassle-free—perfect for busy weeknights!
Plant-based delight: Made with wholesome ingredients, this dish is guilt-free and vegan-friendly, satisfying both your cravings and dietary needs.
Versatile pairing: Serve it alongside grilled veggies, or toss in some extra crunch with roasted peanuts to mix things up!
Crowd-pleaser: Whether it’s a family dinner or a potluck, this salad is guaranteed to impress with its bold flavors and vibrant presentation.
Discover more delicious options to elevate your meals by exploring our recipe collection.
Crispy Gochujang Potato Salad Ingredients
Dive into the curated ingredients that make this crispy gochujang potato salad so irresistible!
For the Potatoes
- New Potatoes – They provide a creamy interior and crispy exterior when cooked; Yukon Gold is a great substitute.
- Fine Sea Salt – Enhances the natural flavors during cooking; kosher salt can be used if you don’t have fine sea salt.
- Vegan Butter – Adds richness and ensures golden crispiness; replace it with olive oil for a lighter touch.
For the Seasoning
- Garlic Powder – Introduces savory depth and aroma; fresh minced garlic works well for a bolder flavor.
- Gochugaru – Adds a mild smoky heat that beautifully complements gochujang; you can swap it for smoked paprika if needed.
For the Dressing
- Eschallion Shallots – Their sweet crunch adds a refreshing element; feel free to use regular shallots or finely chopped green onions.
- Lime Juice – Provides zesty brightness that balances the richness; lemon juice can also work in its place.
- Vegan Kewpie Mayonnaise – Creates a creamy base while keeping it plant-based; regular mayonnaise can be substituted if not vegan.
- Gochujang Paste – Brings an authentic spicy-sweet kick; adjust the amount depending on how spicy you like it.
- Vegan Fish Sauce – Adds a savory umami depth; soy sauce or tamari can be great alternatives.
For Garnishing
- Fresh Coriander Leaves – Enhances the flavor and adds freshness; parsley is a lovely substitute if desired.
- Fresh Chives – Provide a mild onion flavor; green onions can be a good replacement.
- Toasted Black Sesame Seeds – They offer a nutty finish and visual contrast; you can swap them for chopped roasted peanuts or omit altogether if preferred.
Let’s gather these enticing ingredients and start creating a dish that will energize your kitchen and delight your palate!
How to Make Crispy Gochujang Potato Salad
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Preheat oven: Set your oven to 200 °C (fan) or 180 °C for air frying. This ensures a perfect roasting temperature for that crispy finish!
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Cook potatoes: Boil the new potatoes in a pot of salted water until they’re fork-tender, which should take about 10 minutes. Once done, drain them well.
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Season potatoes: Toss the drained potatoes with vegan butter, garlic powder, gochugaru, and fine sea salt until they’re evenly coated, allowing all those delicious flavors to absorb.
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Crush potatoes: On a baking sheet, gently crush the seasoned potatoes with a jar or glass until they burst but still hold their shape. This step adds to their crispy texture!
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Bake: Roast the crushed potatoes in the oven for 20 minutes, or until they turn a beautiful golden brown and get perfectly crispy. Keep a close eye on them for optimal crunch!
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Prepare sauce: Soak the eschallion shallots in lime juice for about 5 minutes, then whisk together with vegan mayonnaise, gochujang, vegan fish sauce, and fresh coriander until well combined.
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Assemble salad: Let the baked potatoes cool for a few minutes, then transfer to a serving dish. Drizzle with the gochujang sauce, and finish with chives and toasted black sesame seeds as a garnish.
Optional: For an extra kick, add a sprinkle of extra gochujang on top before serving!
Exact quantities are listed in the recipe card below.
Storage Tips for Crispy Gochujang Potato Salad
- Fridge: Store leftovers in an airtight container for up to 3 days to preserve freshness and flavor.
- Freezer: It’s best not to freeze the salad as the texture of the crispy potatoes may become mushy upon thawing.
- Reheating: When reheating, do so gently in the oven or air fryer to regain that delightful crunch. Microwave reheating may cause sogginess.
- Prep-Ahead: You can prepare the gochujang sauce up to 3 days in advance, allowing the flavors to meld beautifully before combining with the crispy potatoes.
What to Serve with Crispy Gochujang Potato Salad?
Pair your vibrant salad with delightful accompaniments that enhance flavors and create a well-rounded meal.
- Grilled Veggies: The smoky char from grilled vegetables offers a satisfying contrast to the crispy potatoes, adding depth to your plate.
- Sesame Noodle Salad: A chilled sesame noodle salad introduces refreshing textures and flavors, making for a light yet hearty meal combination.
- Crispy Tofu Bites: Pairing crispy tofu can bring additional protein and crunch, perfectly absorbing the rich gochujang dressing without overpowering it.
- Spicy Kimchi: This fermented side brings a punch of umami and tanginess, seamlessly complementing the salad’s sweet and spicy notes while adding extra flair.
- Chilled Craft Beer: An ice-cold craft beer can cut through the richness of the salad, offering a refreshing palate cleanser with every sip.
- Creamy Avocado Toast: The rich creaminess of avocado toast adds a smooth, buttery texture to the crispy bite of the salad, creating a luscious balance.
- Fruit Salad: A light fruit salad can provide a sweet and refreshing finish, brightening your meal with seasonal flavors and natural sweetness.
- Dessert Pairing: Consider serving a zesty lemon sorbet to cleanse the palate, leaving a vibrant endnote to your flavorful feast.
Expert Tips for Crispy Gochujang Potato Salad
- Potato Selection: Choose new potatoes or Yukon Gold for the perfect creamy interior and crispy texture. Avoid starchy potatoes like Russets.
- Perfect Roasting: Ensure no overcrowding on the baking sheet; this allows for better airflow and ultimately crispier potatoes.
- Adjusting Spice: Start with a modest amount of gochujang and gradually increase to tailor the heat level in your crispy gochujang potato salad.
- Prep in Advance: Boil and season potatoes a day ahead to save time. This enhances flavors and reduces overall preparation time on the day of serving.
- Follow Storage Tips: Keep leftovers in an airtight container for up to 3 days, but be sure to reheat carefully to maintain that delightful crunch.
Variations & Substitutions for Crispy Gochujang Potato Salad
Feel free to get creative with this recipe to suit your tastes and needs—there’s so much room for delicious personalization!
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Spicy Twist: Add extra gochujang paste for an intensified heat. This is perfect for those who crave a fiery kick with every bite!
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Herb Change: Swap fresh coriander for dill or parsley for a refreshing twist. Each herb brings its unique aroma that can elevate the salad’s flavor profile.
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Nut Crunch: Incorporate chopped roasted peanuts or cashews for a delightful crunch. These nuts add not just texture but also a lovely nutty flavor to the dish.
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Veggie Addition: Toss in roasted bell peppers or shredded carrots for a splash of color and extra nutrients. These vibrant veggies will make your salad even more inviting!
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Creamy Vegan Swirl: Replace the vegan Kewpie mayonnaise with an avocado-based dressing for a rich, creamy alternative. Avocado blends beautifully and adds healthy fats to your meal.
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Cheesy Flavor: Sprinkle in nutritional yeast for a cheesy flavor without dairy. It complements the spicy-sweet notes of gochujang wonderfully, making it a great addition!
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Tangy Kick: Substitute lime juice with apple cider vinegar for a different tang. This swap can enhance the salad’s acidity, making it even more refreshing.
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Smoky Flavor: Switch out gochugaru for smoked paprika to introduce a different smoky note. It provides a unique depth that pairs nicely with the potatoes.
With these variations, you can craft a Crispy Gochujang Potato Salad that’s perfectly tailored to your palate. Enjoy experimenting and finding your favorite version!
Make Ahead Options
These Crispy Gochujang Potato Salad components are perfect for meal prep lovers! You can boil and season the potatoes up to 24 hours in advance, then store them in the refrigerator to maintain their freshness. For even more depth of flavor, prepare the gochujang sauce up to 3 days ahead of time; simply refrigerate it until you’re ready to assemble. When you’re ready to enjoy this flavorful dish, bake the prepped potatoes and toss them with the sauce after they cool slightly, ensuring they remain just as delicious and crispy as if made fresh! This prep-ahead approach saves valuable time for busy weeknights while delivering bold flavors you’ll love.
Crispy Gochujang Potato Salad Recipe FAQs
How do I choose the right potatoes for this recipe?
Choosing the right potatoes is crucial for achieving that coveted crispy texture! I recommend using new potatoes or Yukon Gold potatoes, as they have a creamy interior that turns beautifully crisp when roasted. Avoid starchy varieties like Russets, which can become mushy. Look for potatoes that are firm with no dark spots or blemishes, and they should feel smooth to the touch.
What is the best way to store leftovers?
Absolutely! Store your leftover crispy gochujang potato salad in an airtight container in the fridge for up to 3 days. To maintain optimal crunch, it’s best to reheat them in an oven or air fryer at a low temperature rather than using a microwave, which can make them soggy. Reheat for about 10 minutes at 180 °C (or 350 °F) until they’re warmed through and crispy again.
Can I freeze Crispy Gochujang Potato Salad?
Unfortunately, I don’t recommend freezing this salad as freezing can alter the texture of the crispy potatoes, turning them mushy once thawed. If you want to prep ahead, consider boiling and seasoning the potatoes, then storing them before roasting. The gochujang sauce can also be made up to 3 days in advance and stored in the fridge, allowing the flavors to develop beautifully!
What if I have allergies to certain ingredients?
Very! If you have allergies, feel free to adjust the ingredients to fit your dietary needs. For example, if you’re allergic to nuts or sesame, omit the toasted black sesame seeds and substitute with sunflower seeds or just leave them out entirely. Similarly, if you’re gluten-sensitive, ensure the gochujang and vegan fish sauce are gluten-free, or substitute soy sauce with tamari. Always double-check labels for hidden allergens!
How can I adjust the heat level in this recipe?
Great question! If you’d like to control the heat in your crispy gochujang potato salad, start with a small amount of gochujang paste and gradually add more until you reach your desired spice level. Tasting as you go is crucial! You can also add a pinch of sugar or honey to balance the heat, which softens the spiciness while enhancing the sweet notes. Don’t hesitate to make it your own!
Crispy Gochujang Potato Salad That Will Wow Your Guests
Ingredients
Equipment
Method
- Preheat oven: Set your oven to 200 °C (fan) or 180 °C for air frying.
- Cook potatoes: Boil the new potatoes in a pot of salted water until fork-tender, about 10 minutes. Drain well.
- Season potatoes: Toss the drained potatoes with vegan butter, garlic powder, gochugaru, and fine sea salt until evenly coated.
- Crush potatoes: On a baking sheet, gently crush the seasoned potatoes until they burst but hold their shape.
- Bake: Roast the crushed potatoes in the oven for 20 minutes, until golden brown and crispy.
- Prepare sauce: Soak eschallion shallots in lime juice for 5 minutes, then whisk with vegan mayonnaise, gochujang, vegan fish sauce, and fresh coriander.
- Assemble salad: Cool potatoes, transfer to a serving dish, drizzle with the sauce, and garnish with chives and sesame seeds.