While talking to my mom this week, she mentioned a current addiction to “all things-kimchi”...naturally she mentioned this recipe for kimchi potato salad.
Since it’s starting to feel a lot like summer these days, easy picnic dishes are becoming a menu front runner. Enter potato salad with a twist.
This recipe is made with spicy kimchi and gochugaru, but depending on your spice-level preference you can use mild kimchi and/or leave out the gochugaru.
This salad needs times for the flavors to meld, it’s best made at least 2 hours prior to serving, or even overnight.
Prep Time10 minsCook Time15 minsTotal Time25 mins
INGREDIENTS
1.50 lbs Small golden or red skinned potatoes, rinsed, chopped into 1-inch chunks. Peeled or left unpeeled.This is about a heaping 8 cups of potatoes (before cut)
1 cup Kimchi, finely chopped
2 Celery stalks, diced
½ cup Green onions, green and white parts, choppedChives can be substituted
½ cup Mayonnaise
¼ cup Sour creamGreek yogurt can be substituted
1 tbsp MustardDijon or whole grain mustard can be substituted
1 tbsp Red wine vinegar
1 tsp Honey
1 tsp Onion powder
1 tsp Paprika
1 tsp Kosher salt
1 tbsp Gochujang pasteOr 1 1/2 tsp gochugaru flakes (paprika, cayenne pepper or Chile powder can be substituted)
DIRECTIONS
1In a large saucepan, add potatoes and cold water, until about an 1” above potatoes. Boil until fork tender, about 10-12 minutes.
Once cooked, drain and set aside.
2In a large bowl, mix together all ingredients, kimchi through gochugaru. Once mixed, add cooked potatoes to bowl.
Gently mix until combined.
3Cover and refrigerate for 2 hours or overnight.
Serve with any and all grilled meats or that juicy burger.
Enjoy!
Ingredients
1.50 lbs Small golden or red skinned potatoes, rinsed, chopped into 1-inch chunks. Peeled or left unpeeled.This is about a heaping 8 cups of potatoes (before cut)
1 cup Kimchi, finely chopped
2 Celery stalks, diced
½ cup Green onions, green and white parts, choppedChives can be substituted
½ cup Mayonnaise
¼ cup Sour creamGreek yogurt can be substituted
1 tbsp MustardDijon or whole grain mustard can be substituted
1 tbsp Red wine vinegar
1 tsp Honey
1 tsp Onion powder
1 tsp Paprika
1 tsp Kosher salt
1 tbsp Gochujang pasteOr 1 1/2 tsp gochugaru flakes (paprika, cayenne pepper or Chile powder can be substituted)
Directions
1In a large saucepan, add potatoes and cold water, until about an 1” above potatoes. Boil until fork tender, about 10-12 minutes.
Once cooked, drain and set aside.
2In a large bowl, mix together all ingredients, kimchi through gochugaru. Once mixed, add cooked potatoes to bowl.
Gently mix until combined.
3Cover and refrigerate for 2 hours or overnight.
Serve with any and all grilled meats or that juicy burger.
Enjoy!
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