Pin it
Bold spicy and loaded with texture this crispy gochujang potato salad is a punchy twist on classic potato salad that will wake up any lunch plate or dinner spread It is ideal if you crave something creamy smoky and a little fiery all at once I created this for a summer barbecue but now it has become the most requested side whenever friends visit
I first made this when I had extra gochujang in the fridge and my friends said it tasted like the best bar snack mashed up with comfort food
Ingredients
- New potatoes: Use small waxy potatoes for that perfect crisp edge and tender bite Look for firm smooth skins
- Fine sea salt: Essential throughout to draw out flavor in each layer Choose a sea salt with no additives
- Vegan butter or vegetable oil: For coating and roasting the potatoes for that golden edge Pick a butter with a clean neutral taste if possible
- Garlic powder: Adds savory depth and avoids burning unlike fresh garlic Try to select a fresh jar
- Gochugaru or red pepper flakes: Provides the signature smokiness Seek out bright red fragrant chili flakes for best punch
- Eschallion shallots: Brings vivid bite and gentle sweetness Look for those with no sprouting or soft spots
- Lime juice: Freshly squeezed makes a world of difference for balancing richness
- Vegan kewpie mayonnaise or any vegan mayo: Delivers creamy body and umami Opt for Japanese style if available for extra silkiness
- Gochujang paste: Spicy fermented chili paste is the heart of the sauce The brighter and fresher the paste the better
- Vegan fish sauce: Infuses a savory briny layer to mimic classic flavors Quality versions have less aftertaste
- Fresh coriander: Roughly torn so the herb flavor bursts in your mouth
- Fresh chives: Chopped finely to finish and lift the salad with mild onion notes
- Toasted black sesame seeds: Adds crunch and nutty flavor If skipping check that your potatoes are extra crisp
Step-by-Step Instructions
- Prep the Potatoes:
- Place new potatoes in a large pot of boiling water with fine sea salt Boil until just fork tender usually about ten minutes then drain and transfer to a medium bowl
- Toss with Seasonings:
- Add melted vegan butter garlic powder gochugaru and a pinch more salt Toss until every potato glistens
- Smash and Arrange:
- Spread potatoes on a baking sheet Use a jar or glass bottom to gently flatten each potato until it just bursts but holds shape
- Roast or Air Fry:
- Bake the potatoes in a hot oven or air fryer until golden and shatteringly crisp about twenty minutes Watch the edges for extra crunch
- Quick Pickle Shallots:
- While potatoes cook combine chopped shallots and lime juice in a small bowl Let this sit to pickle and mellow for around five minutes
- Make Gochujang Mayo:
- Whisk vegan mayonnaise gochujang paste vegan fish sauce coriander and the pickled shallots together until silky and flecked with herbs Taste for heat and brightness
- Cool and Plate:
- Let the crispy potatoes rest for a few minutes after roasting Transfer to a platter or salad bowl while still warm
- Dress and Finish:
- Dollop about half of the mayo sauce onto the warm potatoes Gently toss or spoon the rest alongside Sprinkle with chives and toasted sesame seeds for flair
Pin it
This salad is my go to when I want something familiar but crave a new bold taste The first bite with crispy potato and cool spicy mayo feels like a flavor adventure you will want to share
Storage tips
Any leftovers keep in an airtight container in the fridge for up to three days The potatoes lose some initial crunch but still taste delicious Rewarm briefly in a hot oven to refresh texture but always add sauces fresh to keep things lively
Ingredient substitutions
If you cannot find gochugaru just use regular red pepper flakes but start with less If vegan kewpie mayo is not available most vegan mayonnaises work Try adding a small squeeze of lemon for brightness if your mayo is rich For vegan fish sauce you can use a splash of light soy sauce as a substitute
Serving suggestions
Serve as a side with grilled tofu or barbecue seitan for a hearty plant based meal This salad is also fantastic piled on toasted bread or alongside crunchy tempura vegetables For a picnic or potluck store sauce and salad separately and combine right before serving
Pin it
The perfect side dish for any occasion packed with bold flavors and textures everyone will love
Frequently Asked Questions
- → Can I use regular potatoes instead of new potatoes?
Yes, if new potatoes are unavailable, small waxy potatoes can be substituted. Cut larger potatoes into bite-size pieces for best texture.
- → How spicy is the gochujang dressing?
The heat level is moderate, but can be adjusted by increasing or reducing the amount of gochujang paste to taste.
- → Can I make this salad ahead of time?
The potatoes are crispest when freshly roasted. You can prepare the dressing and assemble just before serving for best results.
- → Is this dish fully plant-based?
Yes, when using vegan mayo, vegan butter or oil, and vegan fish sauce, all components are plant-based.
- → What can I serve with this salad?
This salad pairs well with grilled tofu, barbecued veggies, or as a vibrant side alongside mains that complement spicy flavors.