Crispy Gochujang Potato Salad is a bold, modern twist on classic potato salad, combining golden smashed potatoes with a creamy, spicy Korean-inspired dressing. This Crispy Gochujang Potato Salad delivers the perfect balance of crunch, creaminess, and umami in every bite.
Why You’ll Love This Recipe
This Crispy Gochujang Potato Salad is packed with flavor and texture. The potatoes are crispy on the outside and fluffy inside, while the gochujang mayo dressing adds heat, tang, and richness. It’s vegan, easy to prepare, and perfect for barbecues, meal prep, or weeknight dinners.
Crispy Gochujang Potato Salad
Ingredients
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter melted (or vegetable oil)
- 1/2 teaspoon garlic powder
- 1 teaspoon gochugaru or red pepper flakes
- 2 eschallion shallots finely chopped
- Juice of 1/2 lime
- 8 tablespoons vegan kewpie mayonnaise
- 1 –2 tablespoons gochujang paste to taste
- 2 teaspoons vegan fish sauce
- Small bunch fresh coriander leaves roughly torn
- Small bunch fresh chives finely chopped
- 1 teaspoon toasted black sesame seeds optional
Instructions
- Preheat oven to 200°C (or air fryer to 180°C).
- Wash and boil potatoes in salted water until fork-tender, about 10 minutes. Drain well.
- Toss potatoes with melted vegan butter, garlic powder, gochugaru, and salt.
- Place potatoes on a baking sheet and gently smash them.
- Bake for 20 minutes, or until golden and crispy (air fry for the same time).
- While potatoes cook, mix shallots with lime juice in a bowl. Add vegan mayo, gochujang paste, vegan fish sauce, coriander, and chives.
- Drizzle half of the dressing over the crispy potatoes while hot.
- Finish with remaining dressing, herbs, and black sesame seeds before serving.
Notes
Ingredients
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter, melted (or vegetable oil)
- 1/2 teaspoon garlic powder
- 1 teaspoon gochugaru (or red pepper flakes)
- 2 eschallion shallots, finely chopped
- Juice of 1/2 lime
- 8 tablespoons vegan kewpie mayonnaise
- 1–2 tablespoons gochujang paste (to taste)
- 2 teaspoons vegan fish sauce
- Small bunch fresh coriander leaves, roughly torn
- Small bunch fresh chives, finely chopped
- 1 teaspoon toasted black sesame seeds (optional)
Instructions
- Preheat oven to 200°C (or air fryer to 180°C).
- Wash and boil potatoes in salted water until fork-tender, about 10 minutes. Drain well.
- Toss potatoes with melted vegan butter, garlic powder, gochugaru, and salt.
- Place potatoes on a baking sheet and gently smash them.
- Bake for 20 minutes, or until golden and crispy (air fry for the same time).
- While potatoes cook, mix shallots with lime juice in a bowl. Add vegan mayo, gochujang paste, vegan fish sauce, coriander, and chives.
- Drizzle half of the dressing over the crispy potatoes while hot.
- Finish with remaining dressing, herbs, and black sesame seeds before serving.
Tips & Tricks
- Use waxy new potatoes for the best texture.
- Adjust gochujang for mild or spicy preferences.
- For extra crispiness, brush potatoes lightly with oil before baking.
- Serve warm or at room temperature for best flavor.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking / Air Frying
- Cuisine: Korean-Inspired
- Difficulty: Easy
- Dietary Notes: Vegan, halal-friendly, dairy-free
Notes
This dish pairs well with grilled vegetables, tofu, or plant-based proteins. Lemon juice can be substituted for lime if needed.
Nutrition (Approximate Per Serving)
- Calories: 360
- Protein: 5g
- Carbohydrates: 42g
- Fat: 20g
FAQ
Is Crispy Gochujang Potato Salad spicy?
It’s medium-spicy, but easily adjustable by reducing gochujang.
Can I make this ahead of time?
Yes, store potatoes and dressing separately and combine before serving.
Can I use regular potatoes instead of new potatoes?
Yes, baby potatoes or Yukon gold work well.
Is vegan fish sauce necessary?
It adds umami, but soy sauce or tamari can be substituted.
Can I air fry instead of bake?
Absolutely, air frying works perfectly for crispiness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat potatoes in the oven or air fryer to restore crispiness.
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Conclusion
Crispy Gochujang Potato Salad is a vibrant, flavor-packed side dish that brings crunch, spice, and creaminess together effortlessly. Easy to make and impossible to resist, it’s a must-try for potato lovers.