Crispy Gochujang Potato Salad
Crispy Gochujang Potato Salad features smashed potatoes baked until golden and tossed with a creamy spicy Korean-style dressing.
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
This dish pairs well with grilled vegetables, tofu, or plant-based proteins. Lemon juice can be substituted for lime if needed.