Publised on 06/06/2024. Last Updated on 21/06/2024 by Richard
A twist on a classic, this crispy gochujang potato salad is crunchy, tangy and spicy! A perfect vegan BBQ side!
Crispy Gochujang Potato Salad is the ultimate twist on a classic BBQ side favourite, and it’s here to spice up your meals! Imagine crispy, golden potatoes seasoned with a hint of garlic and Korean chilli flakes, all dressed up in a tangy, creamy gochujang sauce. This is not your average potato salad – it’s a blummin medley of textures and flavours that’s gonna make you regret EVERY OTHER stupid normal potato salad you've ever eaten (ok, just kidding, we all still love the classic version, I'm just trying to hype you up).
This Crispy Gochujang Potato Salad is perfect for everything from BBQs to lazy weeknight dinners. The combination of textures and big-boy flavours will have you hooked. Plus, it’s vegan (obvs), so it’s great for everyone. Trust me, once you’ve tried this, you’ll never look back. Let’s dive into why this recipe stands out and how you can whip it up in your kitchen.
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What is Crispy Gochujang Potato Salad?
Crispy Gochujang Potato Salad is a delightful fusion dish that combines the classic comfort of potato salad with the bold, spicy flavours of Korean cuisine. The key is in the crispy potatoes, which are either baked or air-fried to perfection, and then tossed in a vibrant, creamy dressing made with vegan kewpie mayonnaise and gochujang paste. This salad is both crunchy and creamy, with a perfect balance of heat and tanginess. Ready for dinner yet??
Ingredients You'll Need
For this recipe, you’ll need a few simple ingredients that pack a punch. Remember, the full recipe with quantities is listed at the bottom of the page in the recipe card. If you're in a hurry, just scroll down!
- New potatoes
- Fine sea salt (for boiling)
- Vegan butter, melted (or substitute with vegetable oil)
- Garlic powder
- Gochugaru (Korean chilli flakes) or red pepper flakes
- Eschallion shallots, (aka banana shallots) peeled and finely chopped
- Juice of half a lime
- Vegan kewpie mayonnaise (or any store-bought vegan mayonnaise)
- Gochujang paste (adjust according to spice preference)
- Vegan fish sauce
- Fresh coriander leaves, roughly torn
- Fresh chives, finely chopped
- Toasted black sesame seeds (optional)
Ingredient Substitutions
If you need to switch things up a bit, here are some great substitutions:
- Vegan butter: Use vegetable oil.
- Gochugaru: Substitute with red pepper flakes.
- Vegan kewpie mayonnaise: Use any store-bought vegan mayonnaise. I like Hellmann's best for this recipe!
- Gochujang paste: Adjust the amount to your spice preference.
- Fresh coriander: Substitute with parsley or leave it out if you’re not a fan.
- Fresh chives: Use spring onions if you prefer.
How To Make Crispy Gochujang Potato Salad
Here’s a simple breakdown of how to make this amazing dish. The full recipe is at the bottom of the page, but these steps will give you a good idea of the process.
Boil the potatoes: Wash and boil the potatoes in salted water until fork-tender, about 10 minutes. Drain and toss with melted vegan butter, garlic powder, gochugaru, and a pinch of salt.
Bake/air fry the potatoes: Spread the potatoes on a baking sheet and gently crush them. Bake at 200°C (fan) or air fry at 180°C until crispy, about 20 minutes.
Make the dressing: While the potatoes cook, pickle the shallots in lime juice for 5 minutes. Mix with vegan mayo, gochujang, vegan fish sauce, and coriander leaves.
Serve the salad: Let the potatoes cool slightly, then transfer to a serving plate. Dress with half the sauce, sprinkle with chives and sesame seeds (optional), and serve with the remaining sauce on the side.
Crispy Gochujang Potato Salad FAQs
A: Potato Salad is believed to have originated in Germany and spread throughout Europe and later to the Americas.
A: Store any leftover potato salad in an airtight container in the fridge for up to 3 days. The salad won't remain crispy but it'll stay delish!
A: Yes, you can prepare the potatoes and dressing separately and combine them just before serving.
Conclusion and Other Recommended Recipes
So there you have it – Crispy Gochujang Potato Salad that’s sure to become a new favourite in your kitchen. It’s quick, it’s easy, and it’s absolutely delicious. Don’t forget to take pictures of your creation and tag @schoolnightvegan on social media. I love seeing your versions of my recipes!
If you enjoyed this recipe, you might also like my Vegan Korean BBQ Tofu or my Buffalo Tofu Fries. Check them out on the blog!
Crispy Gochujang Potato Salad
Equipment
- 1 large pot (for boiling potatoes)
- 1 colander (for draining potatoes)
- 1 Medium Bowl (for tossing potatoes with seasonings)
- Baking sheet (if baking)
- air fryer (if air frying)
- Jar or glass (for crushing potatoes)
- small bowl (for pickling shallots and mixing sauce)
- Serving plate or salad bowl
Ingredients
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter melted (or substitute with vegetable oil)
- ½ teaspoon garlic powder
- 1 teaspoon gochugaru (Korean chili flakes) or substitute with red pepper flakes
- 2 eschallion shallots peeled and finely chopped
- Juice of half a lime
- 8 tablespoon vegan kewpie mayonnaise or any store-bought vegan mayonnaise
- 1-2 tablespoon gochujang paste adjust according to spice preference
- 2 teaspoon 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 your oven to 200 °C (fan oven) if baking, or preheat your air fryer to 180 °C if air frying.
- Wash the potatoes and place them in a large pot of boiling water with 1 teaspoon of sea salt.500 g new potatoes, 1 teaspoon fine sea salt
- Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes and transfer to a medium bowl.
- Add the vegan butter, garlic powder, gochugaru and a pinch of fine sea salt then toss to coat.1 tablespoon vegan butter, ½ teaspoon garlic powder, 1 teaspoon gochugaru
- Spread the potatoes on a baking sheet. Use the bottom of a jar or glass to gently crush them until they burst but remain in one piece (as much as possible).
- If baking, place the seasoned potatoes in the oven and bake until crispy, about 20 minutes. If air frying, place the potatoes in the air fryer basket and cook until crispy, also about 20 minutes.
- While the potatoes cook, combine the shallots and lime juice in a small bowl. Set aside for the shallots to pickle slightly for 5 mins.2 eschallion shallots, Juice of half a lime
- Add the vegan kewpie mayonnaise (or regular vegan mayo), gochujang paste, vegan fish sauce and coriander leaves. Whisk to combine.8 tablespoon vegan kewpie mayonnaise, 1-2 tablespoon gochujang paste, 2 teaspoon vegan fish sauce, Small bunch fresh coriander leaves
- Once crispy, remove the potatoes from the oven/air fryer and let them cool slightly, about 5 minutes.
- Transfer them to a serving plate or salad bowl.
- Dress the potatoes with around half of the sauce. Sprinkle with the finely chopped chives and toasted black sesame seeds (optional) and serve with the remaining sauce on the side.Small bunch fresh chives, 1 teaspoon toasted black sesame seeds
Jeanine Shumaker
I haven’t made your recipe yet. I just found it, but I’m giving it five stars for your layout!!!!! I wish more put amount for each ingredient in the steps like you did!!!! I always have to scroll back up….grrrrr. So thank you for your amazingness!!!!!
hillary
yum made this for fathers day and it was a hit we all loved it. . so simple overall and we used more potatoes than listed and still found it had enough dressing. not vegan but life long veg so subs were made. would recommend this to peepls who like the spice and variation.
Chris
This was sooo tasty and easy to put together.