Crispy Gochujang Potato Salad
A twist on your traditional potato salad with crispy smashed potatoes dressed with a tangy, spicy gochujang sauce. A perfect vegan BBQ side!
Servings: 4
Calories: 316kcal
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
Nutrition
Calories: 316kcal | Carbohydrates: 28g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1018mg | Potassium: 609mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg