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This crispy gochujang potato salad is my go-to dish when I want to bring the bold flavors of Korea into a classic comfort food. The potatoes get extra crunchy, then soak up an addictive spicy creamy dressing that is guaranteed to liven up any meal or potluck. Whether you use your oven or an air fryer, this salad always comes out with perfectly crisp edges and a tangle of fresh herbs over top. It is the kind of recipe that makes everyone ask for seconds and leaves you with barely any leftovers to worry about.
The first time I made this was for a summer BBQ with friends and it disappeared faster than anything else on the table. Now it is my signature side dish and even my skeptical uncle requests the recipe.
Ingredients
- New potatoes: Select smaller ones for crispier edges and a sweeter bite
- Fine sea salt: Helps season the potatoes throughout
- Vegan butter or vegetable oil: Adds richness and helps potatoes brown
- Garlic powder: Brings mellow depth to the potatoes
- Gochugaru: Korean chili flakes add gentle heat and color; choose fresh brightly colored flakes for punch
- Eschallion shallots: Milder and sweeter than onions; slice finely for even pickling
- Lime juice: Offers bright acidity; opt for freshly squeezed for best flavor
- Vegan kewpie mayonnaise or store bought vegan mayo: Gives luscious body and tang; look for one with simple ingredients
- Gochujang paste: Delivers umami warmth; pick a brand labeled as authentic and smooth
- Vegan fish sauce: Deepens the salty flavor without being overpowering
- Fresh coriander leaves: Torn for herby finish; use bright green leaves
- Fresh chives: For mild onion punch; chop very finely
- Toasted black sesame seeds: Optional but add nutty aroma; look for glossy black seeds for best results
Step-by-Step Instructions
- Boil the Potatoes:
- Put your new potatoes in a large pot of boiling water with a spoonful of sea salt. Set your timer for about 10 minutes and cook until the potatoes are just fork tender. This slight bite is key for keeping their structure crisp later.
- Season and Crush the Potatoes:
- Drain the potatoes and transfer them to a bowl. Pour over the melted vegan butter, sprinkle in the garlic powder, gochugaru, and another pinch of salt. Toss the potatoes gently to coat every side. Arrange potatoes on a lined baking sheet and use the bottom of a jar or glass to carefully press down on each one. The goal is to split them open so the rough edges get crisp but leave them mostly in one piece.
- Roast or Air Fry to Crisp:
- If roasting, turn your oven to 200 Celsius. Bake the smashed potatoes for around 20 minutes or until deeply golden and crunchy at the edges. If you have an air fryer, this step takes about the same time at 180 Celsius. The potatoes should sizzle and turn crackly on top.
- Pickle the Shallots:
- While the potatoes cook, combine your finely chopped shallots with lime juice in a small bowl. Let this sit for five minutes to take away raw sharpness and build a quick pickle.
- Blend the Spicy Mayo:
- In another bowl, whisk together the vegan kewpie mayo, your desired amount of gochujang paste, vegan fish sauce, and the fresh coriander leaves. You want a glossy bright red sauce that is both tangy and spicy.
- Dress and Garnish:
- Let the potatoes cool for five minutes after cooking. Move them to your serving bowl or plate. Spoon about half of the spicy mayo sauce over the potatoes, then toss. Finish with plenty of chopped chives and a scattering of toasted black sesame seeds for crunch. Serve with extra sauce on the side for dipping.
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My favorite part is the little burnt garlic bits on the crispy smashed potatoes. There is always a fight at the table to snag the crispiest piece right from the center.
Storage Tips
This potato salad keeps well in the fridge for up to three days. For best texture, store the potatoes and sauce separately then toss together just before serving. To re crisp the potatoes, place them back in a hot oven or air fryer for a few minutes until the edges sizzle again. Leftovers make a delicious lunch atop greens or tucked into wraps.
Ingredient Substitutions
If you cannot find gochugaru, standard red pepper flakes will give you good heat but watch how coarse or spicy your substitute is. No vegan kewpie on hand? Regular vegan mayo with a teaspoon of rice vinegar and pinch of sugar will mimic the tart richness. Fresh herbs are key, but you can swap parsley for coriander and skip chives in a pinch.
Serving Suggestions
This potato salad stands strong on its own alongside grilled tofu or as part of a picnic spread with crunchy veggies. It also goes beautifully with grilled corn, citrusy salads, or even a side of sticky Korean style rice. I love to tuck leftovers into a lettuce wrap for a speedy lunch or top with extra gochugaru for more kick.
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This bold potato salad will quickly become a crowd favorite wherever you serve it!
Frequently Asked Questions
- → What type of potatoes work best for this dish?
New potatoes are ideal as they hold their shape and create a creamy interior with a crisp outer texture when roasted or air-fried.
- → Can I adjust the spiciness?
Yes, use more or less gochujang and gochugaru to suit your taste. Red pepper flakes can substitute gochugaru if needed.
- → Is there a recommended vegan mayonnaise?
Vegan kewpie mayonnaise offers a rich flavor, but any smooth, store-bought vegan mayo will pair well with the bold dressing.
- → Do I need to pickle the shallots?
Briefly pickling shallots with lime juice mellows their sharpness, adding a fresh zing that balances the creamy dressing.
- → How should I serve this dish?
Serve warm, garnished with chopped chives, coriander, and optional sesame seeds, with extra sauce on the side for dipping.