Crispy Gochujang Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
500 g new potatoes
02 -
1 teaspoon fine sea salt
→ Seasoning and Baking
03 -
1 tablespoon vegan butter, melted
04 -
0.5 teaspoon garlic powder
05 -
1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
→ Pickled Shallots
06 -
2 eschallion shallots, peeled and finely chopped
07 -
Juice of half a lime
→ Gochujang Dressing
08 -
8 tablespoons vegan kewpie mayonnaise or vegan mayonnaise
09 -
1-2 tablespoons gochujang paste, to taste
10 -
2 teaspoons vegan fish sauce
11 -
Small bunch fresh coriander leaves, roughly torn
→ Finishing Touches
12 -
Small bunch fresh chives, finely chopped
13 -
1 teaspoon toasted black sesame seeds, optional
# Instructions:
01 -
Set the oven to 200 °C (fan) or preheat the air fryer to 180 °C.
02 -
Rinse the new potatoes and place them in a large pot of boiling water seasoned with 1 teaspoon of fine sea salt.
03 -
Simmer potatoes until just fork-tender, approximately 10 minutes. Drain and transfer to a mixing bowl.
04 -
Add melted vegan butter, garlic powder, gochugaru, and a pinch of sea salt. Toss gently to coat the potatoes evenly.
05 -
Arrange potatoes on a baking tray. Gently press each potato with the base of a jar or glass until slightly crushed yet intact.
06 -
Bake in the oven for 20 minutes or air fry for 20 minutes, until golden and crispy.
07 -
While potatoes cook, combine chopped shallots and lime juice in a small bowl. Allow to pickle for 5 minutes.
08 -
In a separate bowl, whisk vegan mayonnaise, gochujang paste, vegan fish sauce, torn coriander leaves, and pickled shallots until well combined.
09 -
Remove potatoes from the oven or air fryer and let cool slightly, about 5 minutes. Arrange on a serving platter or salad bowl.
10 -
Dress the potatoes with half the sauce. Garnish with chopped chives and, if using, toasted black sesame seeds. Serve remaining dressing alongside.
# Notes:
01 -
For extra crispiness, ensure the potatoes are fully dry before seasoning and roasting.