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Crispy Gochujang Potato Salad

Crispy Gochujang Potato Salad: A Flavor-Packed Vegan Delight

Crispy Gochujang Potato Salad is a vibrant vegan side dish, combining comfort with bold flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Pickling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 kg New Potatoes Can substitute with Yukon Gold or red potatoes.
  • 1 tsp Fine Sea Salt Enhances flavor during boiling.
For the Dressing
  • 3 tbsp Vegan Butter Olive oil can be used as a lighter option.
  • 1 tsp Garlic Powder Fresh garlic is a great alternative.
  • 1 tbsp Gochugaru Can swap in red pepper flakes if needed.
  • 2 tbsp Eschallion Shallots Can use white or green onions.
  • 2 tbsp Lime Juice Lemon juice is a good substitute.
  • 4 tbsp Vegan Kewpie Mayonnaise Regular vegan mayonnaise can be used.
  • 2 tbsp Gochujang Paste Sriracha can replace it for added spice.
  • 1 tsp Vegan Fish Sauce Soy sauce serves as an alternative.
  • 1/4 cup Fresh Coriander Leaves Can substitute with parsley.
  • 1/4 cup Fresh Chives Can be omitted or replaced with green onions.
  • 1 tbsp Toasted Black Sesame Seeds Optional, but recommended for garnish.

Equipment

  • oven
  • Air Fryer
  • pot
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (fan) or your air fryer to 180°C.
  2. Boil new potatoes in salted water for about 10 minutes or until fork-tender. Drain well.
  3. Toss warm potatoes with vegan butter, garlic powder, gochugaru, and fine sea salt.
  4. Gently crush each potato until slightly flattened but mostly intact.
  5. Spread crushed potatoes on a baking sheet. Roast for about 20 minutes until golden and crispy.
  6. Combine chopped eschallion shallots with lime juice and let sit for 5 minutes to pickle.
  7. Whisk together vegan mayo, gochujang, vegan fish sauce, and coriander leaves until smooth.
  8. Drizzle half of the dressing over the roasted potatoes and toss gently to coat.
  9. Garnish with fresh chives and toasted black sesame seeds before serving.
  10. Transfer salad to a serving bowl and serve immediately with remaining dressing on the side.

Notes

Store in an airtight container for up to 3 days in the fridge. Refrigerate for at least 30 minutes before serving to meld flavors.