Kimchi Potato Salad

"Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes."
 
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photo by janice.omalley photo by janice.omalley
photo by janice.omalley
Ready In:
20mins
Ingredients:
10
Yields:
2 1/2-3 cups
Serves:
2-3
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ingredients

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directions

  • Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
  • Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
  • In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
  • In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
  • Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.

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Reviews

  1. Needs more kimchi, kimchi juice (oh, and a reference to adding the kimchi). I would also add some korean pepper powder if you have for a true bite. We all liked the initial first few bites but then the combination of creamy and mushy became unpleasant.
     
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