Ingredients
Scale
- 1.5 pounds Baby Potatoes (Yukon Gold or red)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 3 tablespoons Gochujang
- 1 tablespoon Honey or Maple Syrup
- 2 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce or Tamari
- 1 teaspoon Sesame Oil
- 1/2 cup Mayonnaise or Greek Yogurt (optional)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 stalks Green Onion (for garnish)
- 2 tablespoons Toasted Sesame Seeds
- 1 medium Cucumber (sliced)
- as desired Kimchi (optional)
- 1/4 cup Crispy Fried Shallots or Peanuts (optional)
Instructions
- Begin by washing and cutting the baby potatoes in half, ensuring even cooking.
- In a large pot of salted boiling water, add the halved potatoes and cook until tender, about 10-12 minutes. Drain the potatoes and let them cool slightly.
- While the potatoes are cooling, in a large bowl, mix together olive oil, gochujang, honey or maple syrup, rice vinegar, soy sauce or tamari, sesame oil, garlic, ginger, salt, and pepper to create your dressing.
- Once the potatoes are cooled, toss them gently in the dressing until well coated.
- For added crunch, you can either roast the potato salad on a baking sheet until slightly crispy or keep them as is.
- Serve the salad garnished with sliced cucumber, green onions, toasted sesame seeds, and optional toppings like crispy fried shallots or kimchi for an extra kick.
Notes
Use a mix of optional toppings for added flavor and texture. For a vegan option, substitute honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg