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Crispy Smashed Gochujang Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: Korean Fusion
  • Diet: Low Fat

Description

Crispy Smashed Gochujang Potato Salad is a delightful fusion dish combining tender, crispy smashed baby yellow potatoes with a creamy, spicy-sweet gochujang dressing. The potatoes are boiled until just tender, smashed, then brushed with olive oil and baked to golden perfection. Tossed with fresh Persian cucumbers, a vibrant gochujang-infused yogurt dressing, and garnished with chives, this salad offers a perfect balance of textures and flavors ideal for gatherings or a unique side dish.

Ingredients

Scale

Potatoes

  • 2 Pounds Baby Yellow Potatoes (cleaned & halved)
  • 2 Tablespoons olive oil (for brushing)
  • Sea salt, to taste
  • Ground black pepper, to taste

Dressing

  • 1 Cup Greek Yogurt
  • 1 Shallot (chopped)
  • 2 Tablespoons Gochujang
  • 2 Tablespoons Honey
  • 1/4 Cup Low Sodium Soy Sauce
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Fresh Ginger (chopped)

Salad & Garnish

  • 4 Persian Cucumbers (chopped)
  • 1 Bunch Chives (chopped)

Instructions

  1. Boil the Potatoes: Start by boiling a large pot of salted water on the stove. While the water is boiling, scrub the baby yellow potatoes clean and halve them if needed. Once boiling, add the potatoes and let them cook for about 15 minutes or until just fork-tender. Avoid overcooking to maintain texture.
  2. Cool and Preheat Oven: Remove the cooked potatoes from the hot water and rinse them under cold water to stop the cooking process. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for roasting.
  3. Smash the Potatoes: Transfer the cooled potatoes onto the lined baking sheet, spacing them a few inches apart. Use the bottom of a cup or a flat object to gently smash each potato until slightly flattened but still intact.
  4. Season and Roast: Brush the smashed potatoes generously with olive oil. Sprinkle with sea salt and ground black pepper to taste. Place the baking sheet in the preheated oven and bake for 45-50 minutes, flipping the potatoes about three-quarters through the baking time to ensure even crisping and a golden crust.
  5. Prepare the Dressing: While the potatoes bake and cool, combine the Greek yogurt, chopped shallot, gochujang, honey, low sodium soy sauce, rice vinegar, and chopped fresh ginger in a blender. Blend until smooth and creamy. Taste and adjust seasoning if necessary, then set aside.
  6. Assemble the Salad: Chop the Persian cucumbers and add them to a large mixing bowl along with the cooled, crispy smashed potatoes. Pour the creamy gochujang dressing over the ingredients and gently toss until everything is fully combined.
  7. Garnish and Serve: Sprinkle the chopped chives on top of the potato salad for a fresh, mild onion flavor and vibrant color. Serve immediately and enjoy the crisp and creamy textures with a spicy kick.

Notes

  • Do not overcook the potatoes during boiling to keep them from falling apart when smashed.
  • Flipping the potatoes during baking ensures even crispness and a uniform golden color.
  • The dressing can be adjusted for sweetness or spiciness by varying honey or gochujang amounts.
  • This salad is best served fresh to maintain the crispy texture of the potatoes.
  • You can substitute Persian cucumbers with English cucumbers if unavailable.

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Find it online: https://comfortkitcheneats.com/crispy-smashed-gochujang-potato-salad-recipe/