This is not your grandma’s potato salad… in fact, it’s even better. This is my Crispy Smashed Gochujang Potato Salad, and it’s a little crispy, a little creamy, a little spicy, and a whole lot of delicious in every bite. It’s made from potatoes that are smashed, not boiled, so that they’re nice and crispy. Then, it’s topped off with a creamy Korean-American Gochujang dressing that adds just the right kick. If you’re looking for the perfect potato salad recipe to impress your friends and family with this summer, then look no further because this is it!
Friends, when I first shared my Smashed Potato Salad recipe last year, it went viral. And to be honest, I’m not surprised! It was BEYOND time that the classic potato salad got a makeover, and it’s amazing how something as simple as replacing boiled potatoes with smashed potatoes can make a world of difference!
Now, why are the smashed potatoes the key to making this delicious recipe? It all lies in one detail: the crispiness. These potatoes are nice and crispy, which means that as the creamy gochujang dressing soaks into them, they won’t get mushy or soggy. Which, if you’re asking me, is the one thing that absolutely kills a traditional potato salad. In my opinion, traditional potato salad, which consists of boiled potatoes that are coated in a creamy, mayo-based dressing, ends up being nothing more than a sad bowl of mush. It’s not quite a mashed potato, but it’s definitely not a roasted potato, and to be honest, I’m not here for it! By smashing the potatoes and roasting them until they’re crispy, it ensures that the potatoes soften to a delicious texture, without losing their crispiness. No soggy bowls of mush here — this is a whole, textured potato salad that strikes the perfect between creamy and crunchy!
Plus, let’s not forget the Creamy Gochujang Dressing that not only adds a little bit of kick, but also is packed with protein, thanks to the fact that we’re swapping out the mayo for high-protein greek yogurt. The end result is a dressing that has that signature potato salad creaminess (with a Korean-inspired kick, of course), but is lighter and better for you!
What You Need to Make This Healthier Potato Salad
- Yellow Potatoes: Any good potato salad starts out with potatoes, of course, and I like using yellow or golden potatoes. They are much smaller than russet potatoes, meaning they cook faster and crisp much better!
- Olive Oil: Olive oil is full of healthy fats, making it the perfect for this healthy summertime recipe.
- Persian Cucumbers: I like using Persian cucumbers in this recipe, since they’re smaller and crunchier than English cucumbers. However, I recommend using what you have access to!
- Chives: Chives add a bright and delicious flavor and color to this recipe.
- Greek Yogurt: Instead of using mayonnaise, which traditional potato salad calls for, this recipe uses greek yogurt. Why? Greek yogurt is packed with protein, helping you to stay fuller, longer, while still adding the signature creamy texture to this dressing!
- Shallot: Shallots may be small, but they are packed with flavor. Don’t skip it!
- Gochujang: Gochujang is a sweet and spicy Korean chili paste that truly gives these noodles its unbeatable flavor. Don’t skip it! You can find it at any Asian supermarket, or even Trader Joe’s has their own version!
- Honey: A little honey helps to balance out the spiciness of the gochujang, adding a sweet and delicious flavor!
- Low Sodium Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
- Rice Vinegar: Rice vinegar adds just the right amount of acidity and tang to this recipe to make it shine!
- Ginger: Fresh grated ginger is the perfect addition to this potato salad!
How to Make This Easy Crispy Korean-Inspired Potato Salad Recipe
To make this potato salad, start by preparing the potatoes. Boil a large pot of salted water on the stove. While the water is boiling, scrub the potatoes clean. Then, add the clean potatoes to the boiling water and allow them to cook for 15 minutes, or until they’re just fork-tender. Do NOT overcook them!
Once the potatoes are done, remove them from the pot and rinse them under cold water. Next, preheat your oven to 425F. Line a baking sheet with parchment paper and transfer the potatoes onto it. You may have to work in batches, or use multiple baking sheets, in order to account for all of the potatoes. Make sure to leave a few inches of space between each potato.
Next, use the bottom of a cup to smash the potatoes gently. Once all of the potatoes have been smashed, brush them with the olive oil. Then, add a sprinkle of the sea salt and ground black pepper on top. Transfer the potatoes into the oven and allow them to bake for 45-50 minutes, until they’re golden and crispy. I like to flip them 3/4 of the way through, to ensure that they cook evenly.
Once the potatoes are done, remove them from the oven and allow them to cool While the potatoes are cooling, prepare the Creamy Gochujang Dressing. Add all of the dressing ingredients (the greek yogurt, shallot, gochujang, honey, soy sauce, rice vinegar, and fresh ginger) to a blender.
Blend the ingredients together until they’re smooth and creamy. Taste and adjust the seasonings as needed, then set the dressing aside. Next, wash and chop the Persian cucumbers into small pieces. Then, add the chopped cucumbers to a large bowl, alongside the crispy smashed potatoes.
Pour the dressing on top and toss gently until fully combined. Garnish the potato salad with the chopped chives. Serve immediately and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Potato Salad:
- 2 Pounds Baby Yellow Potatoes, cleaned & halved
- 2 Tablespoons olive oil, to brush the smashed potatoes
- 4 Persian Cucumbers, chopped
- 1 Bunch Chives, chopped
For the Gochujang Dressing:
- 1 Cup Greek Yogurt
- 1 Shallot, chopped
- 2 Tablespoons Gochujang
- 2 Tablespoons Honey
- ¼ Cup Low Sodium Soy Sauce
- 3 Tablespoons Rice Vinegar
- 1 Tablespoons Fresh Ginger, chopped
Instructions
- To make this potato salad, start by preparing the potatoes. Boil a large pot of salted water on the stove.
- While the water is boiling, scrub the potatoes clean.
- Then, add the clean potatoes to the boiling water and allow them to cook for 15 minutes, or until they're just fork-tender. Do NOT overcook them!
- Once the potatoes are done, remove them from the pot and rinse them under cold water.
- Next, preheat your oven to 425F.
- Line a baking sheet with parchment paper and transfer the potatoes onto it. You may have to work in batches, or use multiple baking sheets, in order to account for all of the potatoes. Make sure to leave a few inches of space between each potato.
- Next, use the bottom of a cup to smash the potatoes gently.
- Once all of the potatoes have been smashed, brush them with the olive oil. Then, add a sprinkle of the sea salt and ground black pepper on top.
- Transfer the potatoes into the oven and allow them to bake for 45-50 minutes, until they're golden and crispy. I like to flip them 3/4 of the way through, to ensure that they cook evenly.
- Once the potatoes are done, remove them from the oven and allow them to cool
- While the potatoes are cooling, prepare the Creamy Gochujang Dressing. Add all of the dressing ingredients (the greek yogurt, shallot, gochujang, honey, soy sauce, rice vinegar, and fresh ginger) to a blender.
- Blend the ingredients together until they're smooth and creamy. Taste and adjust the seasonings as needed, then set the dressing aside.
- Next, wash and chop the Persian cucumbers into small pieces.
- Then, add the chopped cucumbers to a large bowl, alongside the crispy smashed potatoes.
- Pour the dressing on top and toss gently until fully combined.
- Garnish the potato salad with the chopped chives.
- Serve immediately and enjoy!
Rate & review
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