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!
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!
Calories: 167kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 305mg | Potassium: 615mg | Fiber: 3g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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