Crispy Gochujang Potato Salad

By Tyla | Last modified on Dec 10, 2025

Featured in: Side Dishes

If you’re craving a fresh and exciting twist on a classic potato salad, this Crispy Gochujang Potato Salad is exactly what you need. The crunchy, smashed new potatoes tossed in a vibrant and spicy gochujang dressing create a deliciously satisfying texture and bold flavor perfect for any vegan BBQ or casual meal.

This recipe perfectly balances the crispy warmth of the potatoes with the tangy, spicy, and umami notes from the sauce and pickled shallots, making every bite an explosion of flavor. It’s an approachable dish that elevates simple ingredients into something extraordinary.

Why You’ll Love This Recipe

The crispy smashed potatoes provide an irresistible texture contrast to creamy, spicy dressing.
Gochujang paste adds a unique sweet and spicy Korean flavor for an exciting twist.
Quick and simple to prepare, perfect as a vegan-friendly BBQ side dish.
Uses fresh herbs and pickled shallots for bright, vibrant freshness.

Ingredients

New potatoes (500 g): Small and tender, these potatoes make the perfect base for smashing and crisping to create a delightful salad texture.
Fine sea salt (1 teaspoon): Enhances the natural potato flavor and balances the overall seasoning perfectly during boiling and tossing.
Vegan butter, melted (1 tablespoon): Adds a rich creaminess and helps the potatoes crisp beautifully when baked or air fried.
Garlic powder (½ teaspoon): Infuses a subtle aromatic depth and savory note complementing the spicy gochujang.
Gochugaru (1 teaspoon): Korean chili flakes that lend a smoky mild heat, providing complexity to the seasoning blend.
Eschallion shallots (2, finely chopped): Pickled in lime juice, these add a zesty, tangy crunch and balance the spice with freshness.
Lime juice (from half a lime): Brightens the salad with acidity while softening the raw shallots through quick pickling.
Vegan kewpie mayonnaise (8 tablespoons): Creamy and slightly sweet, this mayo base makes the sauce luscious and coats the potatoes flawlessly.
Gochujang paste (1–2 tablespoons): A fermented Korean chili paste that provides a bold, spicy, and umami-packed flavor to the dressing.
Vegan fish sauce (2 teaspoons): Adds depth and umami savoriness, striking a perfect balance with the sweet and spicy notes.
Fresh coriander leaves (small bunch, roughly torn): Fresh herbaceous notes lighten the heavy creaminess and add bright herbal contrast.
Fresh chives (small bunch, finely chopped): Garnishes the salad with mild onion flavor and vibrant green color.
Toasted black sesame seeds (1 teaspoon, optional): Adds a nutty crunch and enhances the salad’s visual appeal and flavor complexity.

Instructions

Preheat your cooking method: Set your oven to 200 °C (fan oven) if baking, or preheat your air fryer to 180 °C. Preheating ensures the potatoes crisp up quickly and evenly when cooking.
Boil the new potatoes with salt: Thoroughly wash the potatoes and place them in a large pot of boiling water seasoned with 1 teaspoon of fine sea salt. Boil until just fork-tender, about 10 minutes, ensuring tenderness without becoming mushy for optimal smashing.
Drain and season the potatoes: Drain the cooked potatoes using a colander and transfer immediately to a medium bowl. Toss the potatoes with melted vegan butter, garlic powder, gochugaru, and a pinch of fine sea salt to flavor them thoroughly and prepare them for crisping.
Smashed the potatoes gently: Spread the seasoned potatoes on a baking sheet. Use the bottom of a jar or glass to carefully press down each potato just enough to burst it open but keep most of it intact. This creates a larger surface area for crisping, enhancing texture.
Crisp the potatoes: If baking, place the tray in the oven and roast for about 20 minutes until golden and crispy. Alternatively, air fry them at 180 °C for 20 minutes for crispiness with less oil. This step brings wonderful crunchiness to the salad.
Pickle the shallots: While the potatoes cook, combine the finely chopped eschallion shallots with fresh lime juice in a small bowl. Let them sit for 5 minutes, allowing the acid to gently pickle the shallots, adding acidity and crunch.
Make the gochujang sauce: In a small bowl, whisk together the vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and roughly torn coriander leaves until smooth. This sauce is creamy, spicy, tangy, and packed with umami flavor to coat the potatoes beautifully.
Cool and transfer potatoes: Once the potatoes are crispy, remove them from the oven or air fryer and allow them to cool slightly for about 5 minutes. Transfer the potatoes to a serving plate or salad bowl to prepare for dressing.
Dress and garnish the salad: Pour approximately half of the gochujang sauce over the potatoes and toss gently to coat. Sprinkle finely chopped chives and toasted black sesame seeds on top for added flavor, color, and crunch. Serve the remaining sauce on the side.

You Must Know

Adjust the amount of gochujang paste to your preferred spice level to make the salad milder or spicier.
Using new potatoes is key — their waxy texture holds together well when smashed and crisps excellently.
Pickling the shallots with lime juice adds a bright acidity that balances both the spicy sauce and creamy mayo.
You can crisp the potatoes in an air fryer or oven depending on your equipment, both yield delicious results.

Storage Tips

Store any leftover potato salad in an airtight container in the refrigerator for up to 2 days. For best texture, consume warm or at room temperature; refrigeration may soften the crispy edges.

Serving Suggestions

This crispy gochujang potato salad pairs beautifully with grilled vegetables, vegan BBQ mains, or even as a hearty sandwich filling. Garnish with extra fresh herbs or chili flakes for added freshness and spice.

Professional Tips

Use a sturdy glass or jar bottom to smash the potatoes evenly without breaking them apart too much.
Melting vegan butter before tossing guarantees it coats each potato for maximum crispness during baking or air frying.
Pickle shallots just before serving to maintain their crunch and brightness rather than soaking too long.
Toast black sesame seeds lightly before using to unlock their nutty aroma and enhance the salad’s flavor depth.

FAQs

Can I use regular potatoes instead of new potatoes?: New potatoes are preferred because of their waxy texture that crisps well without falling apart. Regular potatoes might become too soft when smashed.
Is this salad suitable for vegans?: Yes, it uses vegan butter, vegan mayo, and vegan fish sauce substitutes, making it completely vegan-friendly.
Can I make this salad ahead of time?: It’s best served fresh to enjoy the crispiness, but you can prepare the potatoes and sauce separately and combine before serving.
What can I substitute for gochujang paste?: If you don’t have gochujang, a mix of chili paste, miso, and a bit of maple syrup can provide similar flavor complexity and sweetness.
Can I cook the potatoes in a skillet?: While possible, roasting or air frying gives a better crispy texture. Skillet cooking might result in uneven crisping.
How spicy is this salad?: The level of spiciness depends on the amount of gochujang and chili flakes you use. Adjust according to your heat tolerance.
Can I omit the vegan fish sauce?: Yes, you can omit it or replace it with soy sauce, but the umami flavor may be less pronounced.