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Crispy Gochujang Potato Salad

Crispy Gochujang Potato Salad

This vegan potato salad features crispy smashed potatoes dressed in a tangy, spicy gochujang sauce, making it a flavorful and perfect side for BBQs and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, vegan
Cuisine korean
Servings 4 people
Calories 316 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 medium bowl
  • 1 baking sheet for baking
  • 1 air fryer optional for air frying
  • 1 jar or glass for crushing potatoes
  • 1 small bowl
  • 1 serving plate or salad bowl

Ingredients
  

  • 1.1 lb new potatoes
  • 1 teaspoon fine sea salt
  • 1 tablespoon vegan butter melted or vegetable oil
  • ½ teaspoon garlic powder
  • 1 teaspoon gochugaru Korean chili flakes or red pepper flakes
  • 2 eschallion shallots peeled and finely chopped
  • Juice of half a lime
  • 8 tablespoons vegan kewpie mayonnaise or vegan mayonnaise
  • 1-2 tablespoons gochujang paste adjust to spice preference
  • 2 teaspoons vegan fish sauce
  • Small bunch fresh coriander leaves roughly torn
  • Small bunch fresh chives finely chopped
  • 1 teaspoon toasted black sesame seeds optional

Instructions
 

  • Preheat oven to 400°F (200°C) or air fryer to 360°F (180°C).
  • Wash potatoes and boil in salted water until just fork-tender, about 10 minutes.
  • Drain potatoes and place in a medium bowl; toss with melted vegan butter, garlic powder, gochugaru, and a pinch of sea salt.
  • Spread potatoes on a baking sheet and gently crush with the bottom of a jar or glass until they burst but remain mostly intact.
  • Bake in oven or air fry until crispy, about 20 minutes.
  • While potatoes cook, combine chopped shallots and lime juice in a small bowl and let pickle for 5 minutes.
  • In another bowl, whisk together vegan mayonnaise, gochujang paste, vegan fish sauce, and coriander leaves.
  • Remove crispy potatoes and let cool for 5 minutes before transferring to a serving plate or bowl.
  • Dress potatoes with half of the sauce, sprinkle with chives and black sesame seeds if using, and serve the remaining sauce on the side.

Notes

  • Use air fryer or oven for crispy texture.
  • Adjust gochujang for preferred spiciness.
  • Can store leftovers refrigerated for up to 2 days.
  • Substitute vegan fish sauce with soy sauce if needed.