Need an easy, quick side for a barbecue? Say hello to this deliciously creamy, spicy gochujang potato salad. I’m talking about baby potatoes tossed with a gloriously creamy gochujang aioli, scallions and cilantro. It’s easy, quick and the perfect dish to take to a cookout, potluck or picnic.
Everyone needs a few easy potato salad recipes up their sleeves, especially during the summer when picnics, cookouts, potlucks and garden parties are frequent. And this one is a lovely twist on the classic and a real crowd-pleaser.
Gochujang paste is probably one of my most used condiments. There’s just something about the spicy, sweet, funky deliciousness that it brings to any dish that I absolutely LOVE. Paired with creamy aioli and perfectly soft, buttery potatoes it makes for an unreal potato salad that’s a little different from the norm.
It’s also super speedy to pull together and keeps well (at least four days) so it’s great for prepping in advance.
Ingredients
You only need a handful of ingredients for this recipe, which is another win!
- Baby potatoes. Use potatoes labeled as ‘waxy’ so they hold their shape after boiling. New potatoes or Jersey Royals also work well.
- Gochujang paste. This is a Korean fermented chili paste and it’s a serious favorite. I always have some in my kitchen and a little goes a long way, so I’d really recommend picking some up if you can find it. If you’re lucky enough to have an Asian grocery store nearby, they’ll definitely have it. Larger grocery stores are also starting to stock it, or you can find it on Amazon. It adds a lovely deep element of spice and sweetness, and works perfectly in the aioli here. If you can’t find it, use another spicy sauce like sriracha, or sweet chili jam.
- Aioli. This forms the creamy base of the sauce. If you can’t find aioli, use normal mayonnaise and add one clove of crushed garlic. Or why not try to make your own? My easy egg-free garlic aioli is a great place to start. If you’re not a mayo fan, replace this with plain or Greek yogurt.
How to make it
Start by cooking your potatoes in boiling water until you can easily pierce them with a fork. Be careful not to overcook them at this point because they will fall apart when you try to mix them with the sauce.
Mix your speedy gochujang aioli, then once you’ve drained the potatoes, toss the sauce through them in a mixing bowl along with the other ingredients.
Got a question?
You sure can! The potato salad can be stored, covered, in the fridge for about 4 days, so it’s great if you need to prepare something in advance. Just keep the sesame seeds and curly scallions separate and add them when you’re ready to serve.
No problem – this salad will work well with other potato varieties. Just look for any waxy potatoes and they’ll work.
You can use any spicy sauce in place of the gochujang if you can’t find it. Sriracha works well, as does any sweet chili sauce (this will also reduce the spiciness if you’re worried about it).
You can switch out the mayo for a plain or Greek yogurt if you’re not a fan – it’ll be delicious and tangy.
Like this recipe? Here are more potato ideas to try
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Spicy Gochujang Potato Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Need an easy, quick side for a barbecue? Say hello to this deliciously creamy, spicy gochujang potato salad. I’m talking about baby potatoes tossed with a gloriously creamy gochujang aioli, scallions and cilantro. It’s easy, quick and the perfect dish to take to a cookout, potluck or picnic.
Ingredients
- 2lbs/1kg baby potatoes
- 1 tablespoon salt
- 4 tablespoons aioli (or 4 tablespoons mayonnaise mixed with one crushed garlic clove)
- 2 tablespoons gochujang paste
- 3 scallions (spring onions)
- Handful of cilantro (coriander) leaves
- 1 tablespoon sesame seeds
- Salt to serve
Instructions
- Cook the potatoes. Get your potatoes into a large pot of cold water with 1 tablespoon of salt. Set the pot over a medium heat and bring the water to a boil, then lower the heat and simmer for 15 minutes, until the potatoes are tender enough to be pierced easily with a fork, but still firm. You want them to hold their shape so you don’t want them to be falling apart. Drain the potatoes, then put back into the empty pot to cool.
- Make the gochujang aioli. Mix your aioli and gochujang paste together in a small bowl then set aside.
- Prepare the garnishes. Finely chop 2 of the scallions, and slice the other into long, thin strips lengthways. Pop the long strips into a cup of cold water. This will make the long strips curl up and make a lovely garnish for the salad.
- Mix the potatoes with the sauce. Add the gochujang aioli, 1 teaspoon of salt, the chopped scallions and cilantro leaves to a large bowl. Once the potatoes have cooled (it’s fine if they’re still a bit warm – you just don’t want them to be super hot) cut any larger ones in half, then add them all to the bowl. Gently mix with the sauce and herbs.
- Garnish and serve. Transfer to a serving platter. Top with the curly scallions and sesame seeds and dig in!
Notes
STORAGE INSTRUCTIONS: The salad keeps well in the fridge (about 4 days) so it’s great if you need to prep something in advance. You could also cook your potatoes in advance, store them in the fridge, and then mix the gochujang aioli and herbs through just before serving.
INGREDIENT NOTES: If you can’t find gochujang paste, you can use another spicy paste or sauce to make the aioli. Sriracha would work well, as would sweet chili sauce. Sweet chili is also a good option if you don’t like a lot of spice.
- Prep Time: 10
- Cook Time: 15
- Category: sides
- Method: stovetop
- Cuisine: asian
Nutrition
- Serving Size: 150g
- Calories: 167
- Sugar: 2.8g
- Sodium: 1679.2mg
- Fat: 4.6g
- Saturated Fat: 0.7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29.2g
- Fiber: 5.3g
- Protein: 3.6g
- Cholesterol: 3.5mg
This was so delicious! We all loved it, thank you so much 🙂
Awww yay!! I’m so pleased you enjoyed 🙂
This was great for a BBQ in the heatwave. So tasty.
So happy to hear it!!