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Spicy Gochujang Potato Salad

May 16, 2022 | 4 comments

This spicy gochujang potato salad is perfect for summer BBQs and is an easy prep-ahead side that everyone loves. Bonus: No potato peeling is required.

Orange gochujang potatoes in a white and blue bowl with small bowl of gochujang aioli on the side.

I am seriously obsessed with gochujang paste at the moment. 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 will be your new barbecue go-to.


You only need a handful of ingredients for this recipe, which is another win!

  • Baby potatoes. Go for a waxy potato here so they hold their shape after boiling. New potatoes or Jersey Royals also work well.
  • Gochujang paste. This is a Korean fermented chilli paste and it’s a REAL flavour bomb. 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 supermarket nearby, they’ll definitely have it. Bigger supermarkets are also starting to stock it, or you can find it on Amazon. It adds a really deep kick of spice and sweetness to dishes and works perfectly in the aioli sauce here. If you can’t find gochujang, you can use any other spicy sauce. Sriracha works well, as does sweet chilli sauce.
  • Aioli. This forms the creamy base of the sauce. If you can’t find aioli, just use normal mayonnaise and add in one clove of crushed garlic. Or why not try to make your own? My easy egg-free garlic aioli recipe is a great place to start (it’s vegan too). If you’re not a mayo fan, replace this with plain or Greek yogurt.

How to make it

The best thing about this potato salad is how easy it is to make. The step that takes the most time is actually waiting for the potatoes to cool! Start by cooking the potatoes. Because you’re using baby potatoes, you don’t even have to cut them here, let alone peel them which makes this step even easier. Just make sure they’re clean – scrub off any dirt. So all you’re doing is throwing the potatoes in a large pot with salt and water, bringing them to a boil and then letting them simmer for 15 minutes until they can be easily pierced with a fork.

PRO TIP: be careful not to overcook the potatoes at this point because they will fall apart when you try and mix them with the sauce.

Next, you’ll make your gochujang aioli. That’s as simple as mixing gochujang paste with aioli in a small bowl and setting it aside.

Once the potatoes are cooked, drained and cooled, all you have to do is mix them through the sauce. If there are any larger potatoes, you can chop them in half if you like.

Garnish with sesame seeds and spring onions and you’re good to go!

Orange gochujang potatoes in a white and blue bowl with spring onions and black sesame seeds.

Watch me make it

Got a question?

Can I make this ahead of time?

You sure can! The potato salad keeps well for three days stored, covered, in the fridge so it’s great if you need to prepare something in advance. Just keep the sesame seeds and curly spring onions separate and add them when you’re ready to serve.

I can’t find gochujang paste – what can I use instead?

You can use any kind of spicy sauce in place of the gochujang if you can’t find it. Sriracha sauce works well, as does any sweet chilli sauce (this will also reduce the spiciness if you’re worried about it).

What if I can’t find baby potatoes?

No problem – this salad will work well with other potato varieties. Just look for any waxy potatoes and they’ll work well.

I don’t like mayo-based potato salads – can I use something else?

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 some others you might enjoy

If you like this recipe let me know in the comments below! I love hearing about how you get on with my creations.

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Orange gochujang potatoes in a white and blue bowl with small bowl of gochujang aioli on the side.

Spicy Gochujang Potato Salad

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5 from 2 reviews

  • Author: Kate Alexandra
  • Total Time: 25 minutes
  • Yield: 5 side servings 1x
  • Diet: Vegetarian


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, spring onion and coriander. It’s easy, quick and the perfect dish to take along to a barbecue.


Units Scale
  • 800g baby potatoes
  • 1 tablespoon salt
  • 4 tablespoons aioli (or 4 tablespoons mayonnaise mixed with one crushed garlic clove)
  • 2 tablespoons gochujang paste
  • 3 spring onions
  • Handful of coriander leaves
  • 1 tablespoon sesame seeds
  • Salt to serve


  • 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 spring onions and cut 1 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 spring onions and coriander 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 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 spring onions and sesame seeds and dig in!


This keeps really well in the fridge so it’s great if you need to prep something the day before. Store in a covered bowl or container, without the curly spring onions for sesame seeds (you want to add these as you’re serving it). It will keep for 3 days in the fridge.

You could also cook your potatoes in advance, store in the fridge and then mix through the gochujang aioli and herbs just prior to serving.

If you can’t find gochujang, you can use any hot sauce you like. Sriracha would work well, as would sweet chilli sauce. Sweet chilli 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


  • Serving Size: 150g


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





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  1. Elsa

    This was so delicious! We all loved it, thank you so much 🙂

    • Kate Alexandra

      Awww yay!! I’m so pleased you enjoyed 🙂

  2. Francis

    This was great for a BBQ in the heatwave. So tasty.


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