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.
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!
Watch me make it
Got a question?
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.
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).
No problem – this salad will work well with other potato varieties. Just look for any waxy potatoes and they’ll work well.
You can switch out the mayo for a plain or Greek yogurt if you’re not a fan – it’ll be delicious and tangy.
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If you like this recipe let me know in the comments below! I love hearing about how you get on with my creations.Print