Can I make this ahead of time?

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.

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.

I can't find gochujang paste - what can I use instead?

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).

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.

Spicy Gochujang Potato Salad

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

Units Scale

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

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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