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.

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

Ingredients

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 Mode Prevent your screen from going dark

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 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!

Notes

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

Nutrition

Serving Size: 150g

Keywords: potato salad, salad, bbq sides, sides