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Crispy Gochujang Potato Salad

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A spicy, crunchy, and flavorful potato salad featuring crispy roasted potatoes tossed in a punchy gochujang dressing with crunchy veggies. Perfect for potlucks and BBQs, this recipe balances heat, sweetness, and umami with a unique twist on classic comfort food.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons gochujang (Korean fermented chili paste)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon soy sauce or tamari
  • 1 garlic clove, minced
  • ½ cup thinly sliced cucumber (seeded if watery)
  • ¼ cup chopped scallions
  • 2 tablespoons toasted sesame seeds
  • Optional: thinly sliced radishes
  • Fresh cilantro or parsley, chopped (for garnish)
  • Extra gochujang or chili flakes for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Wash and cut potatoes into roughly 1-inch chunks. Dry thoroughly with a kitchen towel.
  3. Toss potatoes with olive oil, kosher salt, and black pepper until evenly coated.
  4. Spread potatoes in a single layer on the baking sheet to avoid overcrowding.
  5. Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy on the outside but tender inside.
  6. While potatoes roast, whisk together gochujang, honey (or maple syrup), rice vinegar, toasted sesame oil, soy sauce (or tamari), and minced garlic in a bowl until smooth.
  7. Prepare crunchy veggies by thinly slicing cucumber and scallions. If using radishes, slice thinly as well.
  8. Toast sesame seeds in a dry pan over medium heat for about 2 minutes until fragrant.
  9. Once potatoes are warm from the oven, transfer to a large bowl. Pour the gochujang dressing over and gently toss with cucumber, scallions, and sesame seeds.
  10. Let the salad rest for 10 minutes to allow flavors to meld and potatoes to soak up the dressing.
  11. Garnish with fresh cilantro or parsley and extra chili flakes if desired.
  12. Serve slightly warm or at room temperature.

Notes

Dry potatoes thoroughly before roasting to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Flip potatoes halfway through roasting for even crispiness. Adjust sweetness or heat of dressing to taste. For vegan version, substitute honey with maple syrup and soy sauce with tamari. Leftovers keep well refrigerated for up to 3 days; reheat gently in a skillet with oil to restore crispiness. Avoid microwaving to maintain texture.

Nutrition

Keywords: potato salad, gochujang, spicy potato salad, crispy potatoes, Korean chili paste, potluck recipe, BBQ side dish, easy potato salad

Find it online: https://emacrave.com/crispy-gochujang-potato-salad-recipe-easy-spicy-crunchy-perfection/