Kimchi Potato Salad
Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes.
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READY IN: 20mins
SERVES: 2-3
YIELD: 2 1/2-3 cups
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2lbs baby gourmet potato blend
- 2
- 1⁄4 - 1⁄2cup cabbage kimchi
- 1
- 2
- 1
- 3⁄4cup mayonnaise
- 1tablespoon sugar
- 1⁄2teaspoon salt
- 1⁄2tablespoon korean red pepper paste (gochujang)
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DIRECTIONS
- Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
- Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
- In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
- In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
- Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.
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