Kimchi Potato Salad
2
People talking
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.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
2
People talking
ingredients
- 1 1⁄2 lbs baby gourmet potato blend
- 2 tablespoons apple cider vinegar, divided
- 1⁄4 - 1⁄2 cup cabbage kimchi
- 1 whole green onion, sliced thinly
- 2 tablespoons cilantro, chopped
- 1 raw carrot, shredded
- 3⁄4 cup mayonnaise
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon korean red pepper paste (gochujang)
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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RECIPE MADE WITH LOVE BY
@janice.omalley
Contributor
@janice.omalley
Contributor
"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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Needs more kimchi, kimchi juice (oh, and a reference to adding the kimchi). I would also add some korean pepper powder if you have for a true bite. We all liked the initial first few bites but then the combination of creamy and mushy became unpleasant.Reply
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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.
