Gochujang Potato Salad (with crispy, cheesy roasted potatoes)

My gochujang potato salad has crispy Parmesan and cheddar crusted baby potatoes tossed in a creamy, tangy, spicy gochujang dressing with quick-pickled red onions and fresh herbs. It’s unlike any potato salad you’ve had before, in the best possible way.

This gochujang potato salad is not like any potato salad you’ve had before, and that’s exactly the point. It’s a crispy, cheesy riff on Richard Makin’s recipe, starting with steamed baby potatoes tossed in a little seasoning, then taking a sharp turn. I arrange the potatoes cut-side down on a bed of Parmesan and cheddar, then roast until the cheese forms a deeply golden, crispy crust on the bottom of each one. It’s the same technique I use in my Parmesan-crusted potatoes, and it works just as beautifully here.

Once the potatoes come out of the oven, I toss them in a creamy gochujang dressing made with sour cream, mayo, lime juice, fish sauce, garlic, and a generous spoonful of gochujang. The dressing is rich, tangy, a little spicy, and deeply savory in a way that’s hard to stop eating. Fish sauce might seem like an unexpected addition, but in recipe testing, I found it added a pungent, umami depth that made the whole dressing taste more complex and balanced without tasting fishy at all. All of my taste testers preferred the version with fish sauce, so I wouldn’t skip it.

Pickled red onions go in next, adding a bright, crunchy contrast that cuts through the richness beautifully. A generous handful of cilantro and green onions finishes everything off and keeps it tasting fresh. It’s bold, layered, and interesting in every bite, and substantial enough to hold its own as a dinner side dish at any fall gathering.

Tip: As I also noted in the recipe card, it’s best to slice the red onions by hand. A mandolin slices them too thin, and I found they turned mushy when prepared that way.

Make ahead tips

Showstopping sides like this one are great to serve to guests, but it’s nice to prep some of the steps in advance.

• Steam the potatoes and arrange them on the cheese-covered baking sheet.
• Make the dressing.
• Make quick pickled red onions and use those instead of the red onions I make here.

Before dinner, roast the potatoes and then assemble the salad.

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Gochujang Potato Salad (with crispy, cheesy potatoes)

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

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I make my gochujang potato salad with steamed baby potatoes baked on a bed of Parmesan and cheddar until crispy, then tossed in a creamy gochujang dressing with pickled red onions, cilantro, and green onions. A bold, flavor-packed potato salad that's anything but ordinary.

6

Ingredients

• ▢ 1 ½ lb mini potatoes
• ▢ 2 cups grated Parmesan cheese
• ▢ ½ cup finely shredded cheddar cheese
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon EACH: garlic powder, onion powder, and salt
• ▢ ½ cup thinly sliced red onion (see notes)
• ▢ 2 teaspoons rice vinegar (or lime juice)
• ▢ 1 teaspoon sugar
• ▢ Chopped cilantro and plenty of chives (to serve)

The Gochujang Dressing

• ▢ ½ cup sour cream
• ▢ ¼ cup mayonnaise
• ▢ 1 tablespoon lime juice
• ▢ 1-2 tablespoons gochujang
• ▢ 1 teaspoon fish sauce
• ▢ 1 small garlic clove
• ▢ 1 pinch salt

Instructions 

• Start by making the potatoes. Preheat your oven to 425 degrees Fahrenheit. Add a steamer basket (if you have one) to a large pot, then add an inch of water. Add the potatoes and steam for 10 minutes, until they are tender. (Add them directly to the pot if you don't have a steamer.) Remove them from the pot and let them cool for several minutes.
  1 ½ lb mini potatoes
  
• Cut the potatoes in half and place them in a bowl (or back into the pot if you don't want to dirty another dish). Add the olive oil, garlic powder, onion powder, and salt, and mix well.
  ½ teaspoon EACH: garlic powder, onion powder, and salt, 1 tablespoon olive oil
  
• Line a baking sheet with parchment paper. Sprinkle on the Parmesan and cheddar cheese, then place the potatoes, cut side facing down, onto the cheese.
  2 cups grated Parmesan cheese, ½ cup finely shredded cheddar cheese
  
• Bake for 20-25 minutes, until the potatoes are golden and the cheese has melted. If the potatoes are golden but not quite tender, lower the oven rack to prevent burning while they finish cooking. Let them cool for 5 minutes so the parmesan crisps before you remove them from the pan. Use a spatula to remove the cheese-covered potatoes and place them into a wide serving bowl.
  
• While the potatoes are baking, make the onions. In a small bowl, add the red onions, vinegar, and sugar. Mix them, then set them aside to pickle.
  ½ cup thinly sliced red onion, 2 teaspoons rice vinegar, 1 teaspoon sugar
  
• Make the dressing. Add the sour cream, mayonnaise, lime juice, gochujang, fish sauce, garlic, and salt to a bowl and mix well.
  ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon lime juice, 1-2 tablespoons gochujang, 1 teaspoon fish sauce, 1 small garlic clove, 1 pinch salt
  
• Assemble the salad. Transfer the potatoes (and all the crispy, cheesy bits) to a serving platter and pour half of the dressing over the top. Finish with lots of cilantro and chives, and the quick-pickled onions. Serve the rest of the dressing on the side.
  Chopped cilantro and plenty of chives
  

Notes

Red onion: I recommend cutting these by hand, instead of using a mandolin. A mandolin cuts them too thin, and they turn mushy when pickled. 

Nutrition

Serving: 1 = 1/6 of the recipe, Calories: 389kcal (19%), Carbohydrates: 29g (10%), Protein: 15g (30%), Fat: 24g (37%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 49mg (16%), Sodium: 1008mg (44%), Potassium: 626mg (18%), Fiber: 3g (13%), Sugar: 3g (3%), Vitamin A: 461IU (9%), Vitamin C: 25mg (30%), Calcium: 408mg (41%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.