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–+ servings
Sliced roasted gochujang potatoes topped with melted cheese, creamy sauce, red onion slices, and chopped chives on a white oval plate.

Gochujang Potato Salad (with crispy, cheesy potatoes)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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.

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

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
    A white colander with red and black handles holds several small, whole potatoes on a white marble surface.
  • 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
    A clear glass bowl filled with halved baby potatoes on a white marble surface.
  • 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
    Sheet pan with halved baby potatoes on a layer of shredded cheese, ready for baking, on a white marble countertop.
  • 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.
    A baking sheet with roasted baby potatoes topped with melted cheese on parchment paper.
  • 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
    Thinly sliced red onions in a clear glass bowl on a white marble surface.
  • 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
    A white bowl filled with smooth, light orange sauce sits on a white marble surface.
  • 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
    Oval plate with crispy smashed potatoes topped with cheese, red onions, herbs, and sauce; a bowl of creamy dipping sauce sits beside the plate on a marble surface.

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. 
Serving: 1 = 1/6 of the recipe, Calories: 389kcal, Carbohydrates: 29g, Protein: 15g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 49mg, Sodium: 1008mg, Potassium: 626mg, Fiber: 3g, Sugar: 3g, Vitamin A: 461IU, Vitamin C: 25mg, Calcium: 408mg, Iron: 1mg