Posted on by Lia Fireheart

Crispy Gochujang Potato Salad

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Crispy Gochujang Potato Salad

Ingredients

  • 500 g new potatoes

  • 1 teaspoon fine sea salt

  • 1 tablespoon butter melted (or substitute with vegetable oil)

  • ½ teaspoon garlic powder

  • 1 teaspoon gochugaru (Korean chili flakes) or substitute with red pepper flakes

  • 2 shallots peeled and finely chopped

  • Juice of half a lime

  • 8 tablespoons mayonnaise

  • 1-2 tablespoon gochujang paste adjust according to spice preference

  • 2 teaspoon fish sauce

  • Small bunch fresh chives finely chopped

  • 1 teaspoon toasted black sesame seeds optional

Directions

  • Preheat your oven to 200 °C (fan oven) if baking, or preheat your air fryer to 180 °C if air frying.
  • Wash the potatoes and place them in a large pot of boiling water with 1 teaspoon of sea salt.
  • Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes and transfer to a medium bowl.
  • Add the butter, garlic powder, gochugaru and a pinch of fine sea salt then toss to coat.
  • Spread the potatoes on a baking sheet. Use the bottom of a jar or glass to gently crush them until they burst but remain in one piece (as much as possible).
  • If baking, place the seasoned potatoes in the oven and bake until crispy, about 20 minutes. If air frying, place the potatoes in the air fryer basket and cook until crispy, also about 20 minutes.
  • While the potatoes cook, combine the shallots and lime juice in a small bowl. Set aside for the shallots to pickle slightly for 5 mins.
  • Add the mayonnaise, gochujang paste, fish sauce and coriander leaves. Whisk to combine.
  • Once crispy, remove the potatoes from the oven/air fryer and let them cool slightly, about 5 minutes.
  • Transfer them to a serving plate or salad bowl.
  • Dress the potatoes with around half of the sauce. Sprinkle with the finely chopped chives and toasted black sesame seeds (optional) and serve with the remaining sauce on the side.

Notes