Combines crispy roasted potatoes with a creamy dressing.
Features the rich, spicy-sweet flavor of gochujang.
Packed with texture from crunchy potatoes and fresh toppings.
Perfect for cookouts, picnics, and meal prep.
Easy to customize with your favorite mix-ins.
A unique upgrade from traditional potato salad.
Delicious served warm, room temperature, or chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Baby potatoes
Olive oil
Salt
Black pepper
Gochujang paste
Mayonnaise
Greek yogurt or sour cream
Rice vinegar
Honey or maple syrup
Garlic, minced
Green onions, sliced
Fresh cilantro or parsley
Sesame seeds
Cucumber, diced (optional)
Crispy shallots (optional)
Directions
Preheat the oven to 425°F (220°C).
Place the potatoes in a large pot of salted water and boil until fork-tender, about 15–20 minutes.
Drain the potatoes and allow them to cool slightly.
Arrange the potatoes on a baking sheet and gently smash each one using the bottom of a glass or measuring cup.
Drizzle with olive oil and season with salt and pepper.
Roast for 25–30 minutes, flipping once halfway through, until golden brown and crispy.
While the potatoes roast, whisk together the gochujang, mayonnaise, Greek yogurt, rice vinegar, honey, and garlic in a bowl until smooth.
Transfer the crispy potatoes to a large serving bowl.
Drizzle the dressing over the potatoes and gently toss to coat.
Sprinkle with green onions, fresh herbs, sesame seeds, and any optional toppings.
Serve immediately or allow the flavors to meld before serving.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
Add crispy bacon for extra smoky flavor.
Mix in shredded cabbage for additional crunch.
Use sweet potatoes instead of baby potatoes.
Stir in kimchi for a tangy Korean-inspired twist.
Add a drizzle of sesame oil to the dressing.
Top with a soft-boiled egg for a heartier dish.
Increase the gochujang for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For best results, store the dressing separately if preparing ahead of time and combine just before serving.
To reheat, place the potatoes in a 375°F (190°C) oven for 8–10 minutes to restore some crispness before adding the dressing.
This salad can also be enjoyed cold directly from the refrigerator.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste known for its savory, spicy, slightly sweet flavor.
Can I make this potato salad ahead of time?
Yes, prepare the potatoes and dressing separately, then combine before serving.
Which potatoes work best?
Baby Yukon Gold or baby red potatoes are ideal because they crisp up beautifully and hold their shape.
Is this potato salad spicy?
It has a moderate kick, but you can adjust the amount of gochujang to suit your taste.
Can I make it dairy-free?
Yes, use dairy-free yogurt or additional mayonnaise in place of the Greek yogurt.
Can I air fry the potatoes?
Absolutely. Air frying can produce exceptionally crispy smashed potatoes.
What can I serve with this dish?
It pairs well with grilled meats, burgers, seafood, or roasted vegetables.
Can I use store-bought crispy onions?
Yes, crispy onions or shallots make a great topping and add extra texture.
How do I keep the potatoes crispy?
Dress the potatoes just before serving and avoid overmixing.
Can I make this recipe vegetarian?
Yes, the recipe is vegetarian as written, provided the ingredients used are vegetarian-friendly.
Conclusion
Crispy Smashed Gochujang Potato Salad takes a beloved classic and elevates it with crunchy roasted potatoes and a creamy, spicy Korean-inspired dressing. The contrast of textures and bold flavors makes it a standout side dish that’s perfect for everything from casual dinners to festive gatherings. Once you try this modern take on potato salad, it may become your new favorite way to enjoy potatoes.
Crispy Smashed Gochujang Potato Salad is a bold and modern twist on classic potato salad, featuring golden roasted smashed potatoes tossed in a creamy, spicy-sweet gochujang dressing. Packed with texture, flavor, and fresh toppings, this Korean-inspired side dish is perfect for barbecues, meal prep, picnics, and family dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings
Category:Side Dish
Method:Boiling and Roasting
Cuisine:Korean-Inspired
Diet:Vegetarian
Ingredients
2 pounds baby Yukon Gold or baby red potatoes
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
For the Gochujang Dressing:
2 tablespoons gochujang paste
⅓ cup mayonnaise
¼ cup Greek yogurt or sour cream
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
2 garlic cloves, minced
For Garnish:
3 green onions, thinly sliced
¼ cup fresh cilantro or parsley, chopped
1 tablespoon sesame seeds
½ cup diced cucumber (optional)
¼ cup crispy shallots or crispy onions (optional)
Instructions
Preheat the oven to 425°F (220°C).
Place the potatoes in a large pot of salted water and bring to a boil.
Cook for 15–20 minutes, or until fork-tender.
Drain the potatoes and allow them to cool for a few minutes.
Arrange the potatoes on a parchment-lined baking sheet.
Using the bottom of a glass or measuring cup, gently smash each potato to about ½-inch thickness.
Drizzle with olive oil and season with salt and black pepper.
Roast for 25–30 minutes, flipping once halfway through, until crispy and golden brown.
Meanwhile, whisk together the gochujang, mayonnaise, Greek yogurt, rice vinegar, honey, and minced garlic in a bowl until smooth.
Transfer the crispy potatoes to a large serving bowl.
Drizzle the dressing over the potatoes and gently toss until lightly coated.
Top with green onions, cilantro or parsley, sesame seeds, cucumber, and crispy shallots if desired.
Serve warm, at room temperature, or chilled.
Notes
Baby Yukon Gold potatoes provide a creamy interior and crisp beautifully when roasted.Adjust the amount of gochujang to make the salad milder or spicier.For maximum crispness, dress the potatoes immediately before serving.Add a teaspoon of toasted sesame oil to the dressing for extra depth of flavor.Stir in chopped kimchi for a tangy Korean-inspired variation.Air fryer smashed potatoes work well as a substitute for oven roasting.
