Crispy Gochujang Potato Salad
Crispy Gochujang Potato Salad combines the tender texture of roasted baby potatoes with a zesty and spicy gochujang dressing. This unique twist on traditional potato salad offers an irresistible blend of flavors and textures, making it a perfect companion for barbecues, potlucks, or lively weeknight dinners. Each bite delivers a delightful crunch and creamy satisfaction that will leave your guests asking for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- ½ cup sour cream
- 2 tbsp gochujang sauce (adjust to taste)
- 2 green onions, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Rinse and halve the baby potatoes.
- In a large bowl, toss the halved potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and crispy.
- While the potatoes are roasting, mix sour cream, gochujang sauce, and lemon juice in a separate bowl until smooth.
- Once roasted, let the potatoes cool slightly before combining them with chopped green onions and the dressing mixture in a large bowl.
- Gently toss everything together before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg