Kimchi Potato Salad
Elevate your classic potato salad game with a bold and flavorful twist by trying this Kimchi Potato Salad recipe! Perfectly tender yellow potatoes are tossed in a creamy, spicy dressing made with mayonnaise, sour cream, sesame oil, and a touch of gochugaru (Korean chili flakes) for a subtle kick. The star of the dish, tangy chopped kimchi, infuses every bite with a vibrant, umami-packed flair, while scallions and optional fresh cilantro add freshness and color to the mix. Toasted sesame seeds provide a delightful crunch, making this salad both texturally satisfying and visually stunning. Whether warm, chilled, or at room temperature, this Korean-inspired potato salad is versatile enough for picnics, barbecues, or weeknight dinners. Inject flavorful excitement into your side dishes and leave your guests craving more with this unforgettable recipe!
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Recipe Information
Ingredients
- 2 pounds Yellow potatoes
- 2 teaspoons Salt
- 1.5 cups Kimchi
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Sesame oil
- 1 teaspoon Gochugaru (Korean chili flakes)
- 3 Scallions, sliced thinly
- 0.25 cup Fresh cilantro, chopped (optional)
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Black pepper
Instructions
Wash the yellow potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on if preferred.
Place the potato chunks in a large pot and cover them with cold water. Add 2 teaspoons of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.
While the potatoes cook, drain the kimchi and reserve 2 tablespoons of the kimchi juice. Chop the drained kimchi into small pieces and set aside.
When the potatoes are done, drain them and allow them to cool slightly in a colander for about 10 minutes.
In a large mixing bowl, whisk together the mayonnaise, sour cream, sesame oil, gochugaru, reserved kimchi juice, and black pepper until smooth.
Add the slightly cooled potatoes to the mixing bowl along with the chopped kimchi, scallions, and cilantro (if using). Gently toss to coat all ingredients evenly in the dressing.
Transfer the salad to a serving dish and sprinkle with toasted sesame seeds for garnish. Add additional scallions or cilantro for extra color, if desired.
Serve the salad warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 6238 mg | 271% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 16.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4120 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
