“Would you like American or traditional?” quizzed our waitress. I thought to myself, “isn’t that the same thing?” Noticing my puzzled expression, she goes on to explain that a traditional potato salad was German: savory, sour and served warm. This put two thoughts in my head: 1) kimchi is sour too and 2) needs to be put in a potato salad…ASAP! I don’t know how my mind makes the connections that it does but I don’t intend to find out any time soon.
It also got me thinking about my choices in food recipes for the blog. I’m reaching a really really reallyyyyy small group of people. All I’m saying is, Korean elders are unlikely to look at this dish with as much enthusiasm as I do, kimchi isn’t too big among my peers and the health conscious are clearly gonna wince at the ingredients (because I care, see recipe notes to lighten up the calories). However, to those brave enough to give this recipe a shot, you will be rewarded with the best (well, more like only) Korean kimchi potato salad ever. It’s got the crunch, the savory, the sweet, the sour and most importantly the kimchi funk!
I’m serious guys, I made a second batch because my brother and I ate too much and had scraps when it came time to photograph. Find your inner courage and try this out.
- 2 1/2 lb Red Potato Peeled if you want, substitute with any waxy potato
- 2-3 tsp Salt 1 tsp for every quart (4 cups) of water used
- Water
- 4 oz Kimchi Minced, add more if you'd like
- 4 oz Red Onion Minced
- 6 oz Mayonnaise
- 2 tbsp Gochujang
- 2 tsp Rice Vinegar
- 2 tsp Sesame Oil
- 2 tsp Sugar
- 1 tsp Black Sesame Seeds Garnish, optional
- Place potatoes, water and salt into a large pot. Bring to a boil. Reduce heat to medium-low and simmer until fork tender (about 8 minutes).
- Remove from heat and allow the potatoes to come to room temp. In the meantime, mix all the ingredients for the salad dressing together and set aside.
- When the potatoes have reached room temp, mix the salad dressing and potatoes together. Place the potatoes in the refrigerator (2-3 hours).
- Serve when the salad is cold. It can stay in the fridge for 3-4 days.
To make this dish with less calories you can substitute with equal amounts of plain fat-free Greek yogurt, sour cream (not my favorite for this recipe), light mayo or a combination of them.
This salad is good warm but better cold.
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