Kimchi Potato Salad is a bold twist on the classic creamy side dish. It combines tender potatoes with spicy, tangy kimchi, a touch of mayo for smoothness, and fresh scallions for brightness. This version adds a lively kick that pairs well with grilled meats, sandwiches, or Korean-style barbecue. It’s a perfect fusion of comfort and flavor in one bowl.
Cooking Time: 35 minutes
Servings: 6
Ingredients:
2 pounds potatoes (Yukon Gold or red potatoes), peeled and cubed
¾ cup chopped kimchi (plus 2 tablespoons kimchi juice)
½ cup mayonnaise
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon Dijon mustard
2 green onions, finely sliced
1 small carrot, grated (optional for color and crunch)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon toasted sesame seeds (for garnish)
Instructions:
-
Cook the Potatoes
Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for about 10–12 minutes, until tender but not mushy. Drain well and let cool slightly. -
Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream (or yogurt), rice vinegar, sesame oil, Dijon mustard, salt, and pepper until creamy. Add 2 tablespoons of kimchi juice to give it that spicy tang. -
Add the Kimchi and Vegetables
Stir in chopped kimchi, green onions, and grated carrot. The kimchi brings crunch and heat, balancing the creaminess of the potatoes. -
Combine Everything
Add the cooled potatoes to the bowl and gently fold them into the dressing. Be careful not to mash them too much—you want nice chunks throughout. -
Chill and Serve
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Sprinkle with toasted sesame seeds before serving.
Nutrition (per serving):
Calories: 280
Protein: 4g
Carbohydrates: 30g
Fat: 16g
Sugar: 3g
Sodium: 360mg
Tips:
For extra spice, add a teaspoon of gochujang (Korean chili paste) to the dressing.
If you prefer a lighter version, swap half the mayo for Greek yogurt.
Use well-drained kimchi to prevent the salad from getting watery.
Serve cold for picnics or warm it slightly for a cozy side dish with roasted meats.
