This Spicy Korean Potato Salad is a delightful twist on a classic dish. With its creamy texture and spicy kick, it’s perfect as a side or a light meal on its own. The combination of potatoes, peas, and baby bok choy offers a refreshing crunch, while the gochujang adds a tantalizing heat. Here’s how you can make it at home.
Why make this recipe
This salad is not only delicious but also quick to prepare. It’s a great way to incorporate flavorful and nutritious ingredients into your meals. Plus, the vibrant colors make it an appealing dish for gatherings or weeknight dinners.
Ingredients
- 2 medium potatoes, peeled and cubed
- 1/2 cup frozen peas (or 1/2 head baby bok choy, chopped)
- 1/2 head baby bok choy, chopped (for serving)
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Hemp seeds, for garnish (optional)
- 2 teaspoons gochujang (Korean chili paste)
- 1 tablespoon vegan mayonnaise
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1-2 teaspoons water, as needed
How to make it
- Peel and cube the potatoes.
- Boil the potatoes in salted water for 4 minutes.
- Add the peas to the boiling potatoes and cook for an additional 2-4 minutes until the potatoes are fork-tender.
- Drain the mixture and rinse with cold water to cool completely.
- Chop the baby bok choy leaves into thin ribbons and set aside.
- In a small bowl, whisk together gochujang, vegan mayonnaise, soy sauce, and minced garlic.
- Add water 1 teaspoon at a time until the sauce is pourable.
- In a large bowl, gently fold the cooled potatoes and peas with the sauce until evenly coated.
- Let the salad sit for 5 minutes.
How to serve it
Arrange the chopped bok choy on a plate, then top with the potato salad. Drizzle with olive oil, sprinkle with freshly ground black pepper, and add hemp seeds for garnish if desired. Serve immediately for the best flavor and texture.
How to store it
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld together, making it a delicious option for a quick lunch.
Helpful tips
- Make sure to rinse the potatoes and peas in cold water to stop the cooking process. This helps achieve the perfect texture.
- Taste your sauce before adding more water; you want it to be flavorful yet pourable.
Optional variations
- Substitute the peas for diced bell peppers for a crunchier texture.
- For a creamier salad, add more vegan mayonnaise to taste.
Frequently asked questions
Can I prepare this salad ahead of time?
Yes, you can prepare the salad a few hours in advance, but it’s best to add the bok choy just before serving to keep it fresh.
What can I use instead of gochujang?
If you don’t have gochujang, you can use sriracha or another hot sauce, but adjust the amount according to your taste preference.
Is this salad gluten-free?
Yes, it’s gluten-free as long as you use a gluten-free soy sauce. Always check the labels to be sure.
