Korean BBQ Potato Salad
This creamy, smoky potato salad is a Korean-inspired twist on the classic! Packed with gochujang, sesame, and crunchy veggies, it’s a flavor explosion in every bite.
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Servings: 6
Calories: 220kcal
Equipment
Ingredients
- 2 lbs 900g Yukon Gold potatoes, peeled and cubed
- ½ cup mayonnaise
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- ½ cup cucumber diced
- ¼ cup carrots shredded
- 2 scallions chopped
- 2 hard-boiled eggs sliced
- 1 tbsp toasted sesame seeds for garnish
- Salt to taste
Instructions
- Boil potatoes in salted water until tender (12–15 mins). Drain and lightly mash.
- Whisk gochujang, soy sauce, honey, sesame oil, and vinegar. Fold in mayo.
- Mix sauce with potatoes. Add cucumber, carrots, scallions, and eggs.
- Garnish with sesame seeds. Chill for 1 hour before serving (optional).
Notes
- Texture: For a chunkier salad, skip mashing and cube potatoes after boiling.
- Spice Level: Adjust gochujang to taste (1 tbsp for mild, 3 tbsp for spicy).
- Make Ahead: Prepare up to 24 hours in advance; flavors improve over time.
- Substitutions: Use Greek yogurt instead of mayo for a lighter version.
- Vegan Option: Swap mayo for vegan mayo and omit eggs.
- Bonus Twist: Stir in shredded rotisserie chicken or tofu for a protein-packed meal!
Nutrition
Serving: 150g | Calories: 220kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 380mg | Fiber: 3g | Sugar: 6g