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Crispy Gochujang Potato Salad

Crispy gochujang potato salad with golden roasted potatoes coated in a spicy-sweet gochujang dressing. A Korean potato salad fusion where cooling time helps the glaze cling for a sticky, crisp bite.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Korean Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 0.5 salt and pepper
Gochujang dressing
  • 2 tbsp gochujang
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
Toppings
  • 2 tbsp sesame seeds
  • 3 green onions

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F. Set a sheet pan inside the oven to heat up while you prep.
  2. Halve the baby potatoes, then toss them with olive oil, salt, and pepper. Spread them cut-side down on the hot sheet pan in a single layer.
  3. Roast for 30-35 minutes, until the potatoes are golden and crispy. Flip or stir once halfway through for even browning.
  4. Let the potatoes cool for 30 minutes. Keep them at room temperature so the dressing doesn’t steam the crisp edges.
Make the gochujang dressing and assemble
  1. Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth. Taste and adjust seasoning if needed.
  2. Toss the cooled potatoes with the gochujang dressing until evenly coated. Fold gently so the potatoes stay crisp.
  3. Top with sesame seeds and green onions. Serve at room temperature.

Notes

For maximum crunch, roast until deeply golden and let the potatoes cool the full 30 minutes before dressing. Store leftovers in the refrigerator for up to 3 days; the crispness will soften but the flavor stays bold. Freezing isn’t recommended because the potatoes will become watery after thawing. For a lighter option, use light mayonnaise in the dressing.