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Crispy Gochujang Potato Salad

Crispy Gochujang potato salad with golden roasted baby potatoes tossed in a spicy-sweet gochujang dressing. You’ll get crunchy edges, a glossy red glaze, and a cool room-temperature finish with sesame seeds and scallions.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 3 lb baby potatoes halved
seasonings and dressing base
  • 3 tbsp olive oil
  • salt
  • pepper
  • 2 tbsp gochujang
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
garnish
  • 2 tbsp sesame seeds plus more if desired
  • 3 green onions sliced

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F and place a sheet pan in the oven to preheat for 5 minutes for better crisping.
  2. Toss halved baby potatoes with olive oil, salt, and pepper until evenly coated.
  3. Spread potatoes on the hot sheet pan in a single layer and roast for 30-35 minutes, flipping once halfway, until golden and crispy.
  4. Let the roasted potatoes cool for 30 minutes so they stay crisp and don’t melt the dressing.
Mix and finish the salad
  1. In a bowl, mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and glossy.
  2. Toss the cooled potatoes with the gochujang dressing until every piece looks glazed.
  3. Top with sesame seeds and sliced green onions for a nutty crunch and fresh bite.
  4. Serve at room temperature so the crispy edges remain intact.

Notes

For maximum crunch, roast on a preheated sheet pan and avoid crowding the potatoes in a thick layer. Refrigerate leftovers in an airtight container up to 3 days; the potatoes will soften, but flavor improves. Freezing is not recommended because the texture won’t re-crisp. For a lighter version, use light mayonnaise (or vegan mayo) while keeping the dressing ratios the same.