Crispy Gochujang Potato Salad is a bold, Korean-inspired twist on the classic BBQ favorite. This vegan dish features golden, crispy smashed potatoes tossed in a tangy, spicy dressing made with gochujang paste and vegan kewpie mayo. With hints of garlic, lime, and chili, it’s the perfect flavor-packed side for BBQs or casual dinners. Crunchy, creamy, and full of personality, it’s bound to become your go-to summer salad.

Full Recipe:

Ingredients

• 500g new potatoes

• 1 tsp fine sea salt

• 1 tbsp vegan butter (or vegetable oil), melted

• ½ tsp garlic powder

• 1 tsp gochugaru (Korean chili flakes) or red pepper flakes

• 2 eschallion (banana) shallots, peeled & finely chopped

• Juice of ½ lime

• 8 tbsp vegan kewpie mayo (or any store-bought vegan mayo)

• 1–2 tbsp gochujang paste (adjust for heat)

• 2 tsp vegan fish sauce

• Small bunch of fresh coriander leaves, roughly torn

• Small bunch of fresh chives, finely chopped

• 1 tsp toasted black sesame seeds (optional)

Directions

1. Preheat oven to 200°C (fan) or air fryer to 180°C.

2. Boil potatoes in salted water until fork-tender (about 10 minutes). Drain.

3. Toss potatoes with melted vegan butter, garlic powder, gochugaru, and salt.

4. Crush potatoes gently on a baking sheet using a jar or glass.

5. Bake/Air Fry for 20 minutes until crispy.

6. Pickle shallots in lime juice for 5 minutes.

7. Mix Dressing: Combine shallots, mayo, gochujang, vegan fish sauce, and coriander.

8. Assemble: Cool potatoes slightly, dress with half the sauce, sprinkle with chives and sesame seeds.

9. Serve with remaining sauce on the side.

Nutrients (Per Serving – serves 4)

• Calories: 316 kcal

• Carbohydrates: 28g

• Protein: 3g

• Fat: 21g

• Saturated Fat: 3g

• Sodium: 1018mg

• Potassium: 609mg

• Fiber: 3g

• Sugar: 2g

• Vitamin A: 293 IU

• Vitamin C: 26mg

• Calcium: 29mg

• Iron: 1mg

The Cultural Fusion Behind the Flavor

At its core, Crispy Gochujang Potato Salad is a celebration of global fusion. The gochujang—a Korean fermented red chili paste—brings depth, heat, and a subtle sweetness. When paired with vegan kewpie mayo, a Japanese condiment known for its creaminess and slight tang, the flavor combination becomes undeniably rich and unique. The use of fresh herbs like coriander and chives adds a layer of freshness that cuts through the spice, while the crispy smashed potatoes serve as the ideal canvas, offering a crunchy, golden exterior with a soft, pillowy center. This dish is a tribute to how food can transcend cultural boundaries and bring a global twist to familiar classics.

Why This Salad Stands Out

Unlike traditional potato salads that lean heavily on mayonnaise and mustard, this version breaks all the rules—in the best way. First, the texture: smashing and baking or air frying the potatoes transforms them from basic boiled chunks into crispy bites full of character. This not only enhances the mouthfeel but also maximizes surface area for the dressing to cling to, ensuring each bite is packed with flavor.

Then there’s the dressing. Tangy, spicy, garlicky, and umami-rich, it defies the usual creamy monotony with layers of complexity. The lime juice adds a zesty freshness that keeps the dish from feeling too heavy, while the vegan fish sauce provides a savory undertone that rounds everything out. Add pickled shallots for brightness and a crunch of black sesame seeds for nuttiness, and you’ve got a multidimensional dish that’s as exciting as it is satisfying.

Perfect for All Occasions

What makes Crispy Gochujang Potato Salad especially appealing is its versatility. It’s a showstopper at summer barbecues, a satisfying side for a casual dinner, and even a bold option for potlucks or picnics. Its vibrant color, rich aroma, and dynamic flavors make it a conversation starter on any table. Plus, because it’s vegan, it suits a wide range of dietary preferences, making it a crowd-pleasing option whether your guests are plant-based eaters or not.

It’s also easy to scale. Want to feed a crowd? Double or triple the batch and set it out with extra dressing on the side. Hosting an intimate dinner? Serve it with grilled tofu or smoky vegetables for a balanced meal. With minimal effort, you get a dish that delivers maximum impact.

Healthier Than You Think

Despite its indulgent flavors, this potato salad is surprisingly balanced nutritionally. Each serving delivers a moderate amount of calories and fat while keeping sodium and sugar in check. Potatoes offer potassium, fiber, and vitamin C, while the herbs bring in antioxidants and a burst of micronutrients. The vegan mayonnaise and butter alternatives reduce cholesterol, and the lime juice adds not just brightness but also a dose of vitamin C. In essence, it’s comfort food with a conscience—flavorful, fun, and far from boring, yet still mindful of health.

A Textural Symphony

One of the most striking aspects of Crispy Gochujang Potato Salad is its focus on texture. The outer crispiness of the smashed potatoes contrasts beautifully with the creamy interior, offering a satisfying crunch with every bite. Meanwhile, the pickled shallots introduce a tender bite and acidity that balance out the dish’s richness. The herbs add a light, fresh element, and the sesame seeds give a toasty crunch that lingers on the palate. It’s this interplay of textures—soft and crispy, creamy and crunchy—that makes every forkful interesting and satisfying.

Customizations and Variations

This recipe is wonderfully flexible for those who like to experiment. Prefer more heat? Add extra gochujang or a pinch of fresh chopped chili. Want more tang? Increase the lime juice or add a splash of rice vinegar. Looking for extra crunch? Toss in some thinly sliced radish or shredded cabbage before serving. You can even turn it into a main by adding grilled tempeh or tofu cubes.

For those avoiding nightshades, consider using sweet potatoes instead of regular ones. And while the gochujang provides a lot of the spice and umami, you can substitute it with a spicy miso blend or sriracha for a different take. The adaptability of this dish means it can evolve to suit your tastes, seasonal ingredients, or pantry availability.

Sustainability and Ethics in Every Bite

One of the understated but powerful aspects of this recipe is its ethical footprint. By using vegan alternatives like plant-based mayo, butter, and fish sauce, this potato salad supports more sustainable eating habits. Animal agriculture has a significant environmental impact, and incorporating more plant-based meals into your diet is a small but meaningful way to reduce your carbon footprint. Moreover, opting for local, seasonal potatoes and herbs can further decrease the environmental toll while supporting local farmers.

Conclusion: A Flavorful Future Favorite

Crispy Gochujang Potato Salad is more than just a side dish—it’s a flavorful statement. It captures the heart of comfort food while boldly exploring the edges of global cuisine. With its fiery Korean influence, creamy richness, and satisfying textures, it breaks free from tradition and delivers something entirely new yet delightfully familiar.

Perfect for summer gatherings, casual dinners, or simply switching things up in your weekly menu, this salad is versatile, easy to prepare, and incredibly rewarding. Vegan, vibrant, and vivacious, it’s poised to become a go-to recipe for anyone who craves bold flavor and culinary creativity. Once you’ve tried it, you’ll understand why it deserves a permanent spot in your summer recipe repertoire.