Food Recipes Kimchi Potato Salad Be the first to rate & review! Creamy and punchy, this potato salad with a twist is the side dish you need to make this summer. By Tricia Manzanero Published on June 23, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart Prep Time: 25 mins Total Time: 2 hrs 35 mins Servings: 8 Kimchi, a fermented and spicy Korean staple often made of cabbage, carrots, radishes, and turnips is here to turn up the heat on a classic BBQ side dish. In this rendition, store-bought kimchi perks up a creamy potato salad with heat and texture. Kimchi is spicy, tangy, and sour all at the same time, and this kimchi potato salad recipe boasts a mayonnaise-based dressing with gochujang and chili garlic sauce reinforcing kimchi’s dynamic flavor. Don’t miss seasoning the potatoes with fresh lime juice and salt while still warm; that's when they'll absorb maximum flavor. Kimchi can be found in glass jars in the refrigerated aisle. Much like cooking with wine, find one you like the taste of on its own before cooking or adding to a recipe. Gochujang is a Korean chili paste that you can find near the soy sauce and other Asian ingredients. Ingredients 3 lb. baby red potatoes, halved, or quartered if large (about 8 cups) 2 Tbsp. plus 1/2 tsp. kosher salt, divided 2 1/2 Tbsp. granulated sugar, divided 1 Tbsp. plus 2 tsp. fresh lime juice (from 2 limes), divided 1/2 cup mayonnaise 1 Tbsp. gochujang (such as Mother-in-Law’s) 2 tsp. chili-garlic sauce 1/2 cup thinly sliced scallions, plus more for topping 1/2 cup chopped kimchi Toasted sesame seeds, for topping Directions Bring 8 cups water, potatoes, 2 tablespoons salt, and 2 tablespoons sugar to a boil in a large pot over medium-high. Cook, stirring occasionally, until potatoes are fork-tender, 10 to 15 minutes. Drain potatoes and place in a large bowl. Gently toss with 1 tablespoon lime juice and remaining 1/2 teaspoon salt. Refrigerate, uncovered, for 2 hours. Stir together mayonnaise, gochujang, chili-garlic sauce, and remaining 2 teaspoons lime juice and 1/2 tablespoon sugar in a medium bowl. Gently stir dressing, scallions, and kimchi into potatoes. Top with sesame seeds and scallions. Make-Ahead: The mayonnaise sauce can be mixed together and stored in an airtight container in the refrigerator for up to 3 days. This salad tastes the best when freshly assembled, but leftovers will keep in the fridge for up to 2 days. Rate It Print