Kimchi Potato Salad Recipes
SPICY KIMCHI POTATO SALAD
A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams
KIMCHI POTATO SALAD
Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes.
Provided by janice.omalley
Categories Potato
Time 20m
Yield 2 1/2-3 cups, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
- Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
- In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
- In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
- Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.
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