Kimchi Potato Salad Recipes

SPICY KIMCHI POTATO SALAD

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.

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

KIMCHI POTATO SALAD

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.

QUICK AND EASY KIMCHI SALAD

Steps:

• Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
• Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

KIMCHI AND POTATO HASH WITH EGGS

Steps:

• Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
• Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
• Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
• Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.

KIMCHI SWEET POTATO SALAD

Steps:

• Toss the sweet potatoes in the oil.
• Spread the potatoes out in a single layer on a baking sheet.
• Roast the potatoes in a preheated 400F oven until the potatoes are nice and tender, about 30 minutes.
• Meanwhile cook the bacon, drain and set aside.
• Mix the gochujang and mayonnaise.
• Mix everything.