Best 2 Kimchi Potato Salad Recipes

Are you looking for a delicious and unique side dish to add to your next meal? Look no further than kimchi potato salad! This Korean-inspired dish is a delightful blend of tangy kimchi, creamy potatoes, and crunchy vegetables. With its vibrant colors and bold flavors, kimchi potato salad is sure to impress your taste buds and become a new favorite. In this article, we'll guide you through the steps of creating the perfect kimchi potato salad, from selecting the right ingredients to assembling and serving this delectable dish.

Here are our top 2 tried and tested recipes!

KIMCHI POTATO SALAD

Kimchi Potato Salad image

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

Ingredients

1 1/2 lbs baby gourmet potato blend
2 tablespoons apple cider vinegar, divided
1/4-1/2 cup cabbage kimchi
1 whole green onion, sliced thinly
2 tablespoons cilantro, chopped
1 raw carrot, shredded
3/4 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon salt
1/2 tablespoon korean red pepper paste (gochujang)

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.

SPICY KIMCHI POTATO SALAD

Spicy Kimchi Potato Salad image

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

Ingredients

2/3 cup mayonnaise
3 tablespoons finely chopped scallion whites (slice and save greens for garnish)
2 tablespoons chopped kimchi
1 1/2 tablespoons ketchup
2 teaspoons lime juice, more to taste
1 1/2 teaspoons sriracha or other hot sauce
1/4 teaspoon kosher salt, more as needed
2 pounds small waxy white or yellow potatoes, roughly about the same size

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

Tips:

For the best kimchi potato salad, use fresh, high-quality ingredients.
If you don't have time to make your own kimchi, you can use store-bought kimchi. Just be sure to choose a brand that is made with fresh, quality ingredients.
If you like your kimchi potato salad spicy, add more kimchi or gochujang paste.
If you prefer a milder kimchi potato salad, use less kimchi or gochujang paste.
You can also add other ingredients to your kimchi potato salad, such as hard-boiled eggs, bacon, or chopped green onions.
Kimchi potato salad is a great dish to make ahead of time. It will keep in the refrigerator for up to 3 days.

Conclusion:

Kimchi potato salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover kimchi, and it is also a healthy and flavorful side dish. So next time you are looking for a new and exciting way to enjoy kimchi, give kimchi potato salad a try. You won't be disappointed!

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