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Crispy Gochujang Potato Salad

Crispy gochujang potato salad with golden roasted potatoes tossed in a spicy-sweet gochujang dressing. The potatoes stay crisp, and the final toss is finished with sesame seeds and sliced green onions.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Korean Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and dressing
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 0.25 salt
  • 0.25 pepper
  • 2 tbsp gochujang
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 tbsp sesame seeds
  • 3 green onions

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F so it’s hot enough to crisp the cut surfaces.
  2. Toss halved baby potatoes with olive oil, salt, and pepper until evenly coated.
  3. Roast for 30-35 minutes at 425°F, turning once if needed, until golden and crisp around the edges.
  4. Let the roasted potatoes cool for 30 minutes, so the dressing doesn’t make them soggy.
Make the gochujang dressing and assemble
  1. Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and glossy.
  2. Toss the cooled potatoes with the dressing until coated and sticky.
  3. Top with sesame seeds and sliced green onions for a fresh, fragrant finish.
  4. Serve at room temperature so the potatoes stay crisp and the flavors meld.

Notes

To keep the potatoes crisp, cool them fully before dressing and serve at room temperature. Refrigerate leftovers in a sealed container for up to 3 days (crispness may soften); freeze is not recommended. For a lighter option, swap mayonnaise with Greek yogurt to maintain tang while reducing fat.