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Crispy Gochujang Potato Salad

Crispy gochujang potato salad with oven-roasted golden potatoes tossed in a spicy-sweet Korean fusion dressing. Cool it for 30 minutes so the potatoes stay crisp while the gochujang glaze clings, then finish with sesame and scallions.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb baby potatoes Halved before roasting.
  • 3 tbsp olive oil
  • 0.5 salt To taste.
  • 0.25 pepper To taste.
Gochujang dressing
  • 2 tbsp gochujang Spicy-sweet base.
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 tbsp sesame seeds For topping.
Topping
  • 3 green onions Sliced.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F and place a sheet pan inside to heat up for better browning.
  2. Toss the baby potatoes with olive oil, salt, and pepper until evenly coated.
  3. Roast at 425°F for 30-35 minutes, turning once if needed, until the potatoes are golden and crispy.
Cool and make dressing
  1. Let the roasted potatoes cool for 30 minutes so they firm up before dressing.
  2. Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and glossy.
Assemble and serve
  1. Toss the cooled potatoes with the gochujang dressing until coated.
  2. Top with sesame seeds and sliced green onions.
  3. Serve at room temperature for the best crisp-to-tender texture balance.

Notes

For maximum crispness, spread potatoes in a single layer with cut sides facing down on the hot sheet pan. Store covered in the refrigerator up to 3 days; re-crisp in a 425°F oven for 5-8 minutes if desired (texture will soften slightly). Freezing isn’t recommended. For a lighter option, swap mayonnaise for plain Greek yogurt and keep the rest the same.