Kimchi-infused Potato Salad Recipe
Chillin' Kimchi Potato Salad: A Spicy, Creamy Twist
Turn up the heat for a classic American side dish by spicing up your potato salad with a Korean twist. This Kimchi Potato Salad, brimming with tangy kimchi and scorching Korean chili paste, strikes the perfect balance between spicy, sour, and creamy flavors for an exciting dish that'll have you coming back for more all year round.
- Serves: 6-8
- Difficulty: A breeze
- Prep Time: 30 minutes
- Cook Time: 1 hour
The Ingredients You'll Need:
For the Potato Salad:
- 1 pound of Yukon potatoes, peeled
- 10-12 strips of bacon
- 5 eggs
For the Potato Salad Dressing:
- 1 jar (16 ounces) of cabbage kimchi, chopped with its juices
- 2 tablespoons of gochujang Korean chili paste
- ½ a cup of chopped red onion
- 1/4 cup of lemon juice
- 1 cup of mayonnaise
- 1 teaspoon of soy sauce
- 1 tablespoon of Dijon mustard
- 1 teaspoon of sesame seed oil
- 2 teaspoons of garlic, chopped
- 1 cup of sliced scallions, white and light-green parts
- Freshly ground black pepper
- Kosher salt
For Toppings:
- Sliced scallions, green parts
- Black sesame seeds
Let's Get Cooking:
- Set your oven to 350°F (176°C). Wrap the bacon strips in foil and lay them on a baking sheet. Pop them in the oven for 12 minutes or until they turn crispy and brown. Set them aside to cool and save the bacon fat for later.
- Fill a large saucepan with 2/3 full of cold water and a generous helping of salt. Stick the diced potatoes and 3 eggs in the pot. Bring the water to a boil over high heat before adjusting the heat to medium. Simmer for 12 minutes, carefully pulling out the eggs and putting them into iced water. Let the eggs sit for 15 minutes in the cold water while the potatoes continue cooking for another 15 minutes or until they're fork-tender. Draw the water, drain the potatoes, and refrigerate them for an hour or until they're chilled.
- Prepare the dressing by combining all ingredients with the reserved bacon fat, making sure everything is blended.
- Once the potatoes are chilled, you're ready to assemble your salad! Optionally, remove the skins if you prefer a more refined texture. Cube the potatoes and add them to a large bowl.
- Peel the hard-boiled eggs, chop them, and add them to the bowl. Chop the cooked bacon and also include it in the mix.
- Mix the dressing into the potato mixture, gently ensuring that everything is evenly coated. Season with black pepper and kosher salt according to your preference.
- Garnish with sliced scallions and black sesame seeds before serving immediately or storing in an airtight container for up to 4 days.
- Extra Kimchi Flavor Boost: Looking to bring out even more kimchi flavor? Include chopped, pickled cucumbers or some crispy garlic. Yum!
- Tips and Tricks: Don't be shy with the kimchi juice! It adds depth and a spicy kick to your salad. Enjoy this spiced-up potato salad alongside your favorite grilled meats or as a standalone dish. Happy feasting!
- This Kimchi Potato Salad offers an uncategorized twist on the traditional American side dish, incorporating cabbage kimchi, gochujang Korean chili paste, and other flavorful ingredients like red onion, lemon juice, mayonnaise, soy sauce, Dijon mustard, sesame seed oil, garlic, scallions, black pepper, kosher salt, sliced scallions, and black sesame seeds.
- The potato salad dressing, made with a 16 ounces jar of chopped kimchi and its juices, adds a unique combination of nutrition and a spicy kick to the dish.
- To elevate the kimchi flavor further, the recipe suggests adding chopped, pickled cucumbers or crispy garlic as toppings.
- The recipe includes instructions for a variety of cooking steps, from baking bacon to boiling potatoes and preparing the dressing, and it adds freshly ground black pepper and kosher salt to taste, giving creditline to the fresh ingredients and bold flavors that make this dish stand out.
