Best Kimchi Potato Salad Recipes

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

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.

KIMCHI SWEET POTATO SALAD

Kimchi Sweet Potato Salad image

From the Closet Cooking Blog. Add 2 tablespoons gochujang to the dressing. Zaar does not recognize that ingredient (Korean dressing)

Provided by dicentra

Categories Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 sweet large potatoes (peeled and cut into bite sized pieces)
1 tablespoon oil
4 slices bacon (cut into 1 inch pieces)
2 tablespoons mayonnaise
1/2 cup prepared cabbage kimchi (drained and chopped)
2 green onions (sliced)
1 tablespoon sesame seeds (toasted)

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.

Nutrition Facts : Calories 259.8, Fat 17.3, SaturatedFat 4.4, Cholesterol 17.3, Sodium 248.9, Carbohydrate 21.6, Fiber 2.8, Sugar 1.5, Protein 5.4

KIMCHI SWEET POTATO SALAD

Kimchi Sweet Potato Salad image

The only ting missing from my Korean bbq pulled pork sandwich meal was a side and I was thinking of another summer classic, the potato salad. Given the Korean flavour theme that I had going

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

2 sweet large potatoes (peeled and cut into bite sized pieces)
1 tablespoon oil
4 slices bacon (cut into 1 inch pieces)
2 tablespoons gochujang
2 tablespoons mayonnaise
1/2 cup kimchi (drained and chopped)
2 green onions (sliced
1 tablespoon sesame seeds (toasted)

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/200C 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.

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