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Crispy Gochujang Potato Salad

Crispy gochujang potato salad with golden roasted baby potatoes tossed in a spicy-sweet gochujang dressing. Roasting gives crisp edges while the glaze coats each potato, making a Korean fusion side that’s served at room temperature.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 3 lb baby potatoes halved
olive oil
  • 3 tbsp olive oil
salt and pepper
  • 0.25 salt and pepper to taste
gochujang
  • 2 tbsp gochujang
mayonnaise
  • 2 tbsp mayonnaise
rice vinegar
  • 1 tbsp rice vinegar
honey
  • 1 tbsp honey
sesame oil
  • 1 tsp sesame oil
sesame seeds
  • 2 tbsp sesame seeds for topping
green onions
  • 3 green onions sliced

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F. Heat the oven until fully hot for crisp, golden edges.
  2. Toss the baby potatoes with olive oil, salt and pepper. Coat all cut sides so they roast rather than steam.
  3. Spread potatoes on a sheet pan and roast for 30-35 minutes at 425°F. Roast until deep golden and crispy, with browned edges visible.
  4. Let potatoes cool for 30 minutes. Resting keeps the crisp texture before you dress them.
Make dressing and finish
  1. Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil. Stir until smooth and glossy, with the honey fully blended in.
  2. Toss the cooled potatoes with the dressing. Coat thoroughly so each potato has a red glaze.
  3. Top with sesame seeds and green onions. Sprinkle on right before serving for visible crunch and bright green color.
  4. Serve at room temperature. The glaze firms slightly as it sits, improving cling to the potatoes.

Notes

Pro tip: cool the potatoes the full 30 minutes before tossing so they stay crisp instead of turning gummy. Store leftovers in the fridge up to 3 days; re-crisp by spreading on a sheet pan and heating at 425°F for 5-7 minutes before eating (sauce may be slightly thicker). Freezing isn’t recommended due to texture. For a lighter option, use light mayonnaise in the dressing for fewer calories while keeping the spicy-sweet gochujang flavor.