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Crispy Gochujang Potato Salad

Crispy Gochujang potato salad with golden roasted potatoes coated in a spicy-sweet gochujang dressing. Korean Fusion take on classic potato salad—crunchy edges, creamy glaze, and bright 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
  

Crispy potatoes and salad dressing
  • 3 lb baby potatoes Halved for even roasting.
  • 3 tbsp olive oil Helps achieve crisp, golden edges.
  • 1 salt Use to taste; season the potatoes before roasting.
  • 1 black pepper Use to taste; season the potatoes before roasting.
  • 2 tbsp gochujang Spicy-sweet core of the glaze.
  • 2 tbsp mayonnaise Makes the dressing creamy and clingy.
  • 1 tbsp rice vinegar Adds tang to balance the heat.
  • 1 tbsp honey Sweetens and rounds out the spice.
  • 1 tsp sesame oil Adds toasted aroma to the dressing.
  • 2 tbsp sesame seeds Sprinkle on top for crunch and nutty flavor.
  • 3 green onions Sliced; add freshness at the end.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F and set a sheet pan inside to heat up for better browning.
  2. Toss the baby potatoes with olive oil, salt, and pepper until evenly coated with a light sheen.
  3. Spread potatoes in a single layer on the hot sheet pan and roast for 30-35 minutes, turning once if needed, until golden and crispy.
  4. Let the roasted potatoes cool for 30 minutes so they stay crisp instead of steaming.
Make the gochujang glaze and finish
  1. In a bowl, mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and glossy.
  2. Toss the cooled potatoes with the dressing until every piece is lightly coated.
  3. Top with sesame seeds and green onions for contrast and fresh color.
  4. Serve at room temperature so the exterior remains crisp.

Notes

For maximum crunch, cool the potatoes before mixing with the gochujang dressing and keep them at room temperature when serving. Store leftovers in the refrigerator up to 3 days; reheat briefly in an oven or air fryer to refresh crispness. Freezing isn’t recommended as the texture of potatoes and dressing changes. For a lower-sugar option, reduce honey slightly and add extra rice vinegar to keep the balance.