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–+ servings

Crispy Gochujang Potato Salad (Smashed Baby Potatoes with Creamy Gochujang Dressing)

Smashed baby potatoes turn golden and crisp, then get tossed in a spicy, creamy gochujang yogurt dressing. Perfect summer side.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Potato Salad
  • 2 pounds baby yellow potatoes about 900 g; scrub clean
  • 2 tablespoons extra-virgin olive oil 30 ml; California olive oil if available
  • 4 whole Persian cucumbers about 240 g; diced
  • 1 bunch fresh chives finely chopped for garnish
  • to taste fine sea salt for the boiling water and final seasoning
  • to taste freshly ground black pepper
For the Gochujang Dressing
  • 1 cup plain Greek yogurt 240 ml; 2% or whole milk yogurt works well
  • 1 medium shallot roughly chopped
  • 2 tablespoons gochujang Korean chili paste; add more to taste
  • 2 tablespoons honey 30 ml; use maple syrup if you prefer
  • 1/4 cup low-sodium soy sauce 60 ml; tamari works for gluten-free
  • 3 tablespoons rice vinegar 45 ml; unseasoned
  • 1 tablespoon fresh ginger peeled and roughly chopped

Method
 

Cook the Potatoes
  1. Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil.
  2. While the water heats, scrub the baby yellow potatoes well to remove any dirt.
  3. Add the clean potatoes to the boiling water and cook for about 15 minutes, until fork tender. Avoid overcooking.
  4. Drain the potatoes and rinse them under cold water until cool enough to handle.
  5. Preheat the oven to 425 degrees F.
  6. Line a baking sheet with parchment paper and arrange the potatoes on it, leaving a few inches between each one. Use two sheets or work in batches if needed.
  7. Using the flat bottom of a cup or jar, gently press down on each potato to smash it to about 1/2 inch thick.
  8. Brush the smashed potatoes with olive oil and sprinkle with sea salt and black pepper.
  9. Bake for 45 to 50 minutes, flipping the potatoes about three-quarters of the way through, until golden and crispy.
  10. Take the potatoes out of the oven and let them cool on the pan for a few minutes.
Make the Gochujang Dressing
  1. While the potatoes cool, combine the Greek yogurt, shallot, gochujang, honey, soy sauce, rice vinegar, and fresh ginger in a blender.
  2. Blend until smooth and creamy, then taste and adjust the seasoning with extra salt, honey, or gochujang as needed.
Assemble the Salad
  1. Rinse the Persian cucumbers and cut them into small dice.
  2. Place the chopped cucumbers in a large bowl with the cooled crispy potatoes.
  3. Pour the dressing over the potatoes and cucumbers and toss gently until everything is coated.
  4. Sprinkle the chopped chives on top.
  5. Serve immediately while the potatoes are still crisp.

Nutrition

Calories: 180kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 410mgFiber: 3gSugar: 7g

Notes

Press the potatoes to about 1/2 inch thick and leave space between them so they crisp evenly.
The dressing can be made up to 2 days ahead; keep it covered in the refrigerator.
Leftovers will soften overnight. To re-crisp, spread them on a sheet pan and warm at 425 degrees F for 5 to 7 minutes.
For a spicier dressing, stir in extra gochujang 1 teaspoon at a time.
For a dairy-free version, use thick plant-based yogurt and swap the honey for maple syrup.
Persian cucumbers add crunch, but English cucumbers or quartered baby cucumbers also work.
Best served warm or at room temperature right after assembling.

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