Spicy Korean Potato Salad

Cooking Time

Serves 6


  • 2 kilo baby potatoes (skin on), halved (or use white potatoes cut to similar size)
  • 1 cup kimchi, chopped

  • Dressing
  • 1 ½ cups vegan mayonnaise
  • Juice of 1 lime
  • 3 - 4 Tbsp Gochujang, or to taste
  • 3 spring onions, white and green parts thinly sliced - reserve half to serve
  • ½ tsp sea salt

  • To Serve
  • 1 cup bean sprouts
  • 1 Tbsp black sesame

Yellow Potatoes

White Potatoes


Who doesn’t love potato salad? Well we hope you enjoy this fun twist on one of Australia’s favourite BBQ sides. Kate Flower has used punchy Korean flavours including spicy kimchi, gochujang and a fresh hit of lime to create a colourful and nutritious vegan Summer salad.


  1. In a large bowl, combine all ingredients along with half of the sliced spring onions and mix well.
  2. Taste and season.


  1. Place potatoes, skin on, in a large pot and cover with water.
  2. Bring to the boil then lower temperature and simmer for 15 mins, or until fork tender.
  3. Add two thirds of the dressing and kimchi then toss to coat.
  4. Serve on a platter, sprinkled with remaining kimchi, spring onions, beansprouts, black sesame and a further drizzle of dressing.

Cook’s Notes 

This salad is quite spicy so may be best for an adult audience.

TIP: You can peel your potatoes for potato salad, however the skin holds a heap of wonderful nutrients so I always leave mine on.

About This Recipe

This Spicy Korean Potato Salad is a fun twist on the popular side dish – featuring kimchi, gochujang and a fresh hit of lime.

If you like this, make sure you try:

If you enjoy this recipe why don’t you also try:

BBQ Potatoes with Chorizo, Lemon, Smoked Paprika & Mojo Verde

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