Best 2 Kimchi Potato Salad Recipes

**Kimchi Potato Salad: A Unique and Flavorful Fusion Dish**

Kimchi potato salad is a delightful fusion dish that combines the traditional Korean fermented vegetable kimchi with the classic American potato salad. This unique and flavorful salad features tender boiled potatoes, crisp vegetables like carrots and celery, and a creamy dressing made with mayonnaise, sour cream, and kimchi paste. The kimchi adds a spicy, tangy kick to the salad, while the potatoes and vegetables provide a hearty and satisfying base. This recipe also includes variations such as adding bacon, hard-boiled eggs, or a sprinkle of sesame seeds for an extra layer of flavor and texture. With its vibrant colors and bold taste, kimchi potato salad is a surefire hit at any potluck, picnic, or backyard barbecue.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet, and are less likely to fall apart when mixed with the other ingredients.
Cook the potatoes properly: Be sure to cook the potatoes until they are tender but not mushy. Overcooked potatoes will absorb too much of the dressing and become bland.
Use a good quality kimchi: The kimchi is the star of the show in this salad, so be sure to use a brand that you enjoy. Look for kimchi that is spicy, tangy, and has a good balance of flavors.
Don't be afraid to add other vegetables: This salad is a great way to use up leftover vegetables. Try adding shredded carrots, celery, or radishes.
Make it ahead of time: This salad is even better when it has had a chance to sit for a few hours or overnight. The flavors will meld together and the salad will become more flavorful.

Conclusion:

Kimchi potato salad is a delicious and easy-to-make salad that is perfect for summer picnics and potlucks. It is also a great way to use up leftover kimchi and potatoes. With its unique flavor and vibrant colors, this salad is sure to be a hit at your next gathering.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #side-dishes #potatoes #vegetables #asian #korean #easy #kosher #vegetarian #dietary #spicy #inexpensive #taste-mood #number-of-servings