Best 2 Spicy Kimchi Potato Salad Recipes

**Savor the Bold Flavors of Spicy Kimchi Potato Salad: A Culinary Journey Through Korean and German Traditions**

Discover a delightful fusion of Korean and German flavors in the Spicy Kimchi Potato Salad, a dish that tantalizes your taste buds with its vibrant spiciness and creamy richness. This unique salad combines the classic German potato salad with the fiery zest of kimchi, creating a harmonious balance of tangy, sweet, and savory notes. Embark on a culinary adventure as we explore this fusion dish and two additional variations: a classic German Potato Salad and a Vegan Kimchi Potato Salad. Each recipe offers its own distinct flavor profile, catering to diverse dietary preferences and culinary desires.

Let's cook with our recipes!

KIMCHI AND POTATO HASH WITH EGGS

Kimchi and Potato Hash With Eggs image

Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don't take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.

Provided by Hetty McKinnon

Categories breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 cup napa cabbage kimchi, undrained and roughly chopped
2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
4 large eggs
Mayonnaise, for garnish
1 tablespoon furikake or toasted white sesame seeds, for serving
1 scallion, finely chopped

Steps:

Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.

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.

Tips:

For a spicier potato salad, use more kimchi and gochujang paste.
If you don't have kimchi, you can substitute sauerkraut or another fermented vegetable.
To make the potato salad ahead of time, cook the potatoes and hard-boil the eggs the day before. Assemble the salad just before serving.
This potato salad is best served cold, so be sure to chill it for at least 30 minutes before serving.
Garnish the potato salad with chopped green onions, sesame seeds, or a drizzle of sesame oil before serving.

Conclusion:

Spicy kimchi potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover kimchi, and it is also a good source of probiotics, which are beneficial for gut health. This salad is sure to be a hit at your next potluck or party.