She Strengthens

Spicy Korean-Style Potato Salad: A Flavorful Twist on a Classic

Elevate Your BBQ Game

Imagine a potato salad that’s not only creamy and tangy but also packs a punch of heat. By combining the bold flavors of Korean kimchi and gochujang chili paste with the richness of bacon, we’ve created a game-changing side dish that will become a staple at your gatherings.

The Perfect Balance of Flavors

The spicy kick from the kimchi and gochujang is balanced by the smokiness of the bacon, while the creamy dressing brings everything together. This potato salad is so addictive, you’ll find yourself making it year-round, not just for barbecues.

Easy to Make, Impressive to Serve

With a total prep time of just 1 hour and 30 minutes, this recipe is easy to whip up. The active time is only 45 minutes, leaving you plenty of time to focus on other dishes or simply enjoy the company of your guests.

Ingredients

For the potato salad:

• 1 pound Yukon potatoes, peeled
• 5 eggs
• 10-12 strips of bacon
• 1 16-ounce jar of cabbage kimchi, chopped with juice
• 2 tablespoons gochujang Korean chili paste
• 1/2 cup red onion, diced
• 1/4 cup lemon juice
• 1 cup mayonnaise
• 1 teaspoon soy sauce
• ¼ cup Dijon mustard
• 1 teaspoon sesame seed oil
• 2 teaspoons garlic, chopped
• 1 cup scallions, sliced (white and light-green parts only)
• Black pepper, freshly ground
• Kosher salt

For garnish:

• Scallions, sliced (green parts)
• Black sesame seeds

Step-by-Step Instructions

1. Bacon and Potatoes: Preheat your oven to 350°F. Line a baking sheet with foil and cook the bacon for 10-15 minutes or until crispy. Set aside to cool, reserving the bacon fat for the dressing. Fill a large sauce pot with cold, heavily salted water and add the whole Yukon potatoes. Bring to a boil, then reduce the heat and simmer for 12 minutes. Add 3 eggs to the pot and cook for another 12 minutes.
2. Cooling and Chilling: Remove the eggs from the pot and transfer them to an ice bath. Let them sit for 15 minutes. Continue cooking the potatoes for another 15 minutes or until easily pierced with a fork. Drain the potatoes and refrigerate them for about 1 hour or until cold.
3. Dressing and Assembly: Combine all the dressing ingredients, including the reserved bacon fat, and set aside. Remove the skin from the potatoes or leave them on for a more rustic salad. Cube the potatoes and add them to a large mixing bowl. Peel the hard-boiled eggs, chop, and add them to the potatoes. Chop the bacon and add it to the mixture. Pour in the dressing and gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
4. Garnish and Serve: Garnish with sliced scallions and black sesame seeds. Serve immediately or refrigerate in an airtight container for 3-4 days.

Get ready to impress your friends and family with this bold, spicy twist on a classic potato salad!