Kimchi Potato Salad Recipe

Name: Kimchi Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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)
2
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.
3
In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
4
In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
5
Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Kimchi Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kimchi Potato Salad

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