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Crispy Gochujang Potato Salad

Crispy gochujang potato salad with roasted, golden potatoes tossed in a spicy-sweet gochujang dressing. The potatoes stay crisp while the glaze clings, finished with sesame seeds and sliced green onions for a bright Korean fusion side.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Korean Fusion
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Crispy roasted potatoes
  • 3 lb baby potatoes Halved for even roasting.
  • 3 tbsp olive oil
  • 0.5 salt and pepper Season to taste; use generously for crisping.
Spicy-sweet gochujang dressing
  • 2 tbsp gochujang
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
Toppings
  • 2 tbsp sesame seeds
  • 3 green onions Sliced.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F and place a sheet pan inside to heat while you prep. This helps the potatoes start crisping right away.
  2. Toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the hot sheet pan.
  3. Roast for 30-35 minutes at 425°F, turning once halfway, until golden and crispy at the edges. Watch for deep browning for maximum crunch.
  4. Let the roasted potatoes cool for 30 minutes. This cooling step keeps the salad from turning soggy when you add the dressing.
Make the gochujang dressing and assemble
  1. In a bowl, mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and glossy. Whisk until no streaks remain.
  2. Toss the cooled potatoes with the gochujang dressing until evenly coated. Fold gently so the crispy surfaces stay intact.
  3. Top with sesame seeds and sliced green onions. Serve at room temperature for the best texture balance.

Notes

For extra crunch, roast on a preheated sheet pan and avoid crowding—use a second pan if needed. Store leftovers in the refrigerator up to 3 days, but note the crispness will soften. Freezing is not recommended for texture. If you want a lighter option, replace mayonnaise with Greek yogurt for a tangier, creamy dressing.