Crispy Potato Gochujang Salad

Crispy Potato Gochujang Salad

Potato salad is good, but crispy potato salad? That’s on another level. This version is paired with a creamy, spicy cashew gochujang sauce that might just ruin all other potato salads for you. The potatoes are boiled, gently smashed, drizzled with olive oil, and roasted until golden and irresistibly crispy. They’re then tossed with a bold, flavour-packed gochujang dressing and finished with fresh elements like spring onion, cucumber, and coriander. It’s a hearty, punchy fusion-style salad that’s just as delicious warm as it is at room temperature.

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Serves: 4

Ingredients:

Baby Potatoes:

• 10 baby potatoes
• 2 tbsp extra virgin olive oil
• pinch of salt and pepper

Gochujang Sauce:

• 1 and 1/4 cup cashews, soaked in hot water for 10 minutes and drained
• 1/2 cup soy milk
• juice of half a lemon
• 1 clove garlic
• 2 tbsp tamari
• 2 tbsp gochujang paste
• 1 tbsp rice malt syrup
• 1/2 tbsp tahini
• 1 tsp ginger paste
• pinch of pepper
• dash of extra virgin olive oil

Other:

• 1 spring onion, chopped
• 2 tbsp fresh coriander, chopped
• 1 tbsp sesame seeds
• 1 tbsp crispy shallots
• 1 tbsp chilli oil (optional)

Preparations:

1. Preheat the oven to 200°C and line two baking trays.


2. Bring a pot of salted water to a boil. Add the potatoes and boil for 20 minutes or until soft. Drain and set aside for 5 minutes.


3. Place the potatoes on the trays, ensuring none are touching, and use the base of the glass to press down on each potato, keeping them in one piece. Drizzle over olive oil and season well with salt and pepper.


4. Bake in the oven for 45 to 50 minutes, or until golden and crispy. Do not turn over.


5. Meanwhile, add all the ingredients for the gochujang sauce into a high speed blender and blend until smooth.


6. To a large bowl, pour in the sauce. Add the crispy potatoes, diced cucumber, spring onion and coriander. Mix until well combined.


7. Serve and garnish with chilli oil, crispy shallots and sesame seeds.

Watch the video: https://www.youtube.com/embed/1uSULt-mVAY

Source URL: https://chloeevegan.com/recipe/crispy-potato-gochujang-salad/

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