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Crispy Gochujang Potato Salad

Crispy gochujang potato salad with Korean potato flavors and a spicy-sweet glaze. Roasted potatoes stay golden and crunchy, then get tossed in a gochujang-mayo dressing and finished with sesame seeds and scallions.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Crispy roasted potatoes
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 0.25 salt
  • 0.25 pepper
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

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F and line a sheet pan for easy roasting.
  2. Toss the baby potatoes with olive oil, salt, and pepper until evenly coated and glossy.
  3. Roast for 30-35 minutes at 425°F, turning once halfway, until golden and crispy at the edges.
Cool and make the dressing
  1. Let the potatoes cool for 30 minutes so they stay crisp instead of steaming.
  2. Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and thick.
Toss and serve
  1. Toss the cooled potatoes with the gochujang dressing until every piece is lightly glazed.
  2. Top with sesame seeds and sliced green onions for crunch and color.
  3. Serve at room temperature for best crispy texture.

Notes

For extra crisp edges, spread potatoes cut-side down with space on the sheet pan and avoid crowding. Refrigerate leftovers in a sealed container up to 3 days; the crispness softens slightly after chilling. Freeze is not recommended for this style salad. For a lighter option, use light mayonnaise (or Greek yogurt mayo) while keeping the gochujang ratio the same.