Spicy Kimchi Potato Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup mayonnaise
- 3tablespoons finely chopped scallion whites (slice and save greens for garnish)
- 2tablespoons chopped kimchi
- 1½tablespoons ketchup
- 2teaspoons lime juice, more to taste
- 1½teaspoons sriracha or other hot sauce
- ¼teaspoon kosher salt, more as needed
- 2pounds small waxy white or yellow potatoes, roughly about the same size
Nutritional analysis per serving (8 servings)
226 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
- Step 2
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them.
- Step 3
Transfer hot potatoes to a large bowl and toss with ⅔ of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.
Private Notes
Comments
This comment is for another ethnic potato salad, not included by Ms. Clark. The Indian potato (aloo) raita, made with yogurt instead of mayonnaise, can be cool or hot, depending on whether the recipe is from the north or south of India. Advantage: yogurt doesn't spoil as mayo does in hot weather, and also less fattening. Potatoes are cut in small dice after cooking. Add chopped scallions, cilantro, mint, roast cumin, and garam masala, chopped chile, salt and pepper to your taste.
I used a whole lot more kimchi (homemade) than the recipe calls for, and it was so good!
You couldn't pay me to use ketchup of any kind in a recipe, though. (sorrynotsorry)
The combination of creamy mayonnaise, the vinegary tang of the kimchi and the sriracha kick makes for a very satisfying side dish!
I doubled the amount of kimchi, substituted ketchup for Gochujang and 1/2 of the mayo with non fat yougurt
Made this yesterday for a dinner party and followed the suggestions of doubling the kimchi and substituting gochujang in for the ketchup, I also added minced pepperoncini for some of the green onions because I have a huge container and it was a HUGE hit!!
Man this is great. Definitely double the kimchi, as suggested by other commenters, and I also followed a tip from a comment to replace the ketchup with gochujang. The result is a very fun twist on a classic.
As many others have already commented, I tripled the kimchi and added more of the juice. I also used gochugang instead of ketchup. I added celery for crunch, green onions and then finally some hard boiled egg for creaminess. It was amazing and will definitely make again…
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