Kimchi Potato Salad

Happy Fourth of July, everyone! On this day it is my tradition to cook like a mad woman in the kitchen. I normally barbecue ribs or fry up some chicken, but since creating my blog, I've been heavily creating most of my recipes to be Korean-fusion inspired. One of my favorite side dishes for an occasion like today is classic-American potato salad. If you know me well, I could survive off of potatoes. Must be the Polish in me.    

So I created my traditional potato salad, but with a twist! I added in some Napa cabbage Kimchi, juice included, to give this dish some heat and tanginess. For extra spice, I also included a couple of generous tablespoons of gochujang, a Korean red pepper paste. I would say this can be optional if you're not as much into spiciness like I am. If you're not into spice at all, you can omit the gochujang along with the kimchi and still make an awesome OG potato salad. :) 

Be sure not to over cook either the potatoes or eggs. A mushy potato salad is neither appealing or very tasteful. In terms of texture, you want to make sure the potatoes are cooked tender but still firm. This usually takes about fifteen minutes. As for the eggs, always submerge them in cold water rather than hot when you first begin to cook them. This prevents the eggs from cracking and becoming overcooked. 

recipe + photos by © Suzanne Spiegoski

Kimchi Potato Salad

Ingredients:
5 potatoes
3 eggs
16 oz cabbage kimchi, chopped with juice
2 Tbsp gochujang
1c celery, chopped
1/2c red onion, chopped
1/2c sweet pickle relish
1/4 tsp garlic salt
1/4 tsp Alderwood smoked sea salt
1/4 tsp celery salt
1 Tbsp prepared Dijon mustard
1/4c mayonnaise
fresh ground black pepper to taste
black sesames seeds and scallion for garnish

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine kimchi, gochujang, celery, onion, relish, garlic salt, alderwood smoked sea salt, celery salt, mustard, mayonnaise and pepper. Add in potatoes and eggs. Mix together well and refrigerate until chilled.

For garnish, I used green onion for color and crispness, (red onion is also best in a potato salad, in my opinion, for these reasons as well) and black sesame seeds for the final detail. This side dish is perfect to bring to any barbecue or family/friend get-together, especially on a day like today, or any other summer event you may have planned for the remainder of the season. This did not last long in my kitchen!  

Don't go too far, I've got new and exciting posts coming later this week! One post will be focusing on MaQ and dog walking in a big city such as New York and I will also be sharing my very first travel diary from our anniversary trip to Cape Cod last week! I can't wait to share! In the meantime, have a fun & safe Fourth. Love you all! God Bless America. 

LOVE & XX'S,

FOLLOW MAQ + SUZ

OTHER SIMILAR POSTS