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Crispy Gochujang Potato Salad

Crispy gochujang potato salad with roasted baby potatoes tossed in a spicy-sweet gochujang dressing. Golden, crunchy potatoes stay crisp while you cool, then get glazed with a creamy mixture and finished with sesame 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Crispy roasted potatoes
  • 3 lb baby potatoes Halved so they roast evenly and crisp up at the edges.
  • 3 tbsp olive oil Helps potatoes blister and turn golden.
  • 1 salt Season to taste before roasting.
  • 1 pepper Season to taste before roasting.
Spicy-sweet gochujang dressing
  • 2 tbsp gochujang Provides the signature heat and sweet depth.
  • 2 tbsp mayonnaise Creates a creamy glaze that clings to crisp potatoes.
  • 1 tbsp rice vinegar Adds tang to balance the sweetness.
  • 1 tbsp honey Sweetens and rounds out the heat.
  • 1 tsp sesame oil Adds toasted aroma (use as directed, not extra).
Toppings and garnish
  • 2 tbsp sesame seeds For a crunchy top and nutty flavor.
  • 3 green onions Sliced, for fresh bite and color.

Equipment

  • 1 sheet pan

Method
 

Roast the crispy potatoes
  1. Preheat oven to 425°F. Position a sheet pan in the oven while it heats for better browning.
  2. Toss halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them on the hot sheet pan in a single layer.
  3. Roast for 30-35 minutes until golden and crispy. Flip once halfway through if needed for even browning.
  4. Let the potatoes cool for 30 minutes. This prevents the dressing from melting away and helps the edges stay crisp.
Make the gochujang dressing and finish
  1. Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth. Stir until the honey and gochujang are fully incorporated.
  2. Toss cooled potatoes with the dressing. Use gentle folding so the potatoes stay intact and craggy.
  3. Top with sesame seeds and green onions. Serve at room temperature for best texture and flavor.

Notes

For the crispiest edges, make sure potatoes are in a single layer and don’t overcrowd the sheet pan. Store leftovers covered in the refrigerator up to 3 days; reheat briefly in a 425°F oven to regain some crunch. Freezing is not recommended because potatoes soften after thawing. For a lighter option, use light mayonnaise to reduce calories while keeping the creamy gochujang glaze.