Name: Gochujang Smashed Potato Salad
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 2
Cuisine: American
Ingredients: 8 medium baby gold potatoes, scrubbed clean; 1 Tablespoon olive oil; Salt and freshly ground black Pepper to taste; 1 cup sour cream, or as needed; 1/2 medium sized shallot, sliced; 1 tablespoon Gochujang sauce; 1 tablespoon Honey; 1/8 cup low sodium soy sauce; 1 tablespoon Rice Wine vinegar; 1/2 tablespoon minced ginger; 1/4 cup chopped cooked chicken breast; 1/4 cup crumbled cooked bacon; 1 large green onion, sliced

Gochujang Smashed Potato Salad

This gochujang smasked potato salad, covered with chicken, bacon, onions, then drizzled with a spicy dressing, is definitely not your typical potato salad but is it ever good. Once you have used gochujang in your recipes, it may quickly become a staple.

1 hr 15 min total 20 min prep 55 min cook 2 1106 cal

Instructions

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1 Preheat the oven to 425 degrees F (220 degrees C). Bring a large pot of salted water to a boil. Add potatoes to the water and boil just until fork tender, about 15 minutes. Drain immediately and rinse with cold water. Set aside.
2 Line a large baking sheet with parchment paper. Lay potatoes on the prepared sheet, leaving space between each one. Using the bottom of a sturdy glass or coffee cup, gently press down on each potato to smash them. Brush each potato with some olive oil, then season with salt and pepper.
3 Bake potatoes in the preheated oven until brown and crispy, 30 to 40 minutes. Remove from the oven and allow to cool.
4 Meanwhile, for dressing, add sour cream, shallot, gochujang, honey, soy sauce, rice vinegar, and ginger to a food processor or blender. Pulse or blend to combine until smooth. Taste and add more sour cream if a thicker dressing is desired.
5 To serve, place potatoes on a plate. Sprinkle on chicken, then bacon, and top with green onion. Drizzle dressing over salad and serve extra on the side for dipping.