Creamy Idaho® Potato Salad with Kimchi | Idaho Potato Commission
- Boil some water with a sprinkle of salt. Cook the potatoes for about 15 minutes until you can poke them with a fork. - While they boil, sauté the kimchi and the garlic with the oil, so the kimchi...
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Stove
Ingredients
- 2 ½ cups of small Idaho® Yukon Gold potatoes, quartered
- 1 cup of mild kimchi, chopped
- 1 tablespoon of olive oil
- 1 clove of garlic, minced
- 1 teaspoon of mayonnaise
- 1 ½ teaspoons of sour cream
- 1 teaspoon of toasted sesame seeds (optional)
- ¼ cup of chopped scallions (optional)
- salt to taste
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