Crispy Gochujang Potato Salad with Vegan Mayo and Herbs (Easy 45-Min Recipe)
Crispy smashed potatoes tossed in spicy gochujang dressing with vegan mayo, pickled shallots, and fragrant herbs.
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Cooking tools:
- Air fryer
- Pot
- Colander
- Mixing bowl
- Baking sheet
- Mason jar
- Glass
- Oven
- Stove
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Serving platter
- Serving bowl
Ingredients
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter, melted (or vegetable oil)
- ½ teaspoon garlic powder
- 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
- 2 eschallion shallots, peeled and finely chopped
- Juice of ½ lime
- 8 tablespoons vegan kewpie mayonnaise or vegan mayonnaise
- 1-2 tablespoons gochujang paste, to taste
- 2 teaspoons vegan fish sauce
- Small bunch fresh coriander leaves, roughly torn
- Small bunch fresh chives, finely chopped
- 1 teaspoon toasted black sesame seeds (optional)
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