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.
Ingredients
Method
- 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.
- 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.
- Bake potatoes in the preheated oven until brown and crispy, 30 to 40 minutes. Remove from the oven and allow to cool.
- 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.
- 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.
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