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    In the Kitch » Recipes » Side Dishes

    Updated: Apr 7, 2024 · Published: Jan 26, 2022 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Potato Salad

    Jump to Recipe

    In this kimchi potato salad, spicy kimchi and creamy potato salad come together to create a refreshing, fusion dish with a hit of tang. Surprise your guests with the flavors of Korean food in this 20-minute side dish.

    Kimchi potato salad in white bowl, chives on the side.
    Jump to:
    • ✔️ Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 How to Make Kimchi Potato Salad
    • 🥗 What to Serve it With
    • 💭 Joss' Tips
    • ❓ Kimchi Potato Salad FAQs
    • ❤️ More Kimchi Recipes You Will Love
    • 📋Recipe

    ✔️ Why This Recipe Works

    • Easy. It's easy to make with only 5 ingredients.
    • Delicious. The delicious, umami flavor from the kimchi elevates your basic potato salad.
    • Versatile. The fusion flavors of this dish go with many proteins such as my grilled bison steak and grilled bratwurst sausage.
    • Buffet-friendly. It's perfect for serving a small family all the way up to a large crowd for a buffet or potluck.

    🥘 Ingredients

    Kimchi potato salad ingredients prepped and labeled on grey background.
    • yellow potatoes - Also known as Yukon Gold.
    • kimchi mayo - It’s quick and easy to make! However, you can substitute the kimchi mayo with regular mayo if you aren’t in the mood for making it.
    • purple top white globe turnip - Daikon radish is a good substitute for the turnip as it looks and tastes similar although not as sweet. It fits the Asian theme and it's a typical ingredient in kimchi.
    • fermented kimchi - You can make your own kimchi or find it at the supermarket or farmers' markets where it is becoming increasingly popular.
    • fresh chives - This is an optional garnish.

    *Check recipe card for ingredient amounts.

    🔪 How to Make Kimchi Potato Salad

    Raw, cubed potatoes in a pot.

    Step 1: Add potatoes to pot. Add the potatoes to a large pot, cover them with water and season with some salt.

    Cooked, cubed potatoes in a pot.

    Step 2: Cook and drain potatoes. Bring water to a boil over high heat. Turn the heat down to medium-low and simmer until potatoes are just fork-tender, about 8 to 12 minutes. Drain the potatoes in a colander, rinse with cold water and let cool.

    Kimchi mayo and potatoes in small casserole dish.

    Step 3: Combine potatoes with mayo. In a large bowl, gently combine the potatoes with the kimchi mayo.

    Kimchi potato salad ingredients in small casserole dish.

    Step 4: Add vegetables. Add the red onion, turnip and chopped kimchi.

    Kimchi potato salad mixed in casserole dish.

    Step 5: Season. Stir until well combined. Season with salt, to taste.

    Kimchi potato salad in white bowl, kimchi mayo and chives on the side.

    Step 6: Serve. Serve the kimchi potato salad right away or chill in the refrigerator for a few hours for best results. Garnish with fresh chives when ready to serve.

    🥗 What to Serve it With

    • Entrées. Since this potato salad with kimchi is cold and creamy, balance it out with hot and hearty entrées like brats, hamburgers, kimchi hot dog, ribs or pork chops. Serve it with my super delicious, grilled kimchi chicken. If you're cutting back on red meat, serve kimchi potato salad with seafood like salmon, shrimp or cod (such as these kimchi cod tacos).
    • Other sides. Hot vegetable side dishes like corn on the cob contrast with the light, slightly sweet flavor of potato salad. As for a cool side, this kimchi crab coleslaw fits the Asian fusion theme.
    • Drinks. Try my summer blueberry mojito mocktail or this fog cutter cocktail with citrus flavors that complement the kimchi well.

    💭 Joss' Tips

    • Cube the potatoes. Cubing the potatoes before cooking them will also result in more evenly cooked potatoes. You want to cook them until tender but not mushy or you'll be having mashed-ish potatoes instead of potato salad.
    • Start potatoes in cold water. Start the potatoes in cold water and then bring it up to heat for nice and even cooking.
    • Salt the water. Seasoning the cooking water for the potatoes will result in a more flavorful potato as they will absorb some of that salty water when they're cooking.
    • Let the potatoes cool. Rinsing the potatoes with cold water will stop them from cooking further as well as help cool them down. It's best to combine cooled potatoes with the mayo-based dressing to avoid the mayo becoming oily.

    ❓ Kimchi Potato Salad FAQs

    How much potato salad per person?

    The general serving size for potato salad is at least 1 cup per person as a side dish. The serving size may vary depending on how many side dishes are available.

    If you are feeding a large crowd buffet-style, you may want to consider making 1.5 to 2 times the serving size (1 ½ to 2 cups per person) to make sure you have enough to go around. Some guests will go back for seconds, so making a little extra is a good idea. Besides, who doesn’t like potato salad leftovers?

    How long is potato salad good for?

    Potato salad can be left out at room temperature for 1 to 2 hours maximum (make sure it is chilled well first). You can store leftovers in an airtight container in the fridge--just make sure they are eaten within 3 to 5 days. Theoretically, you can freeze potato salad for up to 3 months, but freezing tends to ruin the texture.

    Kimchi potato salad in white bowl.

    ❤️ More Kimchi Recipes You Will Love

    • Kimchi dumplings with savory sauce and green onions in dish.
      Kimchi Dumplings
    • Kimchi carbonara in a bowl.
      Kimchi Carbonara
    • Kimchi chowder with corn in bowl.
      Kimchi Chowder
    • Deviled eggs with kimchi, pickled veggies and cilantro on parchment.
      Kimchi Deviled Eggs

    If you tried this 🥔 Kimchi Potato Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Kimchi potato salad with chives in white bowl.

    Kimchi Potato Salad

    Joss Dyckson
    In this kimchi potato salad, spicy kimchi and creamy potato salad come together to create a refreshing, fusion dish with a hit of tang.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Course Salad, Side Dish
    Cuisine German, Korean
    Servings 5
    Calories 416 kcal

    Ingredients
     
     

    • 5 cups yellow potatoes (Yukon Gold) - peeled and cubed
    • ¾ cup kimchi mayo - or regular mayo
    • ¼ cup red onion - diced
    • ¼ cup turnip - peeled and grated
    • 1 cup kimchi - chopped
    • salt - to taste
    • fresh chives - diced (to garnish)

    Instructions
     

    • Add the potatoes to a large pot, cover them with water and season with some salt.
      5 cups yellow potatoes (Yukon Gold)
      Raw, cubed potatoes in a pot.
    • Bring water to a boil over high heat. Turn the heat down to medium-low and simmer until potatoes are just fork-tender, about 8 to 12 minutes. Drain the potatoes in a colander, rinse with cold water and let cool.
      Cooked, cubed potatoes in a pot.
    • In a large bowl, gently combine the potatoes with the kimchi mayo.
      ¾ cup kimchi mayo
      Kimchi mayo and potatoes in small casserole dish.
    • Add the red onion, turnip and chopped kimchi.
      ¼ cup red onion, ¼ cup turnip, 1 cup kimchi
      Kimchi potato salad ingredients in small casserole dish.
    • Stir until well combined. Season with salt, to taste.
      Kimchi potato salad mixed in casserole dish.
    • Serve right away or chill in the refrigerator for a few hours for best results. Garnish with fresh chives when ready to serve.
      Kimchi potato salad in white bowl, kimchi mayo and chives on the side.

    Notes

    • Cube the potatoes. Cubing the potatoes before cooking them will also result in more evenly cooked potatoes. You want to cook them until tender but not mushy or you'll be having mashed-ish potatoes instead of potato salad.
    • Storage. Potato salad can be refrigerated for up to 3 to 5 days.
    • Mayo substitute. If you click on the kimchi mayo in the ingredient list, it takes you to my kimchi mayo recipe. It's quick and easy to make! However, you can substitute the kimchi mayo with regular mayo if you aren't in the mood for making it.
    • White turnip substitute. Daikon radish is a good substitute for the turnip as it looks and tastes similar although not as sweet. It fits the Asian theme and it's a typical ingredient in kimchi.
    • Serving size per person. The general serving size for potato salad is at least 1 cup per person as a side dish. The serving size may vary depending on how many other side dishes are available.
    • Buffet serving. If you are feeding a large crowd buffet-style, you may want to consider making 1.5 to 2 times the serving size (1 ½ to 2 cups per person) to make sure you have enough to go around.

    Nutrition

    Calories: 416kcalCarbohydrates: 43gProtein: 5gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 14mgSodium: 232mgPotassium: 1027mgFiber: 5gSugar: 3gVitamin A: 27IUVitamin C: 49mgCalcium: 35mgIron: 2mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Joss says

      April 30, 2025 at 6:58 pm

      My family loves this fusion salad! We make it several times during the summer and it’s always a hit.

      Reply

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