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.
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✔️ 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
- 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
Step 1: Add potatoes to pot. Add the potatoes to a large pot, cover them with water and season with some salt.
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.
Step 3: Combine potatoes with mayo. In a large bowl, gently combine the potatoes with the kimchi mayo.
Step 4: Add vegetables. Add the red onion, turnip and chopped kimchi.
Step 5: Season. Stir until well combined. Season with salt, to taste.
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
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?
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.
❤️ More Kimchi Recipes You Will Love
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
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)
- 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.
- In a large bowl, gently combine the potatoes with the kimchi mayo.¾ cup kimchi mayo
- Add the red onion, turnip and chopped kimchi.¼ cup red onion, ¼ cup turnip, 1 cup kimchi
- Stir until well combined. Season with salt, to taste.
- Serve right away or chill in the refrigerator for a few hours for best results. Garnish with fresh chives when ready to serve.
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
My family loves this fusion salad! We make it several times during the summer and it’s always a hit.