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.