Kimchi Potato Salad

Not your grandma's.

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I may have grown up in the Midwest, but creamy potato salads were never really my thing—until this kimchi potato salad entered the chat. Baby potatoes are tossed with kimchi and scallions in a simple gochujang mayo dressing for a creamy, tangy potato salad with the perfect kick of heat.

If you don’t already have a jar of kimchi in your fridge, this is an open invitation to buy some. I like to think of it as the sauerkraut of the Korean world; its funky, refreshing tang is wonderful served with anything from pork to eggs. Kimchi often comes submerged in liquid, so be sure to drain it well before adding to the salad. If there’s extra juice along for the ride, the dressing will become runny. Leaving the kimchi in rustic big pieces will allow it to stand out with the chunks of the potato, as opposed to fading into the dressing.

Mayo is magical, but it can definitely be misused. We’ve all had a potato salad that’s been sitting out too long or seems to be dressed in only mayo, with very little else going on. My general rules are to season the heck out of it—even a little mayo straight from the jar for a BLT needs to be salted—and keep it cold, or at the very least, a cool room temperature. And don’t be afraid to punch it up with unconventional flavors: as this kimchi potato salad proves, mustard and pickle relish aren’t the only condiments you can stir into a little mayo.

This potato salad is best served straight from the fridge, so it’s a great make-ahead dish. If you’re making for a potluck or picnic, I recommend making up to 1 day in advance. Leftovers can be stored in the refrigerator for up to 3 days.

Enjoy!

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Kimchi Potato Salad

(Serves 6)

Prep time: 10 minutes

Total time: 2 hours (including prep and cooling times)

Ingredients

1 ½ lb. small baby potatoes, halved, or Yukon golds, cut into 1 ¼” pieces

2 tablespoon plus ½ teapsoon kosher salt, plus more (I used Diamond Crystal)

½ cup mayonnaise

2 teaspoons gochujang

1 teaspoon rice vinegar

½ cup kimchi (I used Nasoya brand, spicy) well drained and roughly chopped

2 scallions, thinly sliced

Equipment: medium pot, baking sheet, large bowl, rubber spatula

Instructions

1. Add the potatoes to a medium pot and cover with cold water by at least 1”. Season with 2 tablespoons kosher salt. Bring water to a boil over medium-high heat, then reduce heat to low and simmer until fork tender, 8-12 minutes.

2. Drain potatoes and spread out onto a baking sheet. Let cool until room temperature, about 30 minutes.

3. In a large bowl, whisk together mayo, gochujang, rice vinegar, and ½ teaspoon salt. Add potatoes and toss until coated, then fold in chopped kimchi and half of the scallions.

4. Cover and refrigerate until cold, at least 1 hour. (Reserve remaining scallions in a separate bowl, covered with a damp paper towel, in the refrigerator.)

5. Before serving, taste and season with more salt if needed. Top with reserved scallions and serve.

Originally posted June 14, 2026.