I love potato salad, but let me tell you this isn’t your grandma’s classic version. This Crispy Smashed Gochujang Potato Salad is bold, crunchy, creamy, and packed with flavor. It’s smoky, tangy, a little spicy, and super satisfying thanks to a high-protein Greek yogurt gochujang dressing. The crispy smashed potatoes mix perfectly with fresh cucumbers and chives, and every bite is just wow. If you’re looking to shake things up at your next picnic or BBQ, this is the dish to try. Honestly? I think this one’s my favorite yet.
Method
Boil the Potatoes
To start, bring a large pot of water to a boil over medium-high heat. While the water is heating, clean and halve the baby yellow potatoes. Once the water reaches a rolling boil, carefully add the potatoes to the pot. Let them cook for about 15 minutes, or until they’re fork-tender. You want them soft enough to smash but not so soft that they fall apart. This step is really important, so keep an eye on them near the end of the cooking time. When they’re done, drain the potatoes and rinse them under cold water to stop the cooking process and cool them down a bit for the next step.
Cool and Smash
Now, preheat your oven to 425°F and line one or more baking sheets with parchment paper. This will keep the potatoes from sticking and make clean-up easier. Place the cooled potatoes cut-side down on the baking sheet(s), leaving space between each one. Then, using the flat bottom of a cup or glass, press down gently to smash each potato into a flat, craggy disc. Don’t press too hard they should flatten but still hold together.
Bake Until Crispy
Once all your potatoes are smashed, brush the tops with olive oil. Make sure to get into all the little cracks and edges this helps them get super crispy in the oven. Sprinkle each potato with a bit of sea salt and ground black pepper for flavor. Transfer the baking sheet to the oven and bake the potatoes for 45 to 50 minutes, flipping them about three-quarters of the way through so both sides get golden and crisp. They should come out beautifully browned and crispy around the edges.
Make the Dressing
While the potatoes are baking, you can make the gochujang dressing. In a blender or mixing bowl, combine the Greek yogurt, gochujang, chopped shallot, honey, soy sauce, rice vinegar, and fresh chopped ginger. Blend or whisk until smooth and creamy. Taste the dressing and adjust it if needed add more honey if you want it sweeter, or a little more gochujang for extra spice. This dressing is smoky, tangy, a little spicy, and totally addicting.
Chop and Toss
While your dressing is ready and the potatoes are cooling, chop your Persian cucumbers into bite-size pieces and slice the chives. Once the potatoes have cooled slightly they should be warm or room temperature but not hot transfer them to a large mixing bowl along with the cucumbers. Pour the dressing over the top and gently toss everything together, making sure each crispy potato is nicely coated without breaking them up too much.
Garnish and Serve
Finish by sprinkling the chopped chives over the top and, if you like an extra spicy kick, add a spoonful of chili crisp. Serve the salad right away while the potatoes are still a little warm and crispy. It’s the perfect mix of creamy, crunchy, spicy, and fresh and trust me, it disappears fast!
Necessary Tools
- Large pot
- Baking sheet(s)
- Parchment paper
- Mixing bowls
- Measuring spoons and cups
- Blender or whisk
- Sharp knife and cutting board
- Spoon or brush for oil
- Flat-bottomed cup or glass (for smashing potatoes)
Crispy Smashed Gochujang Potato Salad
Difficulty: Easy8
servings15
minutes50
minutes1
hour5
minutesIngredients
For the Salad:
2 lbs baby yellow potatoes, cleaned and halved
2 tbsp olive oil (for brushing potatoes)
4 Persian cucumbers, chopped
1 bunch chives, chopped
Sea salt and ground black pepper to taste
For the Gochujang Dressing:
1 cup Greek yogurt
1 shallot, chopped
2 tbsp gochujang
2 tbsp honey
¼ cup low-sodium soy sauce
3 tbsp rice vinegar
1 tbsp fresh ginger, chopped
Directions
- Boil the Potatoes:
Bring a large pot of water to a boil. Add the cleaned and halved potatoes and cook for about 15 minutes, or until fork-tender. Don’t overcook we want them soft but still holding their shape. - Cool and Smash:
Drain the potatoes and rinse with cold water. Preheat your oven to 425°F. Place the potatoes on a parchment-lined baking sheet. Use the bottom of a cup to gently smash each potato flat. - Bake Until Crispy:
Brush each potato with olive oil and sprinkle with salt and pepper. Bake for 45–50 minutes, flipping about three-quarters of the way through, until golden and crispy. - Make the Dressing:
While the potatoes bake, blend or whisk together the Greek yogurt, gochujang, honey, soy sauce, rice vinegar, shallot, and ginger. Taste and adjust if needed., until golden and crispy. - Chop and Toss:
Chop the cucumbers and chives. Once the potatoes are cooled, place them in a large bowl with the cucumbers. Pour the dressing over and gently toss to coat. - Garnish and Serve:
Top with chopped chives and a spoonful of chili crisp if you like extra heat. Serve immediately and enjoy the crispy-creamy goodness!
Notes
- Don’t overcook the potatoes. They should be soft but not falling apart when you smash them.
- Space them out on the baking sheet so they crisp up instead of steaming.
- Let the potatoes cool before adding the dressing this keeps everything from getting soggy.
- Use parchment paper for easy clean-up and to avoid sticking.
- Taste the dressing before mixing it in. You can always adjust with a bit more honey or gochujang to get it just right for your taste buds.
Serving Suggestions
- Serve warm or at room temperature.
- Pairs well with grilled chicken, fish, or tofu.
- Great for BBQs, picnics, potlucks, or weekday dinners.
- Add a side of leafy greens or a light soup to make it a full meal.
Fun Fact
Gochujang is a Korean red chili paste made from fermented soybeans, rice, and chili powder. It’s spicy, sweet, and deeply flavorful. It’s one of my favorite ingredients to use when I want to add some serious flavor to a dish like this salad!
Conclusion
This Crispy Smashed Gochujang Potato Salad is a total game-changer. It’s crispy, creamy, crunchy, spicy, and fresh all in one bowl. Whether you’re trying something new for dinner or want to impress your friends at the next gathering, this is the salad to make. I hope you love it as much as I do!
