This is a Korean-inspired twist on your favorite summer cookout side. I like to keep one potato cut into chunks and the others mashed for an unconventional potato salad texture.
1 lb norland red potatoes (roughly 3 medium potatoes), boiled
5 tbsp mayo
2 tbsp gochujang, more depending on spice tolerance
2 tsp rice vinegar
2 tsp sesame oil
2 tsp soy sauce
2 tsp maple syrup
1 garlic clove, microplaned
3 spring onions / green onions
Sesame seeds, optional
Place potatoes in a pot of salted boiling water. Let boil for at least 15 minutes, until the potato is easily pierced through.
As potatoes boil, combine all of the dressing ingredients in a bowl. Stir to combine. Add salt and pepper as desired.
Once potatoes are done, drain them. Cut one potato into cubes. Leave the other two whole.
Mash the two whole potatoes to your desired consistency.
Add the sauce to the potatoes and mix together until all of the potato bits are covered in sauce. Top with sesame seeds and serve at room temp.
This recipe was created by Local Roots contributor Blake Lew-Merwin / @blakemakesfood
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