CRISPY SMASHED GOCHUJANG POTATO SALAD

CRISPY SMASHED GOCHUJANG POTATO SALAD, the latest and greatest in my smashed potato salad collection. I’ll say it right now, this one is my FAVORITE. Crispy potatoes and crunchy cucumbers tossed in a smoky yet tangy high protein gochujang dressing—it’s insanely delicious. The result? Not your grandma’s potato salad!⁣
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Makes 8 servings⁣
2 lbs baby yellow potatoes, cleaned & halved⁣
2 tb olive oil (to brush the smashed potatoes)⁣
4 persian cucumbers, chopped⁣
1 bunch chives, chopped⁣
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Gochujang dressing:⁣
1 cup greek yogurt⁣
1 shallot, chopped⁣
2 tb gochujang ⁣
2 tb honey⁣
1/4 cup low sodium soy sauce⁣
3 tb rice vinegar⁣
1 tb fresh ginger, chopped⁣
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Start by bringing a large pot of water to a boil on the stove. Wash the potatoes. Once the water is boiling, add the potatoes to the pot and allow them to cook for 15 minutes, or until they’re fork-tender. Do NOT overcook. Remove potatoes from the water and rinse with cold water. Next, preheat your oven to 425F. Line a baking sheet with parchment paper and transfer the potatoes onto it. You may have to work in batches or use multiple baking sheets, in order to account for all of the potatoes. Next, use the bottom of a cup to smash the potatoes. Once all of the potatoes have been smashed, brush them with olive oil, followed by a sprinkle of sea salt and ground black pepper. Bake for 45-50 minutes, until golden and crispy (I flip them 3/4 of the way through). Remove the potatoes from the oven and allow them to cool. Meanwhile, make the dressing—blend or mix together the dressing ingredients until well combined. Taste and adjust seasonings as needed. Chop the cucumbers into bite size pieces. Now, in a large bowl, add the potatoes and cucumbers. Toss with the dressing, coating well. Garnish with chives and add chili crisp for extra spice. Serve and enjoy immediately.⁣
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1w

This is definitely not your grandma’s potato salad. This is my crispy smashed gochu jang potato salad and it is so flavorful it will knock your socks off. The dressing is high in protein. There’s no mayo. There’s no sour creams. Both smoky and tangy at the same time. There’s really no other way to describe it. Favorite part is always making the crispy smashed potatoes because no one likes a soggy salad. Once they come out, they’re nice and crispy. Then you’re going to build your salad. I like to add cucumber for crunch and chives, the dressing, and chili crisp on top. See the caption for the recipe and make sure to follow for