New Recipe: Gochujang Potatoes
Y’all. I invented something delicious this weekend.
We have a DC bucket list, and half smokes are on it (so is a cookout in the courtyard). So I had *ZZ* Makes Art and my girls’ godfathers over for a (fully vaccinated, socially distanced) cook out on the patio. My husband doesn’t eat mayonnaise, so even a Karenized version of traditional potato salad is always out of the question. But I remembered the gochujang vinaigrette I made on Thursday for a quinoa salad, and thought, “What if I tossed potatoes in this?”
Y’all. Did I tell you I invented something delicious this weekend?
Now this is a salad, and it has potatoes in it. But I cannot stress enough: this is not Potato Salad. It isn’t trying to be. I would not bring this to the cookout after volunteering to bring The Potato Salad. This is a lower case potato salad. A salad with potatoes. It’s also vegan and gluten-free.
For those who like a non-recipe recipe, boil some potatoes in salty water. While that’s happening, mix together some gochujang with sesame oil and rice wine vinegar, then season to taste. Chop up some green onions and cilantro. Mix it all together in a bowl.
For the rest of us, who regularly mess up a homemade vinaigrette because of emulsion or science or something – here’s what I did.
Gochujang Potatoes
Ingredients
- 5 lbs baby potatoes, quartered
- 5 spring onions, finely chopped
- 1/4 cup cilantro leaves and stems, chopped
- 1/4 cup minced red pepper
- 1/4 cup minced carrot
- 1/2 cup gochujang vinagrette
Gochujang Vinaigrette
- 2 tbsp gochujang
- 1 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp neutral oil
- 2 tbsp soy sauce
- 1/2 tsp minced garlic
- 1 tbsp sugar (I use 1 1/8 tsp stevia)
- 2 tsp sesame seeds
Instructions
- Boil potatoes, about 15 minutes, in enough water to cover them by an inch. Add 1 tbsp salt to the water.
- Chop vegetables and herbs, and whisk together your vinaigrette ingredients, while potatoes boil.
- When potatoes are fork tender, drain them and let them cool. When cool enough to touch with your (washed!) bare fingers, toss the potatoes in your vinaigrette. Add vegetables and cilantro to bowl and gently shake to distribute throughout potatoes. Enjoy warm or cold.
A malcontent with a heart of gold, Tierra is a first-year medical student, former high school teacher and history PhD candidate, plus mom to four of Bebe’s baddest kids. She curses a lot. Tierra is a DC native but lives in southwest Michigan and will happily exchange writing (hers) for cash (yours).
