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Gochujang Potatoes

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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.