Spicy Kimchi Potato Salad for Perfect BBQs is a delicious and easy-to-make side dish that delivers a bold kick for your next cookout. Creamy yet tangy, with crunchy kimchi adding a vibrant texture, it’s a refreshing upgrade to the traditional potato salad. This recipe uses simple pantry staples and comes together in under 40 minutes, perfect for busy weeknights or meal prep. Pair it with my Creamy White Bean & Bacon Tomato Soup for a comforting meal.
Why You'll Love Spicy Kimchi Potato Salad for Perfect BBQs - Easy & Flavorful Side Dish
Try this easy Spicy Kimchi Potato Salad for Perfect BBQs. A tangy, creamy, and spicy twist on classic potato salad - a must-have for summer cookouts!
- Bold fusion of spicy kimchi and creamy potato salad flavors.
- Quick and simple prep using pantry staples.
- Perfectly balances tangy, spicy, and creamy textures.
- Great make-ahead side that keeps well in the fridge.
Ingredients for Spicy Kimchi Potato Salad for Perfect BBQs - Easy & Flavorful Side Dish
Potatoes: Yukon Gold are best for creamy texture, but red potatoes work well. Avoid waxy potatoes like fingerlings.Mayonnaise: Use full-fat for creaminess, or Greek yogurt for a tangier, healthier option.
- Potatoes: Yukon Gold are best for creamy texture, but red potatoes work well. Avoid waxy potatoes like fingerlings.
- Mayonnaise: Use full-fat for creaminess, or Greek yogurt for a tangier, healthier option.
Ingredient Note: Full measurements for Spicy Kimchi Potato Salad for Perfect BBQs - Easy & Flavorful Side Dish are listed in the printable recipe card below.
How to Make Spicy Kimchi Potato Salad for Perfect BBQs - Easy & Flavorful Side Dish
Step 1 — Prep & Preheat
Cook the potatoes: Boil peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain well and let cool slightly.
Step 2 — Cook and Build Flavor
Prepare the dressing: In a large bowl, whisk mayonnaise, gochujang, rice vinegar, sesame oil, sugar, salt, and pepper until smooth.
Step 3 — Finish, Taste, and Adjust
Combine salad: Fold warm potatoes into the dressing, gently mixing to coat. Stir in chopped kimchi, green onions, and cilantro.
Expert Tips for Spicy Kimchi Potato Salad for Perfect BBQs - Easy & Flavorful Side Dish
- Parboil potatoes to start, then finish cooking for better texture.
- Drain kimchi well to avoid excess liquid making salad soggy.
- Use freshly ground black pepper to enhance flavor.
Spicy Kimchi Potato Salad for Perfect BBQs - Easy & Flavorful Side Dish
Try this easy Spicy Kimchi Potato Salad for Perfect BBQs. A tangy, creamy, and spicy twist on classic potato salad - a must-have for summer cookouts!
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup chopped kimchi, drained
- 1/2 cup mayonnaise
- 2 teaspoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Seasonings & Flavor Boosters
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1 tablespoon toasted sesame seeds
Optional Toppings
- Extra kimchi for serving
- Thinly sliced radishes
- Chopped peanuts or cashews for crunch
Instructions
How to Make Spicy Kimchi Potato Salad for Perfect BBQs
- Cook the potatoes: Boil peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain well and let cool slightly.
- Prepare the dressing: In a large bowl, whisk mayonnaise, gochujang, rice vinegar, sesame oil, sugar, salt, and pepper until smooth.
- Combine salad: Fold warm potatoes into the dressing, gently mixing to coat. Stir in chopped kimchi, green onions, and cilantro.
- Finish & serve: Sprinkle toasted sesame seeds on top. Chill at least 1 hour before serving to let flavors meld. Garnish with optional toppings if desired.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Spicy Kimchi Potato Salad for Perfect BBQs - Easy & Flavorful Side Dish FAQs
Yes! Prepare it a few hours or up to a day in advance. Chilling allows the flavors to meld beautifully.
If unavailable, substitute with a mixture of chili paste and a little miso or soy sauce for umami, but adjust to taste.
Place leftover salad in an airtight container and refrigerate. Consume within 3 days for best flavor and texture.
Too much liquid from kimchi or undercooked potatoes can cause sogginess. Drain kimchi well and cook potatoes just until tender.
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