Kimchi potato salad
Try out a flavorful twist on classic potato salad with this zesty Kimchi Potato Salad recipe. Packed with tangy kimchi flavors, it's a must-try for any adventurous foodie.
Ingredients:
- 910g small red (or baby Dutch) potatoes, cut into 1-inch chunks
- 1 tablespoon kosher salt
- 1/2 cup (60 grams) Kewpie mayonnaise
- 2 tablespoons (35 grams) white miso paste
- 2 tablespoons (30 grams) kimchi juice
- 1 tablespoon (20 grams) honey
- 1 tablespoon (15 grams) unseasoned rice vinegar
- 1 tablespoon (15 grams) lemon juice (about 1/4 of a lemon)
- 1 clove garlic, finely grated
- 1 small nub ginger, finely grated (about 1 teaspoon)
- 450g summer sausage, cut into 1/2-inch chunks
- 4 scallions, sliced (about 1/2 cup), plus more for serving
- 1/2 cup (120 grams) jarred spicy napa cabbage kimchi, chopped
- 2 tablespoons (6 grams) cilantro leaves, plus more for serving
Instructions:
- To prepare the potatoes: Place the potatoes and salt in a saucepan and cover them with cold water. Bring to a boil, then simmer for 10 to 12 minutes until they are easily pierced with a fork.
- To make the dressing: Mix together the mayonnaise, miso, kimchi juice, honey, rice vinegar, lemon juice, garlic, and ginger in a spacious bowl until well combined.
- After draining the potatoes, transfer them to the bowl with the dressing. Add the sausage, scallions, and kimchi, then toss everything together until evenly coated. Gently mix in the cilantro. Chill in the refrigerator for a minimum of 3 hours or preferably overnight for enhanced flavors. This dish tastes even better the next day.
- Sprinkle some extra cilantro and scallions on top for a finishing touch.
Summary:
- Calories: 2623 kcal
- Fat: 162 g
- Protein: 97 g
- Carbs: 203 g
- Potassium: 6811 mg
- Magnesium: 326 mg