Beauty shot of Molly Yeh's Kimchi Potato Salad as seen on Girl Meets Farm, Season 12.
Recipe courtesy of Molly Yeh

Kimchi Potato Salad

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  • Level: Easy
  • Total: 3 hr 35 min
  • Active: 25 min
  • Yield: 6 servings
Kimchi is sauerkraut’s hot Korean cousin and Molly’s on a mission to get it into the kitchen of every Midwesterner. It’s such a great addition to potato salad with the sour tang that cuts the richness of the dressing and it’s such a delicious way to add flavor in the dead of winter when veggies are hard to come by.





  1. For the potatoes: Put the potatoes and salt in a pot and cover with cold water. Bring to a boil, then allow to boil gently for 10 to 12 minutes or until fork tender.
  2. For the dressing: Combine the mayonnaise, miso, kimchi juice, honey, rice vinegar, lemon juice, garlic and ginger in a large bowl and whisk until smooth.
  3. Drain the potatoes, then add to the bowl with the dressing. Add the sausage, scallions and kimchi and toss until fully coated. Add the cilantro and toss gently. Refrigerate for at least 3 hours or overnight. This is best on the second day.
  4. Garnish with additional cilantro and scallions.