Kimchi Potato Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 57
- Sodium
- 914
- Total: 3 hr 35 min
- Active: 25 min
Ingredients
Potatoes:
2 pounds small red (or baby Dutch) potatoes, cut into 1-inch chunks
1 tablespoon kosher salt
Dressing:
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)
1 pound 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
Directions
- 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.
- 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.
- 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.
- Garnish with additional cilantro and scallions.