I love a good potato salad, warm German, traditional creamy, literally all kinds. This however is the BEST potato salad! So, I’m calling this the greatest creamy gochujang vegan potato salad. Because it is in fact, the greatest! Super simple and makes a bunch, so you can easily bring this to a cookout and please a crowd. Just boil some waxy potatoes, I like to use Yukon gold potatoes. Then once they cool, cube them and toss them in an incredibly yummy creamy gochujang sauce. Fold into a good amount of scallions and prepare to be amazed.
What You Need For This Vegan Potato Salad:
- Yukon Gold Potatoes: You can use any kind of waxy potato.
- Vegan Mayo: I used Follow Your Heart brand.
- Ketchup, Gochujang, Agave and Rice Wine Vinegar: These are whisked into the vegan mayo.
- Salt: To taste.
- Scallions: Fresh chopped scallions go into the potato salad.
I think I realized recently the times when I love a creamy based salad, is when they are a little bit spicy. This creamy gochujang potato salad has that nice spice that makes this the best. You can add more or less gochujang depending on how much you like spice. I made this kinda mid-range spicy to hopefully please most palates. However, you know your palate better than I do! So, have fun with this incredible potato salad. You will not be disappointed!
Why Should You Make This Perfect Vegan Cookout Side Dish?
- Well, to be blunt, this is your new favorite potato salad.
- Summer is coming and that means potato salad season!
- This is not your momma’s potato salad, this is anything but boring.
- It is really easy to make and will keep well if you want to make ahead of time.
- Only 8 ingredients are required for this salad and one of them is salt!
The Greatest Creamy Gochujang Vegan Potato Salad
Ingredients
- 2 Pounds(32oz) Yukon gold potatoes
- 2/3 Cup Vegan mayo, I used Follow your Heart
- 1 1/2 Tablespoons Ketchup
- 1 1/2 teaspoons Gochujang paste
- 2 teaspoons Rice wine vinegar
- 1 teaspoon Agave or maple syrup
- 1/4 teaspoon Salt + more as needed
- 1/3 Cup Green onions, chopped
Instructions
- Put the potatoes, whole, into a large pot of water. Heat on medium high.
- Bring to a simmer and then boil the potatoes for 20 to 30 minutes or until the potatoes are very tender. Poke them with a fork or knife to make sure.
- Drain the potatoes and then let them cool enough to be able to handle them.
- Dice the potatoes into 1 inch cubes. Let cool completely. You can either put them in the fridge to chill faster, or let cool on the counter.
- Once the potatoes are cool, in a large mixing bowl, whisk together the vegan mayo, ketchup, gochujang, vinegar, agave, and salt. Then add in the green onions and stir to combine.
- Pour the diced potatoes into the bowl and toss the potatoes with the sauce until all the potatoes are fully coated.
- Taste and adjust seasonings, adding more salt if needed or more gochujang if you want more spice.
- Now, either serve immediately, or put in the fridge to chill and serve later. If serving the next day, I recommend checking the seasonings again before serving. The potatoes will absorb some salt and may need more.
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Nutrition
This seems like such a great idea for a potato loving gochujang head. . My next adjustments will be less Veganaise, less ketchup and maple syrup, more gochujang.
This just doesn’t have the kick and heartiness we’d like
Incredible! Thanks for the recipe!
OMG this was sooo delicious! Thank you!
I made this for dinner today and it was outrageously good. This is a definite win and I packed a container of it for my lunchbox tomorrow to jazz up my workday.. I can’t wait to think up another excuse to make it again. Yum!
Your blog posts are a delightful mix of entertainment and education.
Wonderful salad! Thank you for the recipe, I’ll make it again and again and again and again and again…