The Greatest Creamy Gochujang Vegan Potato Salad
Super easy, creamy, spicy vegan potato salad!
Servings: 8
Calories: 215kcal
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.
Video
Notes
If you aren't a huge fan of spice you can add a little less gochujang!
Nutrition
Calories: 215kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Sodium: 140mg | Potassium: 502mg | Fiber: 3g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 1mg