Spicy Kimchi Potato Salad Recipe (2024)

This comment is for another ethnic potato salad, not included by Ms. Clark. The Indian potato (aloo) raita, made with yogurt instead of mayonnaise, can be cool or hot, depending on whether the recipe is from the north or south of India. Advantage: yogurt doesn't spoil as mayo does in hot weather, and also less fattening. Potatoes are cut in small dice after cooking. Add chopped scallions, cilantro, mint, roast cumin, and garam masala, chopped chile, salt and pepper to your taste.

I doubled the amount of kimchi, substituted ketchup for Gochujang and 1/2 of the mayo with non fat yougurt

There's not enough kimchi in this recipe to be noticeable.

What great inspiration for a potato salad. I too thought it needed more kick and added at least twice as much kimchi to taste. Also cut the mayo by 1/2 with yogurt and subbed tomato paste for ketchup. Delicious and even better as left overs.

I too greatly increased the amount of kimchi (from my CSA). The potato salad was great; the next day it was milder so I added a little more kimchi. This is one of those recipes where amounts are very fluid depending on how spicy you like things (and, of course, the heat of your kimchi) but it's a lovely break from a traditional potato salad.

I have made this recipe again and again. We love kimchi and when we discovered that it goes so well in potato salad we were delighted! The ingredients are wonderful together, but I use 14 to 16 ounces of kimchi chopped and add a little extra lime juice. So delicious! Thanks Melissa!

I’ve been making a version of this salad for years, but just came across this recipe. I always use a lot more kimchi than this recipe calls for. And I tend to eyeball ingredients and taste as I go. I will occasionally add some miso or tamari, or sub ketchup for something else with a touch of sweetness. A sprinkle of toasted sesame seeds or a light drizzle of sesame oil if I feel like it. Sometimes I’ll add cucumber for some crunch. You really can’t mess this up. Adjust the ratios as you please.

I doubled the dressing, used more kim chi, and substituted tahini for the mayo (though less of it). Excellent!

Followed the recipe and thought it was plenty spicy. If your kimchi is spicy, the dressing will be spicy.

Any idea if I can make this on Friday to serve at dinner on Saturday?

I make this as a side dish all the time! Great for typical ban chan alongside other Korean food or as a side for a weekend bbq.

This was a hit. I used gochujang (liberally!) instead of the sriracha, and additional kimchi because we love it so. We will be making this again and it would be great to share at a BBQ as something familiar but with a twist.

3 stars with potential to be 5. I stuck to the recipe for the most part, but took commenter's suggestions and added way more kimchi--half a cup, and would do more next time. Not very strong flavor at all, but leftovers 3 days later have more depth. Next time, I would take the suggestion to add gochujang, that would be great. I also missed the richer mouth-feel of other potato salads--this is just potatoes and dressing. I would consider adding hard boiled egg, maybe celery, and perhaps bacon.

Like everyone, I added waaay more kimchi than called for. I had russet potatoes on hand, so I used those rather than the waxy variety and they still tasted great! Definitely making this again

Delicious recipe. I added red and green cabbage, plus some edamame for crunch and texture. Use gojuchang instead of ketchup. Will definitely make this again.

As others say: more kimchi!Btw: Some Asian nations --Thailand is the poster child for this --just love American style ketchup in sauces and such. I don't think it's a false note to use it here, though the suggestion of using Gochujang in the dressing (I'd use both of them, replacing the sriracha with Gochujang) is a good idea.Am I weird because I made this, a bean salad, and monkfish fillets with caper butter for dinner?

use Gochujang instead of ketchup! kewpie mayo for the mayo. double or triple kimchi. GOOD

changes:used red onion - that's what i had - green onions would add nice colorused lemon juice - what i had on handadded very little ketchup - makes it pretty sweet, so add to your tasteupped the kimche to 1/4-1/3 cup - minced - adds nice texturedidn't measure sriracha - just added a healthy squirtreduced mayo to 1 heaping spoon and added 2-3 heaping spoons of plain yogurti don't think you can mess this one up - measuring not neededDELISH

This is delicious!! Add as much kimchi as you can handle…

Great dressing but needs more crunch. The next time I’ll mix more scallions than what the recipe calls for and I will also add some chopped shallots. I mixed fresh chopped cilantro when serving which really gave it a nice finish.

I have made this recipe again and again. We love kimchi and when we discovered that it goes so well in potato salad we were delighted! The ingredients are wonderful together, but I use 14 to 16 ounces of kimchi chopped and add a little extra lime juice. So delicious! Thanks Melissa!