Creamy Idaho® Potato Salad with Kimchi


  • 2 ½ cups of small Idaho® Yukon Gold potatoes, quartered
  • 1 cup of mild kimchi, chopped
  • 1 tablespoon of olive oil
  • 1 clove of garlic, minced
  • 1 teaspoon of mayonnaise
  • 1 ½ teaspoons of sour cream
  • 1 teaspoon of toasted sesame seeds (optional)
  • ¼ cup of chopped scallions (optional)
  • salt to taste


  1. Boil some water with a sprinkle of salt. Cook the potatoes for about 15 minutes until you can poke them with a fork.
  2. While they boil, sauté the kimchi and the garlic with the oil, so the kimchi will reduce in size a bit. Cook for about 8 minutes and remove from heat.
  3. Once the potatoes are ready, mix them with the kimchi and add the mayo and sour cream. Add a sprinkle of salt if needed. Mix well and serve with a sprinkle of toasted sesame seeds and chopped scallions.
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Yield: 2-3 servings

Maria Aponte
Food Blogger
Kimchi and Beans

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