Korean Potato Salad


  • 1 pound Yukon Gold® potatoes, large
  • 3 each garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon Korean pepper flakes or crushed red pepper
  • 2 tablespoons rice wine vinegar
  • 1 cup sliced scallions
  • 2 tablespoons sesame oil
  • 1 tablespoon extra virgin olive oil


  1. Peel and cut potatoes into 1-inch chunks. Place in pot, cover with cold water and bring to a boil. Gently simmer until just done, 15-20 minutes.
  2. Meanwhile, whisk together remaining ingredients and season to taste with salt and pepper.
  3. When potatoes are done, drain well and toss in vinaigrette until well combined. Don't be shy about adding lots of scallions!
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Yield: 8 servings

Sohui Kim
The Good Fork
New York City

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