This was kind of an accidental dish, but this potato salad turned out so good. It’s a sweet, spicy, salty, savory, textural potato salad. We enjoyed it with Korean inspired barbecue chicken for one of our early summer feasts. With a small harvest of new red potatoes and basil from the garden, I was looking for a new salad to make. Something that would go well with the chicken we were marinating. A little of this and a little of that and I came up with this! Hope you try it. It’s good and would be great with any grilled meats or burgers or sandwiches.

Makes 6 portions


  • 2 lbs organic new red potatoes
  • 1 T Kosher salt
  • 2 T extra virgin olive oil
  • 1 T sesame oil
  • 2/3 C good mayonnaise
  • 2 T Gochujang paste
  • 1 T Rice wine vinegar
  • 1 T fresh garlic, grated (approximate 2 cloves)
  • 1 tsp Agave (or honey or maple syrup)
  • 1 T sriracha (optional)
  • 1 tsp fresh lime juice
  • 1/4 teaspoon Kosher salt
  • 1/2 C fresh organic basil, chiffonade cut
  • 1/3 C organic scallions, chopped
  • 1 C organic heirloom tri-colored cherry tomatoes, cut in half
In a large stock pot filled halfway with water, add one tablespoon salt and bring to a boil.  Add potatoes and cook on medium-high heat for about 10 minutes – until partially cooked. Drain potatoes in a colander. Turn oven to 450. When potatoes are cool enough to handle, cut into into bite size chunks (cutting them into sixths or eighths – depending on size of potato). On a parchment lined sheet pan, pour out cut potatoes and toss with olive oil and sesame oil until potatoes are well coated. .Roast in oven for 10 minutes or until lightly caramelized. While potatoes are roasting, make the gochujang dressing. In a medium size bowl, add mayo, gochujang, rice wine vinegar, grated garlic, agave, sriracha, lime juice and salt. Mix until thoroughly incorporated. When potatoes are done, pull from oven and let cool. When cooled, toss cut potatoes into bowl of gochujang dressing and mix so potatoes are fully coated. Gently fold in basil and scallions, mix again. Then add cherry tomatoes and mix one more time. Taste for seasonings and add more salt if needed. Chill salad for at least 2 hours before serving. Garnish with whole basil leaves.


  • Gochujang is typically vegan, so for a vegan version, the only change in ingredients would be the mayonnaise. Substitute typical mayo for vegan mayo
  • Adding fresh peas or celery or broccoli would not only add crunch and color, but more bulk to your salad
  • Adding cilantro in place of basil would be a nice flavor profile