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Classic Kimchi
Potato Salad

Classic Kimchi
Potato Salad

5 min
Prep Time

40 min
Cooking Time

45 min
Total Time



  • 1 lb potatoes

  • 6 eggs

  • 10-12 strips bacon

  • 1 cup Classic Kimchi
  • 2 tbsps. gochujang (Korean chili paste)
  • 1/2 cup red onion, diced
  • 1/4 cup lemon juice
  • 1 cup mayonnaise
  • 1 tsp. soy sauce
  • 1/4 cup Dijon mustard
  • 1 tsp. sesame seed oil
  • 2 tsps. garlic, chopped
  • 1 cup scallions, sliced
  • Salt and pepper


  • Preheat oven to 350°F. On a baking sheet lined with foil, line up 10-12 strips of bacon. Cook in the oven for 10 minutes or until crispy. Set aside to cool. Reserve bacon fat for dressing, optional.
  • Boil potatoes on medium-high heat for 10-20 minutes. When the water is boiling, carefully add in 3 eggs to the sauce pot. Reduce heat to simmer the eggs with potatoes for 10 minutes. Remove and set aside the eggs. Continue cooking potatoes until easily pierced with a fork.
  • Cut potatoes into cubes. Peel the hard-boiled eggs, chop, and add to the cubed potatoes. Chop the bacon and add to the potatoes and eggs. Mix well.
  • Add the Classic Kimchi, mayonnaise, lemon juice, and other ingredients into the potato mixture.
  • Gently mix all the ingredients together until evenly coated. Season with salt and pepper to taste.
  • Enjoy!


Kimchi Potato Salad is sure to liven up any summer cookout or picnic! To keep fresh, store in a tightly sealed container. This recipe can be kept in the refrigerator for 3-4 days.

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