Kimchi Potato Salad

A creamy potato salad with a bold twist, featuring classic kimchi for added depth, tang, and unexpected flavor.

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Serves: 6-8

Ingredients

• 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

Instructions

• 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!