Kimchi Potato Salad
This flavor-packed number serves up a generous tumble of tender spuds, all draped in a bright, punchy mustard-miso vinaigrette that only gets better as it lingers. A healthy dose of kimchi brings that perfect briny snap and a little texture play. Thanks to the miso and mustard, the dressing has a luscious creaminess that’ll have any mayo devotee fully satisfied (trust me—you won’t miss it). And because potatoes are thirsty little things, don’t be shy—a good glug of olive oil and a quick toss before serving keeps everything glossy, vibrant and ready for the table.
Serves 4
INGREDIENTS
4 pounds red potatoes
½ cup olive oil
2 teaspoons toasted sesame oil
2 tablespoons Dijon Mustard
2 tablespoons whole grain mustard
1 tablespoon white or yellow miso
⅓ cup rice wine vinegar
1 teaspoon kosher salt
1 cup kimchi, finely chopped
¼ cup chopped dill, plus more for garnish
2 scallions, thinly sliced, plus more for garnish
1 tablespoon toasted sesame seeds
Freshly ground black pepper
METHOD
Add potatoes to a large pot and fill with cold tap water. Bring to a boil, then reduce to a simmer and cook—uncovered—until potatoes are tender when pierced with the tip of a knife—approximately 6-10 minutes.
While the potatoes are cooking—to a small bowl whisk together olive oil, sesame oil, Dijon mustard, whole grain mustard and miso. Season with black pepper.
Drain potatoes then cut into halves or quarters if they’re large and return them to the pot. Add with rice wine vinegar and 1 teaspoon salt and gently stir until most of the vinegar is absorbed.
Pour dressing over potatoes while they’re still warm along with kimchi and scallions, dill and sesame seeds, gently toss to coat.
Transfer to a serving platter and serve warm or at room temperature.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter