This and No Other Potato Salad by @fitgreenmind

45 min

4 servings

🥔

1 kg

Small potatoes

🫗

15 ml

Oil

🧂

1.5 g

Salt

🌶️

4.6 g

Paprika

🧀

15 g

Vegan cream cheese

🥣

45 g

Vegan yogurt

🍶

7.5 ml

Vinegar

🍬

10 ml

Agave

🌶️

2.5 g

Gochujang

🧅

20 g

Scallion greens

🥕

30 g

Kimchi

  1. Place
    • small potatoes

    Place 1 kg small potatoes in a saucepan and cover them with water.

  2. Boil
    • small potatoes

    Boil the potatoes for 6-7 minutes, until just tender but not falling apart.

  3. Drain
    • small potatoes

    Drain the potatoes thoroughly in a colander.

  4. Cut
    • small potatoes

    Cut the drained potatoes into bite-size chunks on a cutting board.

  5. Preheat

    Preheat the oven to 200°C / 400°F.

  6. Toss
    • small potatoes
    • oil
    • paprika

    Toss the potato chunks with 1 tbsp oil, 2 tsp paprika, and salt to taste.

  7. Spread
    • small potatoes

    Spread the seasoned potatoes in one layer on a baking tray.

  8. Bake
    • small potatoes

    Bake the potatoes for 20-30 minutes until crisp and browned, turning once halfway through.

  9. Combine
    • vegan cream cheese
    • vegan yogurt
    • vinegar

    Combine 1 tbsp vegan cream cheese, 3 tbsp vegan yogurt, and 1/2 tbsp vinegar in a small mixing bowl.

  10. Stir
    • agave syrup
    • gochujang
    • salt

    Stir 1/2 tbsp agave syrup, 1/2 tsp gochujang, and salt to taste into the dressing until smooth.

  11. Chop
    • scallion greens
    • vegan kimchi

    Chop 2 scallion greens and 2 tbsp vegan kimchi into small pieces.

  12. Add
    • small potatoes
    • scallion greens
    • vegan kimchi

    Add the crispy potatoes, chopped scallion greens, and chopped vegan kimchi to the dressing.

  13. Mix
    • small potatoes

    Gently mix until the potatoes are coated with dressing, then serve immediately.

This and No Other Potato Salad by @fitgreenmind

45 min

4 servings

🥔

1 kg

Small potatoes

🫗

15 ml

Oil

🧂

1.5 g

Salt

🌶️

4.6 g

Paprika

🧀

15 g

Vegan cream cheese

🥣

45 g

Vegan yogurt

🍶

7.5 ml

Vinegar

🍬

10 ml

Agave

🌶️

2.5 g

Gochujang

🧅

20 g

Scallion greens

🥕

30 g

Kimchi

Preparation Steps

  1. Step 1/13

    Place 1 kg small potatoes in a saucepan and cover them with water.

    🥔small potatoes
    🍲saucepan

  2. Step 2/13

    Boil the potatoes for 6-7 minutes, until just tender but not falling apart.

    🥔small potatoes
    🍲saucepan

  3. Step 3/13

    Drain the potatoes thoroughly in a colander.

    🥔small potatoes
    🧺colander

  4. Step 4/13

    Cut the drained potatoes into bite-size chunks on a cutting board.

    🥔small potatoes
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Preheat the oven to 200°C / 400°F.

  6. Step 6/13

    Toss the potato chunks with 1 tbsp oil, 2 tsp paprika, and salt to taste.

    🥔small potatoes
    🫗oil
    🌶️paprika
    🧂salt
    🥣large mixing bowl
    🥄spoon

  7. Step 7/13

    Spread the seasoned potatoes in one layer on a baking tray.

    🥔small potatoes
    🍳baking tray
    🥄spoon

  8. Step 8/13

    Bake the potatoes for 20-30 minutes until crisp and browned, turning once halfway through.

    🥔small potatoes
    🍳baking tray
    🥄spoon

  9. Step 9/13

    Combine 1 tbsp vegan cream cheese, 3 tbsp vegan yogurt, and 1/2 tbsp vinegar in a small mixing bowl.

    🧀vegan cream cheese
    🥣vegan yogurt
    🍶vinegar
    🥣small mixing bowl
    🥄spoon

  10. Step 10/13

    Stir 1/2 tbsp agave syrup, 1/2 tsp gochujang, and salt to taste into the dressing until smooth.

    🍯agave syrup
    🌶️gochujang
    🧂salt
    🥣small mixing bowl
    🥄spoon

  11. Step 11/13

    Chop 2 scallion greens and 2 tbsp vegan kimchi into small pieces.

    🧅scallion greens
    🥕vegan kimchi
    🔪chef's knife
    🪵cutting board

  12. Step 12/13

    Add the crispy potatoes, chopped scallion greens, and chopped vegan kimchi to the dressing.

    🥔small potatoes
    🧅scallion greens
    🥕vegan kimchi
    🥣large mixing bowl
    🥄spoon

  13. Step 13/13

    Gently mix until the potatoes are coated with dressing, then serve immediately.

    🥔small potatoes
    🥣large mixing bowl
    🥄spoon

Composition

Ingredients

Types

Vegetables, Fats and Oils, Seasonings, Spices, Plant-based Dairy, Condiments, Fermented Foods, Herbs

Ingredients

Small potatoes, Oil, Salt, Paprika, Vegan cream cheese, Vegan yogurt, Vinegar, Agave, Gochujang, Scallion greens, Kimchi

Notes

Salt (to taste, for the dressing), Vegan cream cheese (a big tablespoon), Scallion greens (chopped), Kimchi (optional, chopped)

Allergens

Soy, Wheat

Dietetics

Dietary regimen

Dairy-Free, Egg-Free

Calories

245 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 48g, Dietary fiber: 6g, Total fat: 7g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 690mg, Sodium: 430mg, Iron: 1.8mg, Calcium: 45mg

Vitamins

Vitamin C: 23mg, Vitamin B6: 0.5mg, Vitamin K: 18µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, colander, large mixing bowl, small mixing bowl, spoon, baking tray, saucepan

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Lunch, Dinner, Picnic, Potluck, Barbecue

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Korean

Geographic

to inform

Various

Aspect

Texture

Crispy, Creamy, Tender, Chunky

Flavors

Savory, Tangy, Spicy, Sweet, Smoky, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep below 4°C / 40°F), freezer : (Not recommended because the potatoes and creamy dressing may become watery and grainy after thawing)