Crispy Smashed Potato Salad with Spicy Gochujang Sour Cream Dressing

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 2

Ingredients

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For the Crispy Smashed Potatoes

  • 8 medium baby golden potatoes, thoroughly scrubbed clean

  • 1 tablespoon olive oil

  • Kosher salt and freshly ground black pepper, to taste

For the Spicy Gochujang Dressing

  • 1 cup sour cream (add extra if you prefer a thicker consistency)

  • 1/2 small shallot, thinly sliced

  • 1 tablespoon gochujang (Korean fermented chili paste)

  • 1 tablespoon honey

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice wine vinegar

  • 1/2 tablespoon freshly minced ginger

For the Salad Toppings

  • 1/4 cup chopped cooked chicken breast

  • 1/4 cup crumbled crispy cooked bacon

  • 1 large green onion, thinly sliced

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Bring a large pot of generously salted water to a rolling boil, then add the whole potatoes. Boil for roughly 15 minutes, just until they are fork-tender (avoid overcooking to prevent mushy potatoes later). Drain immediately, rinse the potatoes with cold water to stop the cooking process, and set them aside.

  2. Line a large baking sheet with parchment paper for easy cleanup. Arrange the par-cooked potatoes on the prepared sheet, leaving plenty of open space between each one. Use the flat bottom of a sturdy drinking glass or coffee mug to gently press down on each potato to smash it into an even disc. Brush every potato with olive oil, then season evenly with salt and pepper.

  3. Bake the potatoes in the preheated oven for 30 to 40 minutes, until the edges turn deep golden brown and the potato surface crisps up. Remove from the oven and let cool to room temperature.

  4. While the potatoes bake, make the dressing: add all dressing ingredients (sour cream, shallot, gochujang, honey, soy sauce, rice vinegar, and ginger) to a food processor or blender. Pulse or blend until the mixture is completely smooth. Taste and mix in extra sour cream if you prefer a thicker, milder dressing.

  5. To serve, arrange the cooled crispy potatoes on a serving plate. Sprinkle on chopped chicken first, followed by crumbled bacon, then top with sliced green onion. Drizzle your desired amount of dressing over the salad, and serve any extra dressing on the side for dipping.