Kimchi Potato Salad

10 30 314
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Kimchi Potato Salad
Health Highlights


681 gm Red mini potato
2 tbsp Apple cider vinegar (divided)
1/2 cup Kimchi
1 stalk(s) Green onion (thinly sliced)
2 tbsp Cilantro (coriander) (chopped)
1 medium Carrots (shredded)
3/4 cup Mayonnaise, low fat
1 tbsp Granulated sugar
1/2 tsp Salt
1/2 tbsp Hot Pepper Bean Paste/Gochujang


Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart).

Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.

In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.

In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.

Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.

Nutrition Facts

Per Portion

Calories 314
Calories from fat 142
Calories from saturated fat 22.2
Total Fat 15.7 g
Saturated Fat 2.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 8.6 g
Monounsaturated Fat 3.8 g
Cholesterol 16.4 mg
Sodium 813 mg
Potassium 893 mg
Total Carbohydrate 40 g
Dietary Fiber 3.5 g
Sugars 8.0 g
Protein 4.5 g

Dietary servings

Per Portion

Vegetables 2.5

Energy sources


Meal Type(s)