Kimchi Potato Salad made with creamy boiled potatoes, cashew based mayo and vegan Korean kimchi! A unique salad with a spicy twist.
Hey everyone, I’m excited to share a new recipe for your next summer outing or party. As you may know, I’m a huge fan of eating cultured vegetables and love incorporating them into my daily meals.
Not just your grandma’s kraut anymore!
Cultured vegetables are everywhere! It seems with every trip to the market, I discover a new flavor combination. Don’t be afraid to give these healing creations a try. I especially love adding kimchi to potatoes and topping a simple salad with beet kraut. You really can’t go wrong.
This updated Kimchi Potato Salad began to take shape as I was tweaking the old version. My older recipe needed a new twist with a little more spice and Kimchi seemed the perfect solution. I love combining pre-made ingredients that add a punch of flavor without much thought.
This potato salad is best served cold. ENJOY!
Kimchi Potato Salad
By Published:
- Yield: 4-6 Servings
Kimchi Potato Salad made with creamy boiled potatoes, cashew based mayo and vegan Korean kimchi! A unique salad with a spicy twist.
Ingredients
- 2 pounds yellow potatoes diced
- 1 cup vegan kimchi
- 3 scallions chopped
- 1 teaspoon sea salt
- 1 cup raw cashews soaked overnight or minimally 2 hours
- 2 tablespoons fresh lemon juice
- zest of 1 lemon
- 1 tablespoon coconut vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons pure maple syrup
- 1 clove garlic
- 1/2 teaspoon sea salt or more to taste
- 1/4 cup water or more to obtain desired creaminess
Instructions
- Using a large pot, add diced potatoes and enough water to cover potatoes. Add 1/2 teaspoon sea salt. Bring potatoes to a boil. Reduce heat to medium-low and continue cooking 15-20 minutes, or until potatoes are fork tender but not over cooked.
- Drain and sprinkle with another 1/2 teaspoon sea salt.
Allow potatoes to cool down and place in refrigerator. We want cooked but cold potatoes for this dish.
- Prepare vegan mayo:
Using a high-speed blender, or food processor, add all ingredients and blend until smooth and creamy. Add more coconut water if needed for desired consistency. Note: Remember to stop the machine and scrape down the sides as needed during the process.
- In a large bowl, combine cold (cooked) potatoes, kimchi and creamy vegan mayonnaise Toss until well coated and taste. Adjust seasoning as needed.
- Garnish with chopped scallions and/or parsley.