Gochujang Smashed Potato Salad

This isn’t your nan’s potato salad! I’ve given the classic a bold Korean twist by swapping the usual creamy dressing for a spicy-sweet gochujang version that packs a punch. Instead of simple boiled potatoes, I roast smashed baby spuds until they’re crispy on the outside and fluffy inside, creating the perfect base for the fiery dressing.

Every bite combines smoky bacon, sweet corn kernels, and a creamy-spicy gochujang sauce—a combination that’s impossible to resist. Whether it’s for a weekend barbecue, summer picnic, or casual dinner, this dish delivers comfort food with attitude.

Why gochujang is the dressing secret you didn’t know you needed

The genius lies in the contrast of flavours and textures. The roasted smashed potatoes capture every drop of that umami-packed dressing, while the corn adds bursts of sweetness, and the bacon brings smoky saltiness. The result? A crave-worthy salad that’s hearty yet refreshing, and even better served at room temperature—perfect for make-ahead entertaining.

💡 Pro tip: The dressing is just as incredible drizzled over grilled veggies or used as a dip for chips!

Key ingredients in this gochujang potato salad

• Baby potatoes – ideal for smashing and roasting; they turn wonderfully crispy.

• Corncobs – fresh corn provides sweetness and vibrant colour.

• Bacon rashers – add smoky crunch; swap with pancetta or leave out for a vegetarian version.

• Gochujang – the Korean chilli paste that brings balance between heat, sweetness, and depth.

• Whole-egg mayonnaise & sour cream – create a creamy base that tempers the spice.

• Green shallots & parsley – brighten and freshen the dish beautifully.

Recipe notes

• Smash potatoes to 1–2cm thick for maximum crispiness.

• Don’t overcrowd the tray; give potatoes room to roast, not steam.

• Dressing can be made 2 days ahead; assemble salad up to 4 hours before serving.

• Vegetarian? Skip the bacon and add toasted cashews for crunch.

Ingredients (10)

1.5kg baby washed potatoes
400g pkt corn cobettes
3 rindless middle bacon rashers, coarsely chopped
1 green shallot, thinly sliced diagonally
Chopped fresh parsley, to serve

Gochujang Dressing
80g (⅓ cup) whole-egg mayonnaise
2 tbsp sour cream
1½ tbsp gochujang
1½ tbsp milk
1 tbsp fresh lemon juice

Method

1️⃣ Preheat oven to 200°C (180°C fan). Line a baking tray with baking paper.
2️⃣ Boil potatoes 10 mins, then add corn for 5 mins. Drain and cool slightly.
3️⃣ Smash potatoes on tray, spray with oil, season, and roast 1 hr until golden.
4️⃣ Cook bacon until crisp. Add corn kernels and char 3–5 mins.
5️⃣ Mix dressing ingredients in a bowl. 6️⃣ Layer potatoes, bacon-corn mix, and dressing on a platter. Garnish with shallots and parsley.

Nutrition (per serving)

Energy: 1555 kJ (372 cal) | Protein: 12.4g | Fat: 12.9g | Carbs: 50.7g | Health Score: 6.9 (Medium)