So Bowl #2 and I have just come to accept that we’re the kind of people whose well-being depends a little pitifully on warm weather. I feel like that should have been obvious to two people from Hawaii and South Carolina, but with every Northeastern spring that’s come along we’re still baffled at how suddenly we’re real people again, wanting to do things and go places and see folks, hatched from gloomy, hibernatory sofa-dwellers who would never do a crazy thing like, say, leave the house. But that weather is here now, and we’re at the park on weekends and rattling iced coffees and out and about, and it’s amazing! I think the thaw is even more pronounced this year, now that we have less than two months to go until our wedding and we’re getting into what feels like the best parts of planning — the (strangely fun) seating chart, music playlists, naming our tables, planning out the program. Evenings where we plan to go to bed at a reasonable hour launch suddenly into late nights because we can’t stop talking about what readings to do at the ceremony and when during dinner the toasts should be. It’s beginning to feel real, and I love it.
But back to the real point! Since the glorious weather lately has us outside more and more, I thought it was time for a recipe for the picnics and long weekends ahead. This is an easy-peasy recipe for potato salad (one of B2’s favorite things) that incorporates kimchi (one of his other favorite things!) Given that regular potato salad already has a bit of tang from vinegar and sweet pickle relish, I figured the tart bite from the kimchi would fit in perfectly, with enough gentle heat to be lively but not overpowering. And for a few more hints of Eastern flavor, there’s a touch of green onion, and a splash of rice vinegar in place of regular distilled white or apple cider. The result was even better than I imagined — a subtle infusion of some of my favorite Korean flavors, but just enough to celebrate, and not mask, the good old mayonnaise-y non-salad underneath. I hope you enjoy it! (But not as much as I did, because I ended up eating an entire Tupperware and giving myself a stomachache.)
P.S. You can find a few behind-the-scenes shots for this post, plus some words about the blogging process, in a little interview I did with Bloglovin’!
PrintKimchi potato salad (& regular too!)
For anyone feeling traditional, I’ve included instructions on how to adapt this recipe for a regular potato salad in the Notes below. Either way, this is potato salad the way I like it — with a touch of sweetness, extra hard-boiled eggs, and plenty of crunchies. Enjoy!
Ingredients
- 1 lb potatoes of your choice, peeled and cut into 3/4-inch cubes (I used white here because they were on sale; red, russet, or fingerling would all work well)
- 1 tbsp salt
- 1 tbsp rice vinegar (or other mild vinegar; apple cider would work well)
- 1/2 cup kimchi, storebought or homemade finely diced
- 1 small shallot, minced
- 1 scallion, thinly sliced, plus more for garnish if desired
- 1/3 cup mayonnaise, or more depending on your preference
- 1–2 tsp honey (optional)
- 1 tsp of your favorite mustard
- 1/4 tsp ground black pepper
- more salt, to taste
- 2 large hard-boiled eggs, peeled and diced
- gochugaru for sprinkling on top (optional)
Instructions
- Place the potatoes in a pot with enough cold water to cover them by one inch. Bring to a boil, add 1 tablespoon salt, reduce the heat to medium and simmer until a paring knife slides through without resistance, about 5-6 minutes. Unlike for mashed potatoes, you’ll want to cook these to a little less than fork-tender.
- Drain the potatoes and transfer to a large bowl. Add the vinegar and toss gently to combine. Let stand until the potatoes are room temperature — I transferred them to the fridge and chilled for about 20 minutes.
- Meanwhile, in a small bowl, stir together the kimchi, onion, scallion, mayonnaise, honey, mustard, and black pepper. Add the eggs to the potatoes, then use a rubber spatula to fold in the dressing. If needed, add a few more tablespoons of mayonnaise to loosen the salad. Cover and refrigerate until chilled, about 1 hour. Enjoy cold, garnished with extra scallions and gochugaru, if desired.
- Potato salad can be covered and refrigerated for up to 1 day.
Notes
For regular potato salad, omit kimchi and scallions, increase mustard to 1 1/2 tsp, and add 1/4 cup diced celery, 2 tbsp sweet pickle relish, and 1 tbsp minced fresh parsley.
By Marloes Thuis
Hello! Thanks for the recipe, it looks delicious!
tworedbowls
I am so glad to hear that! Thank you!!
Erica
Ah girl you know I love the Korean inspired dishes! My boyfriend is starting to get on board with the whole kimchi thing and this looks like something he would eat up. Such a perfect summery dish. And you know I’m obsessed with your styling, beautiful yet again!!
tworedbowls
YAY!! Kimchi for everyone!!! 🙂 Thank you so much for the kind words, Erica!
themoonblushbaker
I am going into to hiding because the winter days in the southern hemisphere have seriously harshed my mellow. What I would give to be at your place! All I can say is WOW! at this salad! The spicy, tangy and textural feel to this potato salad makes it more of main than a side dish. Actually pass me a bowl of this and I would be happy 🙂
tworedbowls
Hahaha omg “harshed my mellow” — YES. Ugh I feel you. Let’s just switch hemispheres every six months. Or all move to Hawaii.
Gerlinde
Flavor is so important in the preparation of food. So why not Kimchi potato salad. What a great idea.
tworedbowls
Thank you so much, Gerlinde!
Amanda | What's Cooking
I really like fusion recipes where you brighten a staple with another staple and it turns just wonderful. Great idea and great photos. Spring brings me back to life too. And you really are at the fun part of the planning. Cherish it!
tworedbowls
I love that about staples, too! It’s like when you introduce your close friends to other close friends and they hit it off 😉 The best. And you’re so right — we’ll definitely do our best to live in the moment 🙂 it’s really such a fun, giddy time. Thanks so much for such sweet words, Amanda!
Brooke Bass
Ohh I have been looking for a unique mayo-based potato salad recipe! It’s surprisingly hard to come by, so glad you posted this. Also, yayyy for the wedding getting closer! I can’t wait to see the pics!!!
PS: I read the BL interview last week and LOVED it! You said at one point that the blog “both creates and preserves memories.” So well said and I could not agree with you more, Cynthia!
tworedbowls
You always make me smile, Brooke!! Thank you so much for the sweetest comments 🙂
molly yeh
isn’t the seating chart fun?! it’s like a puzzle!!! we still have ours mapped out on a piece of cardboard laying around… also POTATO SALAD. i do love potato salad. i didn’t always love it. but in the past few years, i have become a potato salad lady.
tworedbowls
YES to all of this!! Also a recent tater salad convert (high five) aaaand I’m pretty sure we are never taking that sticky-note explosion off the wall ever. Until they all lose their adhesiveness and start falling off.
🙁
wallflourgirl
HA–weather is basically the dictator of how my day will go, all the time. Kind of sad, really–but I guess it’s a good thing that I live in California then, eh? Can’t complain–plus this salad! I have kimchi! I have potatoes! I’m getting ready to make this, whoo!
tworedbowls
SAME!! So sad, but so real. I’m thinking I need to come join you in Cali.. And yayayay I hope you love it if you try it!!! Hope you’re doing well Ala!!
Betty | le Jus d'Orange
This is such a fun fusion dish! I wasn’t a big fan of potato salad, but this might push me over the edge. It helps that 1) my husband LOVES potato salad and 2) I’m making a batch of kimchi as we speak, so I really don’t have an excuse, do I?
So glad you’re enjoying the process of wedding planning. It’s so precious!!!
Jessie Snyder | Faring Well
YES. Yay for warmer weather (hopefully soon here too) and feeling like real human beings again! We are form Arizona and California so we feel you on relying so heavily on sunshine as a source of LIFE! Plus this recipe – kimchi! Brilliant, I just love it. So ready for a picnic now. Happy wedding planning you two bowls! So exciting! <3
Abby
I adore this, Cynthia! Your photos are incredible – I know I’m always saying that, but it’s just so true.
<3
thejameskitchen
How did you know? I was beginning to wonder what to do with the rest of my kimchi batch and a potato salad is perfect for the upcoming long weekend. Many thanks from Nicole
Rebecca @ DisplacedHousewife
This sounds like a merger of two of my favorite things: potato salad and kimchi. YES YES and YESSS!!!!
Lindsey
i’m so happy to hear you two are enjoying the last few bits of planning before the BIG day! i can imagine there is quite a lot of excitement and happiness buzzing around your home 🙂 🙂 and isn’t this weather insanely beautiful!? i can totally relate to feeling revived and alive again, it feels so so good! love the idea of kimchi all up in a picnic-y tater salad – yum! hugs + sunshine, xo.
rovinglights
I’ve just started making my own kimchi and I’m looking where to use it. This is so perfect!
Renee Kemps
Less than 2 months!! So incredibly exciting!!!! I’m so happy for you(: And this potato salad looks delicious and is surely perfect for a picknick!
Tieghan
YAY for warm weather and picnics! It is still snowing here…enter GIANT sad face, but I am already making summer foods too, I mean, I can’t help it. Both potato salads looks amazing!
Ellie@fitforthesoul
Eeek, it’s like I’m re-living the wedding days through you all over again!!! ^_^ But one thing I’ll say–I absolutely hated the seating chart and I think it’s confirmation that I despise anything to do with coordinating things on paper.
Also, how do you always come up with the yummiest and most clever ways of incorporating kimchi? This is lovely and I can’t wait to make it, Cynthia! It’s so simple there’s no excuse to NOT make it, right?
jenniferdstevens
Combining all of my favorite things in one dish!!! Love your photos 🙂
http://www.adventurousappetite.com
Kathryn
The weather here hasn’t been quite as good as NYC by all accounts so we’re yet to break out the picnic-ware but I feel it’s only a matter of days and then this potato salad (with kimchi!!) has zoomed right to the top of the to-make list!
Millie | Add A Little
I am such a potato salad addict and the addition of kimchi sounds perfect – I 1000% know that I would also eat a whole tupperware to myself (most likely in the morning haha!)
Nik@ABrownTable
First, I’m kinda excited I will finally get to meet you in NYC this year. And two, kimchi love on this post! I have a Korean-Japanese market two blocks from where I live and the kimchi aisle is my favorite. They have endless options of kimchi varieties that make it so exciting. Kimchi in potato salad is pure genius!
reagan the recipe hoarder
wow! i never thought of that combination. but just wow. sounds amazing.