Kimchi 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!


  • 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
  • 12 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)


  1. 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.
  2. 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.
  3. 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.
  4. Potato salad can be covered and refrigerated for up to 1 day.


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.