Ingredients
Serves 2–4
For the Salad
- 2 large potatoes, chopped into bite-size pieces (or ½ bag mini potatoes)
- ¾ cup kimchi, divided
- ½ cucumber, chopped and de-seeded
- ½ Granny Smith apple, cut into slivers
- 1 scallion, finely chopped
- 1 sprig cilantro, minced (or parsley)
- ½ cup diced pickled carrot and daikon (optional)
- 1 pinch salt
- 1 pinch pepper
For the Kimchi Aioli
- ½ cup Greek yogurt or skyr
- ½ cup low-fat mayo
- ½ lime, juiced
- ½ tsp sriracha
- 1 tsp miso paste
- 1 clove garlic
- Salt and pepper to taste
Method
- Preheat oven to 425°F. Boil potatoes in salted water until soft.
- While potatoes boil, blend all kimchi aioli ingredients (including ¼ cup of the kimchi) in a food processor on high. Season with salt and pepper. Refrigerate.
- Once boiled, transfer potatoes to a baking pan, lightly squish each one, and roast approximately 15 minutes until crispy. Cool in the refrigerator until cold.
- Mince the remaining kimchi into smaller pieces.
- Toss chilled potatoes with the kimchi aioli in a large bowl. Fold in scallions, cucumber, remaining kimchi, apple, pickled vegetables, and cilantro. Season to taste.