Kimchi is sauerkraut’s hot Korean cousin and Molly’s on a mission to get it into the kitchen of every Midwesterner. It’s such a great addition to potato salad with the sour tang that cuts the richness of the dressing and it’s such a delicious way to add flavor in the dead of winter when veggies are hard to come by.
| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds small red (or baby Dutch) potatoes, cut into 1-inch chunks
- 1 tablespoon kosher salt
- 1/2 cup (60 grams) Kewpie mayonnaise
- 2 tablespoons (35 grams) white miso paste
- 2 tablespoons (30 grams) kimchi juice
- 1 tablespoon (20 grams) honey
- 1 tablespoon (15 grams) unseasoned rice vinegar
- 1 tablespoon (15 grams) lemon juice (about 1/4 of a lemon)
- 1 clove garlic, finely grated
- 1 small nub ginger, finely grated (about 1 teaspoon)
- 1 pound summer sausage, cut into 1/2-inch chunks
- 4 scallions, sliced (about 1/2 cup), plus more for serving
- 1/2 cup (120 grams) jarred spicy napa cabbage kimchi, chopped
- 2 tablespoons (6 grams) cilantro leaves, plus more for serving
Instructions
- For the potatoes: Put the potatoes and salt in a pot and cover with cold water. Bring to a boil, then allow to boil gently for 10 to 12 minutes or until fork tender.
- For the dressing: Combine the mayonnaise, miso, kimchi juice, honey, rice vinegar, lemon juice, garlic and ginger in a large bowl and whisk until smooth.
- Drain the potatoes, then add to the bowl with the dressing. Add the sausage, scallions and kimchi and toss until fully coated. Add the cilantro and toss gently. Refrigerate for at least 3 hours or overnight. This is best on the second day.
- Garnish with additional cilantro and scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 57 mg |
| Sodium | 914 mg |
Reviews
My husband and I live in Maine and finding all the ingredients took a little bit, but we found them, and it was all worth it. So good. Couldn’t wait longer than the 3 hours to eat it. Not much leftover either. We used it as a meal itself. Will definitely make it again.