Kimchi Potato Salad

Spice up your usual potato salad with spicy, tangy, funky chopped kimchi. But remember to drain it first!
2–4 servings
Prep Time
05 Mins
Active Time
25 Mins

If you see a recipe combining kimchi and carbs, it’s 100% guaranteed to be good. Kimchi fried rice. Kimchi grilled cheese. Kimchi pasta. And now: kimchi potato salad.

When chopped and made into a dressing, kimchi adds a funky zing to your traditional potato salad. Serve it as a vibrant side to fried food or inihaw, maybe snack on it straight out of the fridge (as we have). The cold potatoes add a nice contrast to the kimchi’s warm flavors.


Drain your kimchi for less mess

Kimchi carries a lot of brine. Draining it first does prevents two things:

  • It prevents your potato salad from getting too watery.
  • It prevents your chopping board from looking like a crime scene.

Place the kimchi in a fine-mesh strainer or colander over a bowl, then use your hands to squeeze and wring the kimchi of the bright red brine. Work in batches if you have a small strainer, repeating until all of your kimchi has been drained.

Save the squeezed-out kimchi juice! Add it to your potato salad in small increments to fine-tune the flavor and moisture.


  • 1 kg potatoes
  • 3 cups kimchi
  • ⅓ cup Japanese mayo
  • 1 cup chopped chives
  • 1 tbsp paprika
  • salt and pepper, to taste

Prepare potatoes: Peel potatoes and discard their skins. Chop peeled potatoes into uniform 1 ½-inch chunks.


Boil potatoes: Transfer cut potatoes to a pot. Add enough water to cover, about an inch above the potatoes. Add about 1 tbsp salt. Bring pot to a boil over high heat. Once boiling, reduce heat to medium-low to maintain a steady simmer—a vigorous boil can break the potatoes apart. Simmer potatoes until fork-tender, about 10–15 minutes depending on size. Drain potatoes and let cool before dressing.


Drain kimchi: While waiting for your potatoes to cool down, add kimchi in batches to a fine-mesh strainer over a bowl. Using clean hands, squeeze and wring the kimchi of as much kimchi juice as you can. Transfer drained kimchi to a chopping board. Reserve kimchi juice for later.


Make kimchi dressing: Chop kimchi into bite-sized pieces and transfer to a mixing bowl. Add Japanese mayo, ¾ cup chives, and paprika. Stir with a rubber spatula until combined. Taste and season with salt and pepper. Chill in the fridge for about 10 minutes.


Toss potatoes: Combine cooled potatoes and kimchi dressing in a big mixing bowl. Toss to coat potatoes evenly, making sure not to fold too vigorously and mash the potatoes. If the mixture looks a bit dry or could use more kimchi flavor, adjust with reserved kimchi juice. Transfer potato salad to the fridge and chill, at least 1 hour. Sprinkle remaining chives before serving.


Add 1–2 tablespoons of pommery or yellow mustard to the dressing for a more American-tasting potato salad. For a more full-bodied flavor, add 3–4 tablespoons of sesame oil.

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