Sunday, October 16, 2011

lemonny blush potato salad

This is a normal potato salad, with a tiny itsy bitsy twist.

The first time I had potato salad and loved it was the one my friend Alfy made for us for Christmas day a bazillion years ago. It was a normal potato and chives salad, but was so filling and so cooling for the scorching summer's day.

The twist is the red hot pepper paste, gochujang (hangul: 고추장). It gives the salad dressing its (very) mild spiciness and blushing peachy colour.

Peel the potatoes.

Then cut into bite-sized pieces.

Chop the roots off the chives and throw away.

Then chop the chives finely.

In a mixing bowl, add the creamy kewpie mayonnaise. Love love love this mayo, love it with sushi, love it with okonomiyaki, love it.

Add the fresh green chives. But don't add all of them, set aside a tablespoon for garnish.

Add half a tablespoon of the gochujang paste. If you don't have any, you can substitute with red pepper flakes.

For the lemonny bit of the lemonny blush potato salad, grate the zest of 1 lemon

Add the lemon zest to the mixing bowl. And mix thoroughly, but lightly please.

Add freshly cracked black pepper, to taste.

Add lemon juice to taste. I didn't add any to mine because the mayo was acidic enough for me. I was never one to like sour food.

Here it is, the dressing with all of its components, set aside in the fridge while you prepare the potatoes.

In a saucepan, add the potatoes and add water until the potatoes are just covered.

Bring the water to the boil. Cook until potatoes are soft. About 20 minutes.

Check with a skewer or fork after 15 minutes. It should be tender, but not falling apart.

When it's cooked, drain. Then cool down the potatoes rapidly by showering it with cool cool water.

Add potatoes to the dressing and toss lightly to coat.

Look at that beautiful blush colour. Serve with a garnish of more chives.

All there is to do for me (and you) now is to eat it.

Lemonny blush potato salad
by closet domestic bunny

Serves 4 appetiser-sized dishes

  • half tbsp of gochujang (acceptable substitute is red pepper flakes)
  • 5 medium potatoes, peeled and chopped
  • a bunch of chives (17 stalks), without roots, chopped finely
  • 150mL of your favourite store bought mayonnaise
  • zest of 1 lemon
  • juice of lemon, to taste
  • freshly cracked black pepper, to taste

  1. Prepare your ingredients. Peel and chop the potatoes into bite-sized pieces. Remove roots from chives, then chop chives finely. Set aside 1 tablespoon of chives for garnish. Grate the zest of 1 lemon.
  2. Boil the potatoes until they are tender, but still holding they're form. About 20 minutes. Drain the hot water and cool the potatoes with tap water to stop the cooking process.
  3. In a mixing bowl, add mayonnaise, gochujang, chives, lemon and combine lightly. Taste it. Add freshly cracked black pepper and the juice of lemon, to taste.
  4. Combine the potatoes and the dressing, toss lightly.
  5. Serve with a garnish of finely chopped chives.


  1. This potato salad sounds amazing! I don't like normal "American" mayo, but I love Kewpie for sushi, and I can just imagine that it goes really well in this potato salad =)

  2. Hi Peggy, thanks for the really nice comment. And yes, Kewpie mayo or no mayo indeed!

  3. i am so going to be making this tonight - however those are spring onions not chives

    1. Hi Anon, I'm pretty sure they are chives, at least that's what the information tag that came with it said. Chives are very similar to spring onions anyway, just a mini version of it. I did take a really close up picture on one, which might make it look bigger than it actually was.


Thank you for reading. I appreciate your constructive feedback and will answer any questions you might have. Comments that are rude, abusive, written with the intent to advertise, contain profanity or considered spam will not be published.

Related Posts with Thumbnails