Kimchi Potato Salad

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 1/2 lbs baby gourmet potato blend
• 2 tablespoons apple cider vinegar, divided
• 1/4-1/2 cup cabbage kimchi
• 1 whole green onion, sliced thinly
• 2 tablespoons cilantro, chopped
• 1 raw carrot, shredded
• 3/4 cup mayonnaise
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 tablespoon korean red pepper paste (gochujang)

Recipe

• 1 put potatoes in a pot of cold water and a handful of salt. boil roughly 15-18 minutes. (do not over boil or it will fall apart)
• 2 rinse with cold water so that you can cut the potatoes in half without burning your fingers. cut potatoes in half and then pour 1 1/2 tbsp of apple cider vinegar. set aside.
• 3 in a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 tbsp of apple cider vinegar.
• 4 in a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
• 5 add the mayo dressing and the potatoes to the large bowl and mix gently. refrigerate, then enjoy.