Go Back
Top view of Vegan Kimchi Potato Salad on a white serving plate with a spoon.
Print

Vegan Kimchi Potato Salad

A twist on the classic summer party dish, this Vegan Kimchi Potato Salad is bursting with unexpected delicious flavor.
Course Side Dish
Keyword gluten free, side dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Author Melissa

Ingredients

  • 1 ½ lbs russet potatoes
  • 2 tablespoon apple cider vinegar
  • 1 5.3 oz container non dairy yogurt, plain and unsweetened
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • ¼ teaspoon salt + 2 teaspoon for cooking water
  • ¼ teaspoon pepper
  • ¾ - 1 cup Nasoya Kimchi, chopped I use White Kimchi

Instructions

  • Peel and chop potatoes. Place in a large pot, adding enough water to cover the potatoes by 1 inch.
  • Add 2 teaspoon salt and 1 tablespoon vinegar to the water. Bring potatoes to a boil and reduce to a simmer.
  • Cook stirring occasionally, unti potatoes are easily pierced with a fork, about 10-15 minutes depening on the size of the pieces.
  • Drain and transfer to a shallow dish. Sprinkle with 1 tablespoon vinegar. Allow to cool to room temperature.
  • While the potatoes cook, combine yogurt, pepper, ¼ teaspoon salt, maple syrup, mustard and chopped kimchi in a large bowl. Refrigerate until ready to use.
  • After potatoes have cooled, trasfer them to the bowl of sauce and gently fold together to thoroughly coat.
  • Cover and refrigerate until ready to serve, at least one hour.