I had half a cabbage head and potatoes that I had to use up so this is what I came up with today. I made the kimchi and then I thought that it made sense to add the potatoes “Peruvian Potato Salad Style (partly mashed in)” so they’d just soak up all the yumminess from the well seasoned kimchi. That made the potato salad healthy style. This whole batch of kimchi potato salad only has one tablespoon of sugar and one teaspoon of sesame oil. Also the potato ratio is far less because it is a lot of cabbage too. Serving size is difficult to judge because I don’t know if you want a small side serving or a dish full. Based on the amount of potatoes in this I’d guesstimate this to be eight servings.

Ingredients for around 8 servings

2 lbs potatoes. – peeled, cut into large cubes ( I cut each potato into 6 big chunks 1/3 and half the third)

2 Tablespoons sea salt (to boil the potatoes)

1/2 cabbage medium/small – shred thin on mandolin

1 red bell pepper – shred thin on mandolin, rough chop slightly

4 radish – shred

1/2 cup scallions – sliced thin

1 Asian pear – peeled and shred (you can substitute an apple)

2 Tablespoons gochugaru (This needs to be kept in your freezer or it goes moldy….closest substitute is Aleppo pepper)

3 Tablespoons sriracha – (I like Shark Brand..It’s very smooth)

2 garlic cloves – ground to paste

2 Tablespoons soy sauce

1 Tablespoon sugar

4 Tablespoons rice vinegar

1. teaspoon sesame oil

1/2 teaspoon ground ginger

2 Tablespoons fish sauce (I use Red Boat Brand)

Directions

The peeled potatoes go in a pot with water covering them well. Add sea salt to boil the potatoes. Boil until very soft. (around 15-20 minutes…maybe a little longer if your potatoes are very large)

In a big bowl combine the cabbage, bell pepper, radish, scallions, Asian pear, gochugaru, sriracha, garlic, soy sauce, sugar, rice vinegar, sesame oil, ginger, and fish sauce. This mixture needs to sit and marinate it’s self for about an hour on the counter. When the potatoes are soft you can drain them and stir them into the cabbage mixture. You need to brake them slightly but you don’t want to completely mash them either…you want them nice and lumpy but slightly mashed and creamy for your salad. Liquid will come out of the salad. Mix it a few times gently so you don’t break the potatoes too much. This needs to get refrigerated. You can serve cold, room temperature, or warmed up.

ENJOY!