1lb small white potatoes, cut into bitesized cubes.
1 cup of mayonnaise
1/2 cup fresh Napa kimchee, chopped
1/4 cup of Sunny’s Kimchee Seasoning
1/4 cup scallion whites, sliced
1/4 cup of thick bacon, crumbled / chopped
2 TBSP Sunny’s Korean Teriyaki Sauce
In a medium to large pot, bring about 8 cups of salted water to a boil.
Add potatoes to boiling water and cook until al dente, stirring occasionally.
Mix mayo, kimchee, Sunny’s Kimchee Seasoning, scallion, bacon, and Sunny’s Teriyaki Sauce together. Let sit in fridge until potatoes are ready.
Once potatoes are ready, drain and add mayo mixture, reserving about 1/4 cup. Gently turn until potatoes are coated.
Place dish in fridge covered and let sit for 30 minutes to an hour.
Before serving, add remaining mayo mixture and garnish with more scallion and kimchee.