Spicy Kimchee Potato Salad

  • PREP
    15 MINS
  • COOK
    15 MINS


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


Step 1
In a medium to large pot, bring about 8 cups of salted water to a boil.
Step 2
Add potatoes to boiling water and cook until al dente, stirring occasionally.
Step 3
Mix mayo, kimchee, Sunny’s Kimchee Seasoning, scallion, bacon, and Sunny’s Teriyaki Sauce together. Let sit in fridge until potatoes are ready.
Step 4
Once potatoes are ready, drain and add mayo mixture, reserving about 1/4 cup. Gently turn until potatoes are coated.
Step 5
Place dish in fridge covered and let sit for 30 minutes to an hour.
Step 6
Before serving, add remaining mayo mixture and garnish with more scallion and kimchee.
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