Korean Potato Salad Bake

Korean Potato Salad Bake is a comforting twist on the classic potato salad, combining tender potatoes with a creamy, tangy sauce and a hint of Korean flavors. This hearty dish is baked to perfection, creating a delightful golden crust that pairs beautifully with any meal.

Ingredients

• Potatoes - 400 grams
• Mayonnaise - 3 tablespoons
• Greek yogurt - 2 tablespoons
• Dijon mustard - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Carrot - 50 grams, grated
• Cucumber - 50 grams, diced
• Green onions - 2, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Gochujang (Korean chili paste) - 1 teaspoon
• Cheddar cheese - 100 grams, grated
• Panko breadcrumbs - 2 tablespoons
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and dice the potatoes into small cubes, then boil them in salted water for about 10-12 minutes or until fork-tender. Drain and set aside.
3. In a large bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, rice vinegar, gochujang, salt, and black pepper until well combined.
4. Add the boiled potatoes, grated carrot, diced cucumber, and chopped green onions to the dressing. Gently fold everything together until the potatoes are well coated.
5. Transfer the potato mixture to a baking dish, spreading it out evenly. Top with grated cheddar cheese and panko breadcrumbs, drizzling with olive oil.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from potatoes and vegetables.
• Contains probiotics from Greek yogurt, promoting gut health.

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