Creamy Idaho® Potato Salad with Kimchi

Creamy Idaho® Potato Salad with Kimchi

Maria Aponte
Food Blogger
Kimchi and Beans

Yield: 2-3 servings



  1. Boil some water with a sprinkle of salt. Cook the potatoes for about 15 minutes until you can poke them with a fork.
  2. While they boil, sauté the kimchi and the garlic with the oil, so the kimchi will reduce in size a bit. Cook for about 8 minutes and remove from heat.
  3. Once the potatoes are ready, mix them with the kimchi and add the mayo and sour cream. Add a sprinkle of salt if needed. Mix well and serve with a sprinkle of toasted sesame seeds and chopped scallions.