In this rendition, store-bought kimchi perks up a creamy potato salad with heat and texture.
Kimchi can be found in glass jars in the refrigerated aisle.
This recipe was developed by Melissa Gray.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Ingredients
3lb.baby red potatoes, halved, or quartered if large (about 8 cups)
2Tbsp.
plus 1/2 tsp.kosher salt, divided
2 1/2Tbsp.granulated sugar, divided
1Tbsp.
Cook, stirring occasionally, until potatoes are fork-tender, 10 to 15 minutes.
Drain potatoes and place in a large bowl.
Gently toss with 1 tablespoon lime juice and remaining 1/2 teaspoon salt.
Refrigerate, uncovered, for 2 hours.
Gently stir dressing, scallions, and kimchi into potatoes.
Top with sesame seeds and scallions.
