Spicy Kimchi Potato Salad

Ingredients

Potato Salad

• 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon bacon grease
• 1/2 cup kimchi*, chopped
• 6 eggs, hard boiled, peeled and chopped
• 2/3 cup red onion, small diced
• 4 green onions (white and light green parts), sliced, plus more for garnish
• 2 celery ribs, small diced
• 10 strips bacon, cooked and chopped
• Gochujang Mayo Sauce (recipe follows)
• Toasted black sesame seeds, for garnish

Gochujang Mayo Sauce

• 1 cup Blue Plate®️ Mayonnaise
• 2 tablespoons Gochujang**
• 2 tablespoons fresh lemon juice
• 1/2 tablespoon Sriracha Sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon bacon grease
• 4 garlic cloves, minced
• 1/4 teaspoon Kosher salt
• 1 dash of freshly ground black pepper

Directions

1. Make Potato Salad: Bring potatoes to a boil in a large pot, seasoned with salt. Reduce heat and cook for 20 to 25 minutes or until tender. Drain potatoes and cool by spreading on a baking sheet.
2. Heat a medium skillet over medium-high heat and add bacon grease; when hot, add kimchi. Cook, stirring, until the kimchi is caramelized; set aside to cool.
3. Combine cooled potatoes, kimchi, chopped eggs, red onion, green onions and celery and toss gently.
4. Make Gochujang Mayo Sauce: Combine mayonnaise, Gochujang, lemon juice, Sriracha sauce, soy sauce, sesame oil, bacon grease, garlic, salt and pepper and whisk well.
   Add the mayonnaise sauce to the potato mixture. Gently fold ingredients together until evenly coated.
5. Garnish with sliced green onions and toasted sesame seeds.

*Kimchi is a traditional Korean side dish made of cabbage and other vegetables and spices that are pickled and fermented.

**Gochuang is a Korean chili sauce that can be found in the international aisle of many grocery stores and at Asian cuisine specialty markets