Creamy Idaho® potato salad with kimchi

The following post is a sponsored collaboration with The Idaho Potato Commission and Society Culinaria. All opinions are our own. 

Chicago summer is ridiculously short. As soon as the weather is decent enough, everybody runs outside to have fun by the lake, enjoy a summer festival or gather friends and family for a good barbecue. Every single day counts.

We are particularly big on picnics. Our idea of the perfect “lazy Sunday” is to put together a simple lunch to enjoy in Lincoln Park, followed by a very long siesta.

A good potato salad is a must. Paired with sandwiches or a hearty salad, you can’t go wrong when combining any variety of potatoes with your favorite veggies, spices or condiments. Just take a look at all the great recipes that we found at The Idaho Potato Commission Website. The possibilities are endless.

My mom’s potato salad was actually the first salad I ever learned to make. And it’s so easy and delicious! It’s a combination of cubed Russet potatoes, chopped onions, roasted peppers, apples, vinegar and mayonnaise. I still make variations of that recipe when we go to the park.

But for our next outing, my hubby thought it would be interesting to incorporate flavors from his Korean side of the family. Nabol wanted to add a little bit of mild cooked kimchi and sour cream. The results were amazing.

Nabol used small Idaho® Yukon gold potatoes that perfectly hold the shape while mixing them with other cooked ingredients. But you can use many other potato varieties depending on the texture that you are looking for.

Give our recipe a try! This creamy potato salad with kimchi is the perfect compliment to your next Korean barbecue or any kind of barbecue or picnic. (My mother-in-law would be proud!)

Creamy Idaho® potato salad with kimchi - Ingredients 

• 2 ½ Cups of small Idaho® Yukon gold potatoes, quartered 
• 1 Cup of mild kimchi, chopped 
• 1 Tablespoon of olive oil 
• 1 Clove of garlic, minced 
• 1 Teaspoon of mayonnaise 
• 1 ½ Teaspoons of sour cream 
• 1 Teaspoon of toasted sesame seeds (optional) 
• 1/4 Cup of chopped scallions (optional) 
• Salt to taste 

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. The recipe serves 2 people.