Smashed Potato Gochujang Salad

조리 순서

1. 
   1

   Thaw half a bag of baby potatoes and gently flatten them. Season with ½ teaspoon of salt, then bake in a preheated oven at 180°C (356°F) for about 20 minutes, until golden brown. Adjust the baking time depending on your oven.

2. 
   2

   Cut the cucumber lengthwise into quarters, remove the seeds, and cut into 3–4 cm pieces.

3. 
   3

   Dice the onion and carrot into approximately 1 cm cubes. Let the roasted potatoes cool slightly. Add the prepared cucumber, onion, carrot, and gochujang mayonnaise. Toss gently to combine without breaking the potatoes.

4. 
   4

   Let the roasted potatoes cool slightly. Add the prepared cucumber, onion, carrot, and gochujang mayonnaise. Toss gently to combine without breaking the potatoes.