Here is our version of the traditional potato salad, with some twists 😉 Kimchi will add a touch of acidity, crunchiness, and a nice orange colour . The result is a very juice and umami potato salad, ideal for the hot months of summer. We're sure you'll love it!
Level: Easy Time: 1h + rest Servings: 2 -4
4-6 tbsp Ragi Kimchi (Our kimchi with celery would be our favorite option)
4 medium potatoes, peeled and quartered
5 medium carrots, peeled and roughly chopped
1/2 c green peas, cooked
1/2 c canned roasted peppers, chopped
1 c vegan mayo
Salt and pepper
1 tbsp kala namak (optional)
In a pot, bring water to a boil.
Add salt and the carrots. Cook for 8 min.
Add the potatoes and cook for 20 more minutes.
Take them out of the water and either chop them into tiny pieces or place them into a bowl and mash them with a fork.
Add the green peas, peppers, kimchi, mayo, salt, and pepper. Mix.
Let it rest in the fridge for at least 2 hours or overnight.
This Potato Salad with kimchi can be served as a starter or as a main dish. You can spread it on a toast, or use it as a filling in endive and lettuce leaves. It's also a great dip for chips 😋
We'd love to see your creations! Send us a picture or tag us on Instagram @ragi.food
Click to restock on kimchi 🧡