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Gold Kimchi Potato Salad




10 minutes

Cook Time:

20 minutes


  • 1kg of red potatoes or other suitable salad variety
  • 200g of green beans
  • 410 of Organic Gold KimchiOrganic White Kimchi or red kimchi (red used in picture)
  • 70g of mayo or Cashew Cheese (mayo used in picture)
  • salt to taste
  • optional extras (boiled egg wedges, bacon pieces or protein of choice, corn kernels, red onion, fresh coriander)

How To

  • Wash and cut potatoes into even size cubes.
  • Trim beans and cut into bite sized pieces
  • Place potatoes in large pot with cold water and bring to boil.
  • Check potatoes regularly after the boiling starts with a fork, add the beans for the last minute of cooking.
  • Drain potatoes and beans into a colander and leave to cool completely
  • Chop up the kimchi and mix well with the mayo/cashew cheese and other optional ingredients.
  • Rinse the kimchi pack or jar clean and leave it on your dish rack to dry overnight, so you can add it to your soft plastic recycling to return to store or your council collection bin.
  • Mix kimchi dressing onto cold potatoes/bean gently.
  • Taste, add salt and coriander to taste.
  • Mix well to combine.