Spicy Kimchi Potato Salad

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Spiked with kimchi and sriracha, this Korean-inspired potato salad explodes with yummy flavors.

Transfer potatoes to large saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until fork-tender. Drain. Let potatoes cool slightly.
Cut warm potatoes in half or into 1-inch chunks and transfer to large bowl.
In small bowl, stir together kimchi, lime juice, ketchup, soy sauce and sriracha. Pour over potatoes and stir to coat. Set aside to cool as the flavors infuse into potatoes. Let cool completely.
In another small bowl, stir together mayonnaise, sesame oil, garlic, ginger, salt and pepper. Pour over potatoes mixture.
Add scallions to potatoes mixture. Toss until well coated. Cover and refrigerate for 10 to 15 minutes or until flavors are married.

2 lbs Washington State red potatoes, scrubbed (peels on; cut into 1-inch pieces)

2 tbsp finely chopped drained kimchi

2 tbsp freshly squeezed lime juice

1 tbsp ketchup

1 tbsp soy sauce

1 tbsp sriracha hot sauce

1/4 cup mayonnaise or vegan mayonnaise

1 tbsp sesame oil

1 clove garlic, minced

2 tsp minced fresh gingerroot

1/4 tsp salt

1/4 tsp black pepper

4 green onions, thinly sliced

Garnish salad with more kimchi, green onions and a sprinkle of toasted sesame seeds before serving if desired.

For variation, top potato salad with vegan or regular crispy-cooked bacon.