Serves 6
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) fresh lime juice
¼ cup (60 ml) fish sauce
¼ cup (60 ml) water
¼ cup (60 ml) dry white wine
1 garlic clove, minced
2 red Thai chilies, minced, with or without seeds
1 ½ cups (375 ml) kimchi, homemade or store-bought, divided
1½ lbs (750 g) sweet potato scrubbed, cut into ¾-in (2 cm) chunks
1½ lbs (750 g) small new potatoes, halved
1½ cups (375 ml) celery chopped crosswise into ¼-in (0.5 cm) crescents
½ cup (125 ml) diced red onion
½ cup (125 ml) chopped fresh cilantro leaves and tender stems


  1. To make dressing, in a blender, mix brown sugar, lime juice, fish sauce, ¼ cup (60 ml) water, wine, garlic and chilies until sugar has dissolved. Add ½ cup (125 ml) kimchi and blend until well combined and smooth. Transfer to a large bowl. Roughly chop remaining 1 cup (250 ml) kimchi and stir into dressing. Set aside.
  2. To prepare potatoes, set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add potatoes, cover and bring to a hard simmer over medium-high heat. Cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Transfer potatoes in a single layer to a baking tray and let cool for at least 5 minutes. Alternatively, if you don’t have a steamer basket, place potatoes in a large saucepan, add cold water to cover and bring to a boil over high heat. Cook until tender when pierced with a fork, about 20 to 30 minutes. Drain and transfer in a single layer to a baking tray and let cool for at least 5 minutes.
  3. To large bowl with dressing add celery, onion, cilantro and mix well. Add potatoes and gently fold into dressing to coat. Cover and refrigerate for at least 1 hour or until you are ready to enjoy. Potato salad will keep refrigerated for up to 3 days.
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