Ingredients

• 2/3 cup mayonnaise
• 3 T fine chopped scallion whites
• 2 T chopped kimchi
• 1 1/2 T Gochujang or ketchup
• 2 t lime juice
• 1 1/2 t sriracha or other hot sauce
• 1/4 t kosher salt
• 2 lbs small waxy white or yellow potatoes, cut about the same size

Directions

• In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by one inch. Bring to a boil over medium-high heat and cook until potatoes are just tender. 15 to 20 minutes. Drain and cut potatoes into 1 1/2" chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasonally if necessary. Garnish with scallion greens and more lime juice to taste.

The recipe came from Josh and Sharon. They say use double or even triple the amount of kimchi and to use gochujang instead of ketchup. Perhaps try roasting the potatoes instead of boiling.

Source: https://cooking.nytimes.com/recipes/1017403-spicy-kimchi-potato-salad