Prepare the Potatoes: Begin by thoroughly rinsing the baby potatoes, then cut them in half or into quarters depending on their size. Place them in a pot filled with cold water and sprinkle in the salt. Bring the water to a boil and let the potatoes simmer for about 10-12 minutes until they’re fork-tender. Once cooked, drain them and allow them to air dry.

Crisp the Potatoes: Preheat your oven to 400°F (200°C). Spread the cooked potatoes out on a baking sheet and toss them with melted vegan butter (or oil), garlic powder, and gochugaru. Make sure each potato piece is evenly coated. Roast them in the oven for 25-30 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.

Make the Sauce: While the potatoes are roasting, prepare the sauce by combining the diced shallots, lemon juice, vegan mayonnaise, gochujang, vegan fish sauce, and a handful of cilantro in a mixing bowl. Taste and adjust the heat level by adding more gochujang if desired.

Assemble the Salad: Once the potatoes are crispy, take them out of the oven and let them cool for a few minutes. Toss them in the bowl with the prepared sauce, ensuring they are well coated. Sprinkle any remaining cilantro and finely chopped chives over the top for garnish.

Serve: Transfer the potato salad to a serving dish. For an added burst of flavor and crunch, consider sprinkling some toasted black sesame seeds on top. This dish can be enjoyed warm or at room temperature.