Crispy Gochujang Potato Salad for Flavorful Fun

Crispy Gochujang Potato Salad features roasted potatoes combined with gochujang and vegan kewpie mayonnaise for a flavorful dish.

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Preheat your oven to 200 °C (fan oven) or preheat your air fryer to 180 °C.
Wash the potatoes thoroughly and place them in a large pot of boiling water with 1 teaspoon of sea salt.
Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes well.
Add the melted vegan butter, garlic powder, gochugaru, and a pinch of fine sea salt; toss to coat the potatoes.
Spread the potatoes on a baking sheet and gently crush them until they burst but remain in one piece.
Bake the potatoes in the oven for about 20 minutes until crispy, or air fry until golden and fragrant.
Combine the shallots and lime juice in a small bowl and let them pickle for about 5 minutes.
Whisk together the vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and coriander leaves.
Remove the crispy potatoes from the oven or air fryer and let them cool for about 5 minutes.
Transfer the potatoes to a serving plate, dress with sauce, sprinkle with chives and sesame seeds, and serve!