Crispy Gochujang Potato Salad 

Ingredients:

500 g new potatoes
1 teaspoon fine sea salt
1 tablespoon vegan butter, melted (or substitute with vegetable oil)
½ teaspoon garlic powder
1 teaspoon gochugaru (Korean chili flakes) or substitute with red pepper flakes
2 eschallion shallots, peeled and finely chopped
Juice of half a lime
8 tablespoons vegan Kewpie mayonnaise or any store-bought vegan mayonnaise
1-2 tablespoons gochujang paste (adjust according to spice preference)
2 teaspoons vegan fish sauce
Small bunch fresh coriander leaves, roughly torn
Small bunch fresh chives, finely chopped
1 teaspoon toasted black sesame seeds (optional)
Instructions:

Cook the Potatoes:
Place the new potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let them cool slightly.
Crisp the Potatoes:
Preheat your oven to 200°C (400°F). Cut the cooked potatoes in half and place them on a baking sheet. Drizzle with melted vegan butter, garlic powder, and gochugaru. Toss to coat evenly.
Roast in the oven for about 20-25 minutes, or until crispy and golden brown.
Prepare the Dressing:
In a large bowl, combine the chopped shallots, lime juice, vegan mayonnaise, gochujang paste, and vegan fish sauce. Mix well until smooth.
Combine the Salad:
Once the potatoes are crispy, add them to the bowl with the dressing. Toss gently to coat the potatoes in the sauce.
Garnish:
Fold in the torn coriander leaves and chopped chives. Sprinkle with toasted black sesame seeds if using.
Serve:
Enjoy your Crispy Gochujang Potato Salad warm or at room temperature as a delicious side dish!