Step 1: Prepare and Roast the Potatoes

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and dry the baby potatoes. Cut them into halves or quarters for even cooking.
3. In a large bowl, toss the potatoes with olive oil, salt, black pepper, and garlic powder until well coated.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Roast for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy.

Step 2: Prepare the Gochujang Dressing

1. In a small bowl, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, mayonnaise (if using), garlic, and ginger.
2. Taste the dressing and adjust the sweetness or spiciness if needed. Set aside.

Step 3: Assemble the Salad

1. Once the potatoes are crispy and golden brown, transfer them to a large mixing bowl.
2. Drizzle the gochujang dressing over the potatoes while they are still warm. Toss gently to coat them evenly.
3. Add green onions, toasted sesame seeds, cucumbers, kimchi (if using), and crispy shallots or peanuts for added flavor and crunch.
4. Serve immediately for a warm salad, or let it cool for a chilled version.