Begin by boiling the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool before halving.

In a mixing bowl, whisk together gochujang, mayonnaise, rice vinegar, sesame oil, and a pinch of salt.

Carefully toss cooled potato halves with the dressing until evenly coated.

Cover the salad with plastic wrap and refrigerate for at least one hour.

Just before serving, garnish with chopped green onions and toasted sesame seeds.