The Greatest Creamy Gochujang Vegan Potato Salad

0 Put the potatoes, whole, into a large pot of water. Heat on medium high.
1 Bring to a simmer and then boil the potatoes for 20 to 30 minutes or until the potatoes are very tender. Poke them with a fork or knife to make sure.
2 Drain the potatoes and then let them cool enough to be able to handle them. 
3 Dice the potatoes into 1 inch cubes. Let cool completely. You can either put them in the fridge to chill faster, or let cool on the counter.
4 Once the potatoes are cool, in a large mixing bowl, whisk together the vegan mayo, ketchup, gochujang, vinegar, agave, and salt. Then add in the green onions and stir to combine.
5 Pour the diced potatoes into the bowl and toss the potatoes with the sauce until all the potatoes are fully coated. 
6 Taste and adjust seasonings, adding more salt if needed or more gochujang if you want more spice.
7 Now, either serve immediately, or put in the fridge to chill and serve later. If serving the next day, I recommend checking the seasonings again before serving. The potatoes will absorb some salt and may need more.