Fill a large pot with water, season generously with salt, and bring it to a rolling boil.

While the water heats, scrub the baby potatoes under cool running water to remove any dirt.

Carefully add the clean potatoes to the boiling water and cook for about 15 minutes until just fork tender. Do not overcook them.

Drain the potatoes and rinse them with cold water to stop the cooking process completely.

Preheat the oven to 425°F and line one or two baking sheets with parchment paper.

Spread the cooled potatoes on the prepared sheets with a few inches of space between each one. Use multiple baking sheets if needed.

Use the bottom of a sturdy glass or mug to gently press down on each potato and flatten it into a thick smashed round.

Brush the smashed potatoes with olive oil and sprinkle them with sea salt and freshly ground black pepper.

Bake for 45 to 50 minutes, flipping them three quarters of the way through, until golden and crispy at the edges.

Remove the potatoes from the oven and let them cool on the baking sheet for at least 10 minutes.

While the potatoes cool, combine the Greek yogurt, shallot, gochujang, honey, low-sodium soy sauce, rice vinegar, and ginger in a blender.

Blend until completely smooth, then taste and adjust the seasonings, adding more gochujang or honey if desired. Set aside.

Wash the Persian cucumbers and chop them into small, bite-size pieces.

Add the crispy smashed potatoes and diced cucumbers to a large serving bowl.

Pour the gochujang dressing over the bowl and toss gently until every piece is coated.

Sprinkle the chopped chives over the top.

Serve immediately while the potatoes still have their crunch.