In a large pot, combine the potatoes and the 1 tablespoon of salt.

Fill the pot with cold water to cover the potatoes and about 1 inch above. 

Bring the pot, uncovered, to a boil. 

When the pot has begun to boil, set the timer for 8 minutes and cook, just until the potatoes are barely fork tender. 

While the potatoes are cooking, in a small bowl combine the mayonnaise, Greek yogurt, Gochujang, pepper, sugar, ½ teaspoon salt, the sesame oil, and the sweet pickle relish. 

Place the Gochujang mixture in the fridge until ready to add to the potatoes.

Check the potatoes often to not overcook. 

When the potatoes are cooked, drain the potatoes and move them to a large bowl. 

Add the vinegar and the chopped onions to the still hot potatoes. Gently, but thoroughly mix to combine. 

Let the potatoes cool for 30 – 45 minutes until barely warm.

When the potatoes have cooled, gently mix in the Gochujang mixture. Stir in the chopped green onions and the chopped eggs. 

The salad can be eaten at room temperature. Or it is even better if the potato salad is left to sit in the refrigerator for 24 hours to let the flavors blend. Garnish with more sliced green onions if desired.