Asian-Inspired Crunchy Potato Salad Bowl (Vegan, Creamy & Spicy)
If you think potato salad is just for picnics, think again. This Asian-Inspired Crunchy Potato Salad Bowl transforms the humble potato into a bold, flavor-packed masterpiece that is creamy, spicy, and incredibly fresh.
Inspired by the umami depth of soy sauce, the fiery crunch of chili crisp, and the cooling textures of cucumber and carrot, this salad is the perfect fusion of comfort and brightness. It is vegan, nourishing, and irresistibly flavorful.
Whether you are looking for a quick weekday lunch, a crowd-pleasing side dish, or a meal-prep favorite, this vibrant salad has you covered. It is the kind of recipe that makes everyone at the table ask for seconds.
If you’re in the mood to switch things up, check out my Smashed Potato Salad or go for extra crunch with the Crispy Smashed Potato Salad version.
Why You Will Love This Crunchy Potato Salad Bowl
- Vegan and dairy-free with no compromise on flavor or creaminess
- Crisp roasted potatoes balanced by crunchy fresh vegetables
- Spicy, tangy, and savory all in one bite
- Simple, accessible ingredients with minimal prep
- Great for meal prep and stays fresh for up to three days
How to Make This Asian-Inspired Crunchy Potato Salad Bowl
Boil potatoes in salted water until tender, drain, gently smash, drizzle with olive oil, season, and roast until golden and crisp.
Pro Tips for the Perfect Crunchy Potato Salad Bowl
- Smash gently to achieve both crispy edges and soft centers.
- Chili crisp is essential for heat, texture, and umami richness.
- Fresh cilantro brightens and balances the creamy dressing.
- Serve immediately to maintain potato crispness.
Serving Ideas for Your Crunchy Potato Salad Bowl
This salad can be served as a stand-alone meal or alongside other dishes such as:
- Steamed tofu or edamame for added protein
- Sticky rice or soba noodles for a more filling option
- Crushed peanuts or cashews for an additional layer of crunch
Ingredient Highlights
- Small potatoes: Waxy varieties hold their shape best.
- Vegan yogurt and mayo: Combine for a smooth, creamy base.
- Chili crisp: Provides a punch of heat and crunch.
- Fresh vegetables: Add texture and color.
- Sesame seeds and cilantro: Offer nutty and herbal notes that tie everything together.
Frequently Asked Questions About the Crunchy Potato Salad Bowl
Yes. It can be stored in the refrigerator for up to three days. For best texture, store the dressing separately and toss before serving.
Any brand will do, including Lao Gan Ma, Fly By Jing, or your favorite homemade version.
Replace soy sauce with tamari or coconut aminos.
Cashew cream, coconut yogurt, or blended silken tofu with lemon juice will create a similar texture.
Either is excellent. Serve warm for comfort or chilled for a refreshing meal.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. To maintain crispiness, store the roasted potatoes and dressing separately until ready to serve.
Final Thoughts
This Asian-Inspired Crunchy Potato Salad Bowl proves that vegan food can be bold, satisfying, and full of texture. It combines the comfort of crispy roasted potatoes with the freshness of vegetables and the spicy kick of chili crisp, creating a dish that feels both indulgent and nourishing.
The next time you crave something creamy and spicy, skip traditional potato salad and make this vibrant plant-based version instead. It is simple to prepare, visually appealing, and guaranteed to impress.
Looking for more flavorful vegan creations?
Discover more wholesome, plant-powered recipes from Dr. Vegan and bring excitement back to your kitchen with every meal.
Asian-Inspired Crunchy Potato Salad Bowl
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Knife and Cutting Board
- Vegetable peeler or julienne peeler
Ingredients
For the potatoes:
- 700 g small potatoes
- olive oil
- salt & pepper
For the sauce:
- 1 cup vegan yogurt
- 3 tbsp vegan mayo
- 1.5 tbsp soy sauce
- 2-3 tbsp chili crisp plus more for topping
- 1 tbsp sesame seeds
- fresh cilantro chopped
For the veggies:
To serve:
- more sesame seeds
- Extra spring onion
- More chili crisp
Instructions
- Boil the potatoes– Add the potatoes to a pot of salted water. Boil until fork-tender.
- Smash and roast– Drain the potatoes and transfer to a baking tray.– Gently smash each one with a glass.– Drizzle with olive oil and season with salt and pepper.– Bake at 220°C / 425°F until golden and crispy, about 25–35 minutes.
- Make the dressing– Add the vegan yogurt, mayo, soy sauce, chili crisp, sesame seeds, and chopped cilantro to a large bowl.– Whisk until smooth and creamy.
- Prep and cut the vegetables– Thinly slice the cucumber and shallot.– Julienne or shred the carrots.– Chop the spring onions.
- Combine the veggies– Add the cucumber, shallot, carrots and spring onions to the bowl with the dressing.– Mix to coat evenl
- Add the potatoes– Add the hot crispy smashed potatoes to the bowl.– Fold gently so some pieces stay crispy and others soak up the dressing.
- Finish and serve– Top with extra spring onion, sesame seeds, and a generous spoonful of chili crisp.– Serve immediately.