Asian-Inspired Crunchy Potato Salad Bowl
A zesty, creamy, and crunchy twist on the classic potato salad bowl, this Asian-inspired version features crispy roasted potatoes tossed in a chili crisp and soy-yogurt dressing, loaded with fresh veggies and a burst of umami flavor. Perfect for lunch, picnics, or meal prep!
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.
Nutrition
Calories: 283kcalCarbohydrates: 41gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 500mgPotassium: 1092mgFiber: 6gSugar: 7gVitamin A: 5274IUVitamin C: 41mgCalcium: 143mgIron: 2mg