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Potato salad bowl
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5 from 3 reviews

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!
Course Main Course, Salad
Cuisine Asian Fusion
Diet Vegan
Keyword Asian potato salad, chili crisp recipe, crunchy vegan salad, soy yogurt dressing, Vegan Potato Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 283kcal
Cost $8–10 USD

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:

  • 1 cucumber thinly sliced
  • 2-3 spring onions chopped
  • 1 shallot thinly sliced
  • 2 carrots shredded or julienned

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: 283kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 500mg | Potassium: 1092mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5274IU | Vitamin C: 41mg | Calcium: 143mg | Iron: 2mg