Name: Asian-Inspired Crunchy Potato Salad Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 700 g small potatoes; 2 tbsp olive oil; Salt & pepper to taste; 1 cup vegan yogurt; 3 tbsp vegan mayonnaise; 1.5 tbsp soy sauce; 2-3 tbsp chili crisp, plus more for topping; 1 tbsp sesame seeds; Fresh cilantro, chopped (about 2 tbsp); 1 cucumber, thinly sliced; 2-3 spring onions, chopped; 1 shallot, thinly sliced; 2 carrots, shredded or julienned; More sesame seeds for garnish; Extra spring onions, chopped; Additional chili crisp for topping

Jump to Recipe· 3.9 from 67 reviews

If you’re on the hunt for something vibrant, packed with exciting textures, and bursting with bold flavors, this Asian-Inspired Crunchy Potato Salad Bowl Recipe is exactly what you need on your table. It’s a fun twist on the classic potato salad, bringing together crispy roasted potatoes with a creamy, spicy sauce and fresh, crunchy veggies that balance everything perfectly. Whether you’re making a weeknight dinner or feeding a crowd at a gathering, this dish guarantees smiles and second helpings with every bite.

Ingredients You’ll Need

A shiny silver mixing bowl on a white marbled surface holds a creamy white base layer covered with a mix of sesame seeds and finely chopped green herbs scattered across, with dark brown and bright orange sauces drizzled unevenly over the top. A woman's hand is seen near the top edge, ready to mix the contents. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list fool you — these simple essentials combine beautifully to create a dish full of depth and texture. Each element plays its part in building that signature crunch, creaminess, and layered flavor that make this Asian-Inspired Crunchy Potato Salad Bowl Recipe so irresistible.

700 g small potatoes: The star base of the dish, their tender centers and crispy skins provide a delightful texture contrast.
Olive oil: Helps the potatoes roast to golden perfection and adds a subtle fruity richness.
Salt & pepper: Essential for seasoning, enhancing every flavor with just the right balance.
1 cup vegan yogurt: Brings a creamy, tangy element that lightens the overall richness.
3 tbsp vegan mayo: Adds extra silkiness to the sauce, tying everything together.
1.5 tbsp soy sauce: Infuses the salad with umami depth and that unmistakable Asian flavor touch.
2-3 tbsp chili crisp plus more for topping: Spicy, crunchy, and packed with flavor — this is a game-changer that elevates the dish.
1 tbsp sesame seeds: Toasty and nutty, these give subtle crunch and a lovely aroma.
Fresh cilantro, chopped: Adds a bright, herbaceous note that freshens the entire bowl.
1 cucumber, thinly sliced: Provides crisp coolness and a refreshing bite to balance the spicy sauce.
2-3 spring onions, chopped: Bring a mild onion flavor with a pleasant crunch.
1 shallot, thinly sliced: Offers a sharp, sweet bite that complements the potatoes perfectly.
2 carrots, shredded or julienned: Vibrant color plus a sweet crunch for visual appeal and texture contrast.

How to Make Asian-Inspired Crunchy Potato Salad Bowl Recipe

Step 1: Roast the Potatoes

Begin by preheating your oven to 425°F (220°C). Toss the small potatoes in olive oil, salt, and pepper ensuring they’re evenly coated. Spread them out on a baking sheet in a single layer, and roast until golden and crispy on the outside but tender inside, about 25-30 minutes. These perfectly roasted potatoes create that essential crunchy foundation for your salad bowl.

Step 2: Whip Up the Sauce

While the potatoes roast, mix the vegan yogurt, vegan mayo, soy sauce, chili crisp, sesame seeds, and chopped cilantro together in a bowl. This creamy, spicy sauce is packed with flavor and adds the punch that takes the Asian-Inspired Crunchy Potato Salad Bowl Recipe to the next level.

Step 3: Prepare the Veggies

Slice the cucumber thinly for crispness, chop the spring onions, thinly slice the shallot, and shred or julienne the carrots. These fresh veggies not only bring vibrant color but also a satisfying crunch that balances the creamy sauce and soft potatoes beautifully.

Step 4: Assemble the Salad Bowl

Once the potatoes are roasted and slightly cooled, toss them gently with the prepared sauce and veggies. Make sure every bite is a perfect harmony of spicy, tangy, crunchy, and creamy. The combination creates an exciting contrast that you just don’t get with ordinary potato salad.

How to Serve Asian-Inspired Crunchy Potato Salad Bowl Recipe

A silver metal bowl holds a layered dish on a white marbled surface. The bottom layer is a creamy mixture with visible green slices and some thin light beige strands mixed in, giving it a soft texture. On top, there are several golden-yellow to brown crispy pieces with slightly uneven burnt edges that look crunchy. The bowl is partially coated inside with some remnants of the creamy layer. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra sesame seeds, more chopped spring onions, and a drizzle of chili crisp on top right before serving to amplify the textures and flavors, giving your dish that final, irresistible crunch and burst of spice.

Side Dishes

This bowl pairs wonderfully with simple steamed jasmine rice or sticky rice to soak up the sauce, or alongside some crispy tofu or tempeh for added protein if you want a fuller meal. Fresh lettuce wraps or steamed greens make excellent lighter accompaniments too.

Creative Ways to Present

Serve this salad in individual bowls layered with fresh herbs and crunchy toppings for a casual, fun vibe or spread it on a large platter for sharing at parties. You can also use colorful serving bowls that highlight the vivid veggies and beautiful sauce for an eye-catching presentation your guests will love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Asian-Inspired Crunchy Potato Salad Bowl Recipe, store them in an airtight container in the refrigerator for up to 2 days. The potatoes may soften slightly, so it’s best enjoyed within this timeframe for maximum crunch.

Freezing

Because of the fresh vegetables and yogurt-based sauce, this salad does not freeze well. Freezing will affect the texture drastically, so it’s best to make this recipe fresh when possible.

Reheating

If you want to warm the potatoes before tossing with the sauce and veggies, gently reheat them in a skillet or oven to bring back some crispiness. Avoid microwaving the entire salad with the sauce to maintain fresh textures and flavors.

FAQs

Can I use regular mayo instead of vegan mayo?

Absolutely! Regular mayo will work just fine and provide a creamy texture; the vegan mayo is just a plant-based alternative for those who prefer it.

What can I substitute for chili crisp if I can’t find it?

If chili crisp is hard to find, you can use chili oil with some toasted garlic or crispy fried shallots for a similar spicy, crunchy effect.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari, this dish is naturally gluten-free and safe for those with gluten sensitivities.

Can I make this recipe ahead of time for a picnic or potluck?

You can prepare the potatoes and sauce separately ahead of time, then combine them just before serving to keep everything fresh and crunchy.

How spicy is this salad? Can I adjust the heat level?

The heat mainly comes from the chili crisp, so you can easily control spiciness by adding less or more according to your preference. For a milder version, reduce or omit the chili crisp.

Final Thoughts

This Asian-Inspired Crunchy Potato Salad Bowl Recipe is more than just a side dish — it’s a celebration of textures, flavors, and colors that brings warmth and excitement to your meals. Give it a go, and I promise it’ll become one of your go-to favorites, whether you’re cooking for yourself or impressing friends and family. Enjoy every crunchy, spicy spoonful!