Ingredients
For the Potatoes:
- 700 g small potatoes
- 2 tbsp olive oil
- Salt & pepper to taste
For the Sauce:
- 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)
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 for garnish
- Extra spring onions, chopped
- Additional chili crisp for topping
Instructions
- Prepare the Potatoes: Preheat your oven to 200°C (400°F). Wash the small potatoes thoroughly and pat them dry. Toss them with olive oil, salt, and pepper until evenly coated. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until they are tender inside and slightly crispy on the outside. Remove from the oven and allow to cool slightly.
- Make the Sauce: In a bowl, combine the vegan yogurt, vegan mayonnaise, soy sauce, and 2-3 tablespoons of chili crisp. Stir in the sesame seeds and chopped fresh cilantro. Mix well until the sauce is creamy and all ingredients are evenly incorporated.
- Prepare the Vegetables: While the potatoes roast, thinly slice the cucumber and shallot, chop the spring onions, and shred or julienne the carrots. Set aside.
- Assemble the Salad Bowl: Once the potatoes have cooled a bit, slice them if desired or leave whole. In a large serving bowl, toss the potatoes gently with the prepared sauce to coat evenly. Add the sliced cucumber, shallots, spring onions, and carrots on top or mix lightly to combine.
- Garnish and Serve: Sprinkle additional sesame seeds, extra chopped spring onions, and more chili crisp on top for added flavor and crunch. Serve the salad bowl fresh as a vibrant, flavorful, and healthy meal.
Notes
- Small new potatoes work best for roasting and holding their shape.
- You can adjust the amount of chili crisp in the sauce to suit your preferred spice level.
- This salad is perfect served warm or at room temperature.
- For a non-vegan version, you can substitute vegan yogurt and mayo with regular yogurt and mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat potatoes separately if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Asian Fusion
- Diet: Vegan
