Chili Crisp Smashed Potato Salad Recipe

Okay, I can’t wait to share this gem with you — my Chili Crisp Smashed Potato Salad Recipe is seriously a fan-freaking-tastic take on classic potato salad. It’s got that perfect crispy-on-the-outside, tender-on-the-inside smashed potato base, smothered in a creamy, tangy, and spicy chili crisp dressing that just lights up your taste buds. Trust me, once you make this, your regular potato salad will feel a little plain by comparison. Let me walk you through how to nail it every time!

this …

Ingredients & Why They Work

Every ingredient here has its own role, working together to bring textural variety and a playful kick. When shopping, look for Yukon Gold baby potatoes—they smash beautifully without falling apart, and Kewpie mayo adds that subtle umami that makes this salad irresistible.

• Yukon Gold baby potatoes: Their waxy texture holds up well to boiling, smashing, and roasting without turning to mush.
• Kewpie mayonnaise: Creamier and slightly tangier than regular mayo, it’s my secret weapon for dressing depth.
• Sour cream or Greek yogurt: Adds tang and creaminess while balancing the heat from the chili.
• Chili Crunch (Chili Crisp): Offers that addictive crunchy heat—feel free to use your favorite brand.
• Lime juice and seasoned rice vinegar: They keep things bright and lively, cutting through the richness.
• Garlic paste: Punchy garlic flavor that melts into the dressing, no lumps here.
• Paprika: For subtle warmth and color.
• Fresh parsley, shallots, scallions: Offers fresh herbaceous and oniony notes that make the salad pop.
• Cucumber: A juicy, refreshing crunch to offset richness.
• Bacon (optional): Adds smoky depth and a crispy element if you want a meaty version.
• Sesame seeds (for garnish): Tiny toasty bursts that finish the dish beautifully.
• Avocado oil: Neutral with a high smoke point—perfect for roasting potatoes crisp.
• Salt, cracked black pepper: Essential for seasoning all the layers.

Tweak to Your Taste

I love that this Chili Crisp Smashed Potato Salad Recipe is super flexible—you should absolutely feel free to personalize it. For instance, swapping sour cream for Greek yogurt works well if you want a lighter tang, and don’t shy away from adjusting chili crunch quantity based on your heat tolerance. Making this recipe your own is all part of the fun.

• Vegetarian variation: Just skip the bacon and maybe add more crunchy textures like toasted nuts or seeds—I’ve done it, and it’s just as satisfying.
• More heat: Add extra chili crunch or a dash of cayenne if you like your potato salad fiery—honestly, I always sneak in a bit more!
• Fresh herbs swap: Parsley is great, but I sometimes use cilantro or fresh basil depending on what’s around.
• Make it a meal: Toss in grilled chicken or hard-boiled eggs to turn this into a hearty lunch or dinner salad.

Step-by-Step: How I Make Chili Crisp Smashed Potato Salad Recipe

Step 1: Mastering the Dressing

Start by mixing your mayo, sour cream, 1½ tablespoons of chili crunch, seasoned rice vinegar, lime juice, garlic paste, and paprika in a big bowl. The trick here is to prep and chill this dressing first—the flavors meld and develop depth as it rests, so don’t skip this step. Next, fold in your fresh parsley, minced shallots, and scallions, but hold a little back for garnishing later. Refrigerate this while you prep the potatoes—it makes all the difference!

Step 2: The Perfect Potatoes

Boil your washed Yukon Gold baby potatoes in water seasoned with salt, paprika, and a pinch of baking soda. This combo helps the skins loosen, creating that irresistible crispy edge when roasted. Boil them until just fork-tender, around 7 to 10 minutes—don’t overcook or they’ll fall apart! Drain and get ready for the fun part.

Step 3: Smash & Roast to Crispy Perfection

Arrange your potatoes on parchment-lined pans drizzled with avocado oil. Use the bottom of a cup or bowl to gently smash each potato—don’t press too hard or you’ll lose all those crispy edges. Give them another drizzle of oil, season liberally with sea salt and cracked black pepper, then pop them into a 425°F oven. Roast for 45 to 60 minutes, flipping or rotating halfway to get every corner perfectly golden and crispy. This step is what makes the salad stand out!

Step 4: Prep the Fresh Additions

While the potatoes roast, dice your cucumber (removing extra seeds if you want to avoid sogginess) and cook your bacon if you’re adding it. Crispy bacon bits add amazing flavor and texture—don’t skip them unless you want a vegetarian version. Having these fresh, crunchy elements ready keeps everything vibrant.

Step 5: Assemble & Serve

When the potatoes come out of the oven, I like to roughly chop them into manageable chunks with a metal spatula or even a pizza cutter—it’s easier to eat and blends beautifully with the dressing. Let them cool about 20 minutes so they’re warm but not hot, then toss gently but thoroughly with your chilled dressing, cucumbers, and bacon bits. Reserve some crispy bits and garnish along with remaining herbs and a sprinkle of sesame seeds. Top with the last ½ tablespoon of chili crunch for that finishing kick.

How to Serve Chili Crisp Smashed Potato Salad Recipe

Garnishes

I’m all about those fresh herb sprigs—pasley and scallions sprinkled generously, plus a few pinch of toasted sesame seeds for nutty crunchiness. The reserved crispy potato edges and bacon bits on top make your presentation pop and add little hits of intense flavor in every bite. If you want a little extra something, a lime wedge on the side is wonderful too.

Side Dishes

This salad pairs beautifully with grilled meats, especially chicken or steak, and I’ve served it alongside BBQ ribs to rave reviews. It also makes a fantastic side for Asian-inspired dishes, like sesame ginger chicken or marinated tofu. For a lighter meal, toss it with a simple green salad, and you’re good to go.

Creative Ways to Present

For parties, I sometimes serve the salad in individual small bowls topped with extra chili crunch and microgreens—it’s such a crowd-pleaser and looks gorgeous. Another idea is layering the smashed potato salad in clear glass jars for a picnic-ready portioned treat. It’s quirky but fun and super practical!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in the fridge in an airtight container. Because the salad tastes best warm or room temperature, I usually let it come to room temp before serving again. The crispy potato edges will soften a bit overnight but still taste fantastic.

Freezing

I don’t recommend freezing this salad because the creamy chili crisp dressing and fresh ingredients lose their texture when thawed. It’s better enjoyed fresh within a couple of days.

Reheating

To reheat, I spread the chilled salad on a baking sheet and warm it under a low oven (around 300°F) for 10-15 minutes to revive some crispiness. Adding a fresh drizzle of chili crunch before serving revives the brightness, too.

FAQs

Final Thoughts

I hope you give this Chili Crisp Smashed Potato Salad Recipe a whirl soon—it’s one of those dishes that excites me every time I make it because it’s familiar yet packed with surprise layers of flavor and texture. Whether you’re bringing it to a picnic or elevating a weekday dinner, it’s a fun twist that’ll quickly become a favorite. I know once you try it, you’ll want to make it again (and again). Happy cooking, friend!

Print