Description
Chili Crisp Smashed Potato Salad is a flavorful twist on classic potato salad featuring crispy smashed Yukon Gold potatoes roasted to perfection and tossed in a spicy, tangy dressing made with Kewpie mayonnaise, sour cream, and chili crunch. Garnished with fresh herbs, cucumber, scallions, and optional crispy bacon, this salad delivers a satisfying combination of textures and bold flavors perfect for gatherings and potlucks.
Ingredients
Scale
Dressing
- ½ cup Kewpie mayonnaise 120g
- ½ cup sour cream 120g
- 2 tablespoons Chili Crunch 36g, divided
- 2 tablespoons lime juice (about 2 limes)
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon garlic paste 12g
- 1 teaspoon paprika
- ¼ cup finely chopped fresh parsley
- 2 tablespoons minced shallots 25g
- 1 bunch scallions diced, about 75g
- 1 cucumber finely diced
- 3 ounces bacon cooked & chopped (optional for vegetarian)
- Sesame seeds for garnish
Potatoes
- 3 pounds Yukon Gold baby potatoes 1360g
- 1 tablespoon salt for water
- 2 tablespoons paprika for water
- 2 teaspoons baking soda for water
- ¼ cup avocado oil
- Sea salt
- Cracked black pepper
Instructions
- Make the Dressing: Combine ½ cup Kewpie mayonnaise, ½ cup sour cream, 1½ tablespoons of Chili Crunch, 1 tablespoon seasoned rice vinegar, 2 tablespoons lime juice, 1 tablespoon garlic paste, and 1 teaspoon paprika in a large bowl. Stir well until fully mixed.
- Prepare Herbs and Aromatics: Finely chop ¼ cup fresh parsley, 2 tablespoons minced shallots, and 1 bunch diced scallions. Reserve some of each for garnish and add the rest to the dressing mixture. Cover and refrigerate while you prepare the potatoes.
- Boil Potatoes: Preheat oven to 425°F. Wash and trim 3 pounds Yukon Gold baby potatoes, removing any bad spots. Place potatoes in a large pot with 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda. Cover with water by 1 inch and boil until fork tender, about 10 minutes.
- Prepare Baking Pans: Line two large baking pans with parchment paper and drizzle with some of the ¼ cup avocado oil to coat the surfaces.
- Drain and Smash Potatoes: Drain the boiled potatoes and divide evenly between the prepared pans. Toss gently to coat potatoes in oil. Use the bottom of a cup or bowl to gently smash each potato, then scrape any stuck pieces off the cup with a spatula.
- Season and Roast: Drizzle additional avocado oil over smashed potatoes and season generously with sea salt and cracked black pepper. Roast in the oven for 60 minutes, rotating pans halfway through if needed for even crisping.
- Prepare Additional Ingredients: While roasting, cut and dice 1 cucumber finely after slicing lengthwise and removing seedy parts. Cook 3 ounces bacon in a skillet if using, then drain on paper towels and chop. Reserve some bacon pieces for garnish.
- Assemble Potato Salad: When potatoes are done roasting, roughly chop the smashed potatoes into bite-sized pieces using a metal spatula, knife, or pizza cutter. Let cool for 20 minutes.
- Combine Salad Components: In a large bowl, add cooled potatoes, reserved crispy bits, dressing mixture, diced cucumber, and cooked bacon. Stir gently to evenly coat all ingredients.
- Garnish and Serve: Garnish the salad with reserved parsley, scallions, shallots, bacon pieces, sesame seeds, and the remaining ½ tablespoon Chili Crunch. Serve immediately for maximum crispiness or within a few hours for traditional texture.
Notes
- Prepping and chilling the dressing before assembling enhances the flavor by allowing ingredients to meld.
- This salad is best enjoyed within a few hours to retain crispiness but remains tasty with a softer texture if served later.
- Trader Joe’s Chili Onion Crunch is recommended, but Momofuku or other chili crunch brands work well.
- You can substitute Greek yogurt for sour cream for a lighter flavor.
- Omitting bacon makes this recipe vegetarian.
- Adjust salt and pepper after mixing as the salad has strong flavors already.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
