Chili Crisp Smashed Potato Salad Recipe

ByJulia
Jump to Recipe· 4.9 from 9 reviews

If you’re looking to elevate your usual potato salad game, I’ve got a little secret to share — my Chili Crisp Smashed Potato Salad Recipe is where all your cravings meet. It’s crispy, creamy, spicy, and absolutely addictive. Trust me, once you try it, your friends will be lining up for the recipe because this isn’t your average side dish; it’s a whole vibe!

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Why This Recipe Works

  • Balance of Textures: Crispy smashed potatoes combined with creamy, spicy dressing create that perfect mouthfeel.
  • Flavor Depth: The chili crisp adds layers of umami and heat without overpowering the dish.
  • Fresh Ingredients: Fresh scallions, cucumber, and parsley bring brightness to balance richness.
  • Easy Execution: Simple prep steps with everyday ingredients make this recipe approachable for all skill levels.
Chili Crisp Smashed Potato Salad, smashed potato salad with chili crisp, spicy potato salad recipe, crispy smashed potatoes with chili sauce, flavorful potato salad side dish - A white scalloped bowl filled with a mix of crispy, golden-brown potato pieces, creamy sauce coating the potatoes, and small bits of green cucumber scattered evenly on top. There are bits of red seasoning and finely chopped green onions sprinkled all over, adding color and texture. A silver spoon held by a woman's hand above the bowl holds a glossy, red chili oil with visible chili flakes, ready to drizzle over the dish. The background is a white marbled surface with soft, warm lighting that highlights the food’s colors and textures. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Chili Crisp Smashed Potato Salad Recipe plays a role in creating a harmonious blend of flavor and texture. I always recommend using Yukon Gold potatoes for their buttery texture and avoiding watery cooling; plus, prepping the dressing early lets those bold flavors really shine.

Chili Crisp Smashed Potato Salad, smashed potato salad with chili crisp, spicy potato salad recipe, crispy smashed potatoes with chili sauce, flavorful potato salad side dish - Flat lay of fresh whole Yukon Gold baby potatoes with smooth golden skins, a small white ceramic bowl of creamy Kewpie mayonnaise, another small bowl filled with thick sour cream, a small white bowl holding vibrant red chili crunch flakes, a small white bowl of clear seasoned rice vinegar, a small white bowl with bright lime juice, a small white bowl containing smooth garlic paste, a bunch of fresh curly parsley with bright green leaves, a small pile of minced pale purple shallots, a bunch of fresh scallions with long green stalks and white bulbs, a small white bowl of diced cucumber with crisp green skin, a small white bowl of crispy cooked bacon bits with a rich mahogany color, a small white bowl of golden avocado oil, a few whole uncracked brown eggs with clean shells, a small white ceramic bowl filled with sesame seeds, a small white bowl of coarse sea salt, and a small white bowl of cracked black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Yukon Gold baby potatoes: Perfect for smashing because they hold their shape yet get crispy edges.
  • Kewpie mayonnaise: Creamier and less tangy than traditional mayo, it adds richness.
  • Sour cream or Greek yogurt: Adds a subtle tang to balance heat and richness.
  • Chili Crunch (Chili Crisp): That magical spicy, crunchy condiment that boosts flavor and gives a satisfying kick.
  • Lime juice: Fresh acidity brightens the whole dish.
  • Seasoned rice vinegar: Adds mild tang and depth without overwhelming.
  • Garlic paste: Infuses earthy, savory undertones instantly.
  • Paprika: Adds mild smokiness and beautiful color.
  • Fresh parsley: Lends herbaceous freshness for balance.
  • Minced shallots and scallions: Keep the salad vibrant and fragrant.
  • Cucumber: Adds cool crunch and a juicy burst.
  • Bacon (optional): For that salty, smoky pop that elevates every bite.
  • Sesame seeds: Garnish that brings nuttiness and subtle texture contrast.
  • Avocado oil: Ideal for roasting potatoes because it has a high smoke point and neutral flavor.
  • Baking soda (in boiling water): Helps soften potato skins quickly for perfect smashing.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Chili Crisp Smashed Potato Salad Recipe is actually fun to play with! I usually like to add more chili crunch if I want extra heat, but you can totally tone it down or customize based on what you have or love.

  • Vegetarian Version: Skip the bacon and add toasted nuts like cashews or almonds for crunch—I’ve tried this with walnuts once, and it worked beautifully.
  • Dairy-Free Adjustment: Use vegan mayo and coconut yogurt instead of sour cream and Kewpie mayo; it keeps it creamy without the dairy.
  • Herb Swap: Fresh cilantro or dill can replace parsley for a different herbal kick.
  • Extra Tang: A splash more lime juice or vinegar if you like your salad a little brighter and zingier.

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

Step 1: Whip Up the Flavorful Chili Crisp Dressing

Start by combining Kewpie mayo, sour cream, most of the chili crunch, rice vinegar, lime juice, garlic paste, and paprika in a big bowl. Stir it all until silky smooth. Then, mince your shallots, chop fresh parsley, and dice scallions—save a little of each for garnish. Toss those into the dressing, cover, and pop it in the fridge. I can’t stress enough how skipping this chilling step will shortchange your flavor. The longer it rests, the more those flavors get cozy and bold.

Step 2: Boil and Prep the Potatoes for Crispiness

Wash the Yukon Gold baby potatoes, trimming any blemishes. Into a large pot, add potatoes along with salt, paprika, and baking soda—the baking soda helps the skins loosen up for smashing, which I learned was a game-changer after many soggy tries. Cover with water about an inch above the potatoes, bring it to a boil, and cook until fork tender (about 7–10 minutes). Meanwhile, line two baking sheets with parchment and drizzle avocado oil—this oil roasts so well, trust me.

Step 3: Smash, Season, and Roast to Crispy Perfection

Drain potatoes and distribute between the two baking sheets. Now comes the moment of fun—using the bottom of a sturdy cup or bowl, gently smash each potato until it’s about ½-inch thick but still in one piece. Drizzle more avocado oil on top, then sprinkle generously with sea salt and cracked black pepper. Roast at 425°F for 45–60 minutes, flipping pans between racks halfway if needed, so every potato edges get that golden crunch. I always set a timer for 45, then check — no one wants burnt edges!

Step 4: Prep the Fresh Ingredients and Bacon

While the potatoes roast, dice fresh cucumber after slicing off the seeds for crunch without excess moisture. Cook bacon until crispy, drain on paper towels, then chop. This is my favorite part to multi-task—you’ll love how these add brightness and smoky indulgence.

Step 5: Assemble and Garnish Your Chili Crisp Smashed Potato Salad

Once roasted, roughly chop the potatoes into bite-sized pieces. Let them cool about 20 minutes so they stay crisp but are still warm enough to soak up flavor. Then mix them gently with your chilled dressing, diced cucumber, and cooked bacon. Garnish with reserved parsley, shallots, scallions, sesame seeds, and the last dollop of chili crunch. Serve right away for max crunch, but it tastes just as good later with a softer, more traditional potato salad vibe.

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Pro Tips for Making Chili Crisp Smashed Potato Salad Recipe

  • Don’t Skip Baking Soda: It softens potato skins quickly, making smashing easier and creating crispier edges.
  • Prep Dressing Ahead: Give the dressing at least a couple of hours in the fridge before mixing; the flavor deepens beautifully.
  • Use a Flat-Edged Object to Smash: I like the bottom of a sturdy cup or bowl, just don’t press so hard you break the potatoes apart.
  • Serve Warm for Best Texture: I’ve learned the salad loses some crispiness once chilled, so serve within a few hours for that perfect contrast.

How to Serve Chili Crisp Smashed Potato Salad Recipe

Chili Crisp Smashed Potato Salad, smashed potato salad with chili crisp, spicy potato salad recipe, crispy smashed potatoes with chili sauce, flavorful potato salad side dish - A large white scalloped bowl filled with a mixed salad featuring three main layers: golden-brown roasted potato wedges with a crispy skin scattered throughout, a creamy, light orange sauce-coated mixture with bits of bacon or similar, and chunks of bright green cucumber pieces adding freshness. The dish is garnished with finely chopped green onions and red pepper flakes sprinkled on top. A wooden spoon is resting in the bowl, lifting some of the salad. The bowl sits on a round natural woven placemat set on a white marbled surface. Nearby are small white bowls with chopped cucumbers and green onions, a yellowish amber glass, fresh green parsley, and a white towel with thin black stripes. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always sprinkle sesame seeds and some extra chopped scallions for that pop of freshness and nuttiness. Sometimes, a handful of crispy fried shallots on top adds a restaurant-quality crunch that my guests adore.

Side Dishes

This salad pairs beautifully with grilled chicken, seared steak, or even as a hearty side at your barbecue. Whenever I serve it, I love having fresh corn on the cob or a charred vegetable platter alongside—it all feels perfectly balanced.

Creative Ways to Present

For a festive gathering, I like serving the salad in a wide wooden bowl topped with colorful edible flowers and extra chili crisp dollops. It’s casual but eye-catching, and everyone always reaches straight for it!

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the fridge. Keep in mind the smashed potatoes will soften as they sit, so it’s best eaten within 2 days. I usually reserve extra chili crunch and crispy bits separately and sprinkle them just before serving leftover portions to revive some texture.

Freezing

I don’t recommend freezing this salad because the creamy dressing and fresh ingredients can separate and lose their texture when thawed. Trust me, it’s better fresh!

Reheating

If you want warm leftovers, I reheat the smashed potatoes (without the dressing) on a baking sheet in a 350°F oven to crisp them up again before mixing fresh dressing if you have some on hand. This way, you keep the best textures and flavors intact.

FAQs

  1. Can I make this Chili Crisp Smashed Potato Salad Recipe ahead of time?

    You can prepare the dressing ahead and refrigerate for a couple of hours to develop flavors, but I recommend assembling the salad just before serving for the best texture and freshness. The potatoes can be boiled a day ahead, but roast and smash them fresh if possible.

  2. What type of chili crisp works best?

    I love using Trader Joe’s Chili Onion Crunch, but you can use Momofuku’s Chili Crisp or any brand with crunchy chili flakes and garlic bits. Just choose one that isn’t overly oily if you want that perfect textural balance.

  3. Can I use regular mayonnaise instead of Kewpie?

    Absolutely! Kewpie has a unique creaminess and subtle sweetness, but traditional mayo works well too. You might want to add a tiny pinch of sugar or adjust lime to balance flavors if you use regular mayo.

  4. Is this recipe gluten-free?

    Yes! All ingredients in this recipe are naturally gluten-free, but always double-check your chili crisp or any condiments to be sure they meet your dietary needs.

Final Thoughts

This Chili Crisp Smashed Potato Salad Recipe is truly one of those dishes I find myself craving again and again. It’s full of personality, easy to make, and just downright delicious. I hope you give it a try and enjoy every crunchy, spicy, creamy bite as much as I do. There’s something so comforting about a potato salad with a punch—you’ll want to bring it to every potluck, dinner, or lazy weekend lunch. Go ahead, make it your own, and savor the magic!

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Chili Crisp Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Chili Crisp Smashed Potato Salad is a flavorful twist on traditional potato salad, combining crispy roasted smashed Yukon Gold potatoes with a tangy, spicy dressing featuring Kewpie mayonnaise, sour cream, chili crunch, and fresh herbs. Topped with diced cucumber, scallions, and optional crispy bacon, this salad offers a delightful balance of creamy, spicy, and crunchy textures perfect for gatherings and potlucks.

Ingredients

Dressing

  • ½ cup Kewpie mayonnaise (120g) or traditional mayo
  • ½ cup sour cream (120g) or Greek yogurt
  • 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)

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

Extra Additions

  • 1 cucumber, finely diced
  • 3 ounces bacon, cooked & chopped (optional for vegetarian)
  • Sesame seeds for garnish

Instructions

  1. Make the Dressing: In a large bowl, combine ½ cup Kewpie mayonnaise, ½ cup sour cream, 1½ tablespoons of the 2 tablespoons Chili Crunch, 1 tablespoon seasoned rice vinegar, 2 tablespoons lime juice, 1 tablespoon garlic paste, and 1 teaspoon paprika. Stir well to combine.
  2. Prep Fresh Ingredients: Finely chop ¼ cup fresh parsley, mince 2 tablespoons shallots, and dice 1 bunch scallions. Reserve some for garnish and add the rest to the dressing mixture. Cover and refrigerate to allow flavors to develop while preparing the potatoes.
  3. Preheat and Prepare Potatoes: Preheat the oven to 425°F. Wash and trim 3 pounds Yukon Gold baby potatoes. Place them in a large pot with 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda. Add water to cover the potatoes by 1 inch.
  4. Boil Potatoes: Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.
  5. Prepare Baking Pans: While potatoes boil, line two large baking pans with parchment paper and drizzle each with avocado oil.
  6. Drain and Smash Potatoes: Drain the potatoes and divide them between the prepared pans. Toss gently in avocado oil. Using the bottom of a cup or bowl, carefully smash each potato flat, ensuring they don’t break completely. Scrape off any stuck potato bits with a spatula.
  7. Season and Roast: Drizzle additional avocado oil over the smashed potatoes and generously season with sea salt and cracked black pepper. Roast in the oven for 60 minutes, rotating pans halfway through for even crisping.
  8. Prepare Extra Additions: While potatoes roast, cut and dice 1 cucumber, removing seeded portions if desired. Cook 3 ounces bacon in a skillet until crisp, then drain on paper towels and chop. Reserve some for garnish.
  9. Chop Roasted Potatoes: Once roasted, roughly chop the smashed potatoes with a metal spatula, chef’s knife, or pizza cutter. Allow the pieces to cool for 20 minutes.
  10. Assemble Salad: In the bowl with the chilled dressing, add the cooled potatoes, diced cucumber, and chopped bacon. Stir gently to coat everything evenly with the dressing.
  11. Garnish and Serve: Top with reserved parsley, scallions, shallots, bacon pieces, sesame seeds, and the final ½ tablespoon of Chili Crunch for extra flavor and crunch. Best enjoyed within a few hours for maximum crispiness, though still delicious later with a softer texture.

Notes

  • Prepping and chilling the dressing first is essential for flavor development as it allows the flavors to meld and intensify.
  • If you prefer vegetarian, simply omit the bacon; the chili crunch adds plenty of umami.
  • You can substitute Kewpie mayonnaise with traditional mayo, and sour cream with Greek yogurt for a tangier twist.
  • Rotate baking pans halfway through roasting to ensure even crisping if they don’t fit on a single shelf.
  • Use Trader Joe’s Chili Onion Crunch or Momofuku Chili Crunch brand for authentic flavor; other chili crunch brands can also work well.
  • The salad is best served within a few hours of assembly to maintain crispy texture but can be refrigerated overnight with a softer, traditional potato salad result.
  • Add salt and pepper after mixing the salad to taste, but the dish is already richly flavored from the spices and chili crunch.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 20 mg

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