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

Scale

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

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Instructions

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.
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.
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.
Boil Potatoes: Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.
Prepare Baking Pans: While potatoes boil, line two large baking pans with parchment paper and drizzle each with avocado oil.
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.
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.
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.
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.
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.
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