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Chili Crisp Smashed Potato Salad


Course Side, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings 12 people
Overhead photo of a white bowl of chili crisp potato salad with a wooden serving spoon in it.
Spice up your summer BBQs with this Chili Crisp Smashed Potato Salad! Crispy roasted potatoes combine with savory bacon bits and diced cool cucumber before being smothered in a creamy, tangy homemade dressing with a kick of heat. Every bite is a delicious explosion of flavor with a satisfying texture!

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 tablespoon 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 if you want vegetarian
  • sesame seeds for garnish

Potatoes

Instructions

Dressing

  • Combine ½ cup Kewpie mayonnaise, ½ cup sour cream, 1½ of the 2 tablespoons Chili Crunch, 1 tablespoon seasoned rice vinegar, 2 tablespoon lime juice, 1 tablespoon garlic paste, 1 teaspoon paprika in a large bowl and stir to combine.
    Creamy dressing for potato salad being mixed in a white bowl.
  • Prep the ¼ cup finely chopped fresh parsley, 2 tablespoons minced shallots, and 1 bunch scallions. Reserve a bit of each for garnish and add the rest to the mayo mixture. Cover and refrigerate while you prepare the remaining ingredients.
    Shallots and herbs being added to a white bowl with a creamy dressing.

Potatoes

  • Preheat the oven to 425°F.
  • Wash 3 pounds Yukon Gold baby potatoes and trim off any bad spots. Add the potatoes to a large pot.
  • Add 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda in with the potatoes.
  • Fill with water until it covers the potatoes by about 1 inch. Bring to a boil and boil until fork tender, about 7 to 10 minutes.
    Potatoes in a pot with seasonings and water.
  • While they boil, line two large baking pans with parchment paper and drizzle some of the ¼ cup avocado oil on the parchment.
  • Drain the potatoes and divide them between the two prepared pans, and stir them around to help coat them in the oil.
    Baby yukon potatoes on a baking pan.
  • Use the bottom of a cup or bowl to smash the potatoes, and use a spatula to scrape the potatoes off the bottom of the bowl or cup if they stick.
    A woman's hand smashing potatoes on a baking pan with the bottom of a glass.
  • Drizzle with more avocado oil and season generously with sea salt and cracked black pepper.
    Smashed potatoes on a baking pan ready to be roasted.
  • Roast for 45 to 60 minutes, rotating the pans between shelves halfway through if they do not fit on the same shelf for even crisping.
    Crispy smashed potatoes on a sheet pan.

Extra Additions

  • While the potatoes are roasting, cut the ends off of 1 cucumber, then slice down the center, and then slice each half into 3 or 4 strips lengthwise. Feel free to slice off any extra seedy pieces. Then dice and set aside.
  • If not already, cook the 3 ounces bacon in a skillet until done, transfer to a paper towel-lined plate to rest.

Assembly

  • Once the potatoes are done, use a metal spatula, chef's knife, or pizza cutter to roughly chop the smashed potatoes into pieces.
  • Allow to cool for about 20 minutes before adding to the large bowl with the mayo mixture and serving. Reserve some of the smaller crispy bits for garnish.
    Potatoes, cucumber, and bacon in a white bowl.
  • Chop up the cooked bacon (reserve some pieces for topping). Add the bacon and diced cucumber to the bowl with the potatoes and dressing. Stir to coat evenly.
    Chili Crisp potato salad coated in dressing in a bowl.
  • Garnish with the reserved ingredients and sesame seeds (if desired), and top with the final ½ tablespoon of Chili Crunch. It is best enjoyed within a few hours for crunchiness, but still tastes delicious for a longer time, just with a more traditional potato salad texture.
    Close up of a spoon drizzling chili crisp over potato salad.

Notes

  • Prepping and chilling the dressing first is crucial to the flavor development. Since the salad itself doesn't get chilled and is served immediately after mixing, this gives the dressing time for the flavors to meld and build. The dressing will have more of a kick after chilling for a couple of hours than right after making. You can always add more seasoning to taste after chilling and before adding to the potatoes.
  • You can add salt and pepper to taste, but there's a lot of flavor going on in this dish so I would mix it all together before 
  • I use Trader Joe's Chili Onion Crunch, but Momofuku and other brands will work just as well.

Nutrition

Calories: 251kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 883mg | Potassium: 596mg | Fiber: 3g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 1mg
Find it online: www.sugarandsoul.co/chili-crisp-smashed-potato-salad/