Chili Crisp Smashed Potato Salad Recipe

ByLucy
Jump to Recipe· 4.8 from 9 reviews

If you’re a fan of crispy potatoes with a spicy, tangy twist, you’re going to absolutely adore this Chili Crisp Smashed Potato Salad Recipe. It’s not your average potato salad—think golden smashed Yukon Golds roasted to perfection, tossed in a creamy, zesty dressing loaded with garlic, lime, and that addictive crunch from chili crisp. I first made this for a summer barbecue and trust me, it vanished before I could snap a single photo. If you want to impress friends or just treat yourself to something a little different, keep reading because this recipe is fan-freaking-tastic!

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Why This Recipe Works

  • Perfect Potato Texture: Boiling with baking soda breaks down potato starch for super tender interiors ready to smash.
  • Balanced Creamy Dressing: The combo of mayo, sour cream, and lime juice creates a tangy base that complements the chili crunch.
  • Layered Heat and Crunch: Using chili crisp twice—both in the dressing and as a finishing touch—makes every bite exciting.
  • Simple Yet Show-Stopping: Easy prep with pantry staples but delivers big on flavor and texture, perfect for any occasion.
Chili Crisp Smashed Potato Salad, crispy roasted potato salad, spicy potato salad, crushed Yukon Gold potatoes, flavorful potato 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

This Chili Crisp Smashed Potato Salad Recipe brings together ingredients that play off each other to create a harmony of creaminess, acidity, spice, and crunch. Choosing quality potatoes and good chili crunch really elevates the dish. Here are some quick thoughts on the key ingredients you’ll want to keep in mind while shopping or prepping.

Chili Crisp Smashed Potato Salad, crispy roasted potato salad, spicy potato salad, crushed Yukon Gold potatoes, flavorful potato 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: Their waxy texture holds up well through boiling and smashing, and their buttery flavor enhances this salad.
  • Kewpie mayonnaise: Adds a rich, umami depth that’s creamier and slightly sweeter than regular mayo. If you can’t find it, traditional mayo works too.
  • Sour cream (or Greek yogurt): Provides tang and balances the richness of the mayo with a mild tartness.
  • Chili Crunch: This star ingredient packs heat, crunch, and a savory garlic-onion punch—essential for that addictive texture and flavor contrast.
  • Lime juice and seasoned rice vinegar: Bright acids that cut through the richness and add freshness.
  • Garlic paste and paprika: Bring smoky warmth and a garlicky punch to the dressing.
  • Parsley, scallions, shallots: Fresh herbs and aromatics that add complexity and a burst of freshness.
  • Cucumber: Adds cool crunch, balancing the heat and creamy dressing beautifully.
  • Bacon (optional): Adds a savory, smoky element if you want a meaty boost, but the salad stands strong vegetarian without it.
  • Avocado oil: A neutral oil with a high smoke point, perfect for roasting potatoes to crispy perfection without overpowering flavors.
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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.

Make It Your Way

I love how flexible this Chili Crisp Smashed Potato Salad Recipe is—you can turn the heat up or down, swap herbs, or even toss in different veggies depending on what’s in season. Don’t be afraid to make it your own!

  • Variation: Sometimes I swap the parsley for fresh cilantro for a zesty twist, especially when I serve this with grilled meats.
  • Vegetarian: Skip the bacon for a vegetarian version; the chili crisp adds enough umami to keep things interesting.
  • Mild Heat: If you’re not a big fan of spice, dial back the chili crunch or substitute with a milder chili oil.
  • Extra Crunch: Adding toasted peanuts or sliced radishes on top is a fun way to bring in more texture.

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

Step 1: Prep and Chill the Flavorful Dressing First

Start by mixing the mayo, sour cream, most of the chili crunch, lime juice, rice vinegar, garlic paste, and paprika in a big bowl. Then stir in your chopped parsley, minced shallots, and scallions. Cover this and pop it into the fridge while you handle the potatoes — chilling the dressing first lets all those flavors meld beautifully, which makes a noticeable difference. Seriously, don’t skip this step!

Step 2: Boil Potatoes with a Secret Ingredient

Wash your Yukon Gold baby potatoes and add them to a large pot with salt, paprika, and baking soda. The baking soda might sound odd, but it’s a magic trick that makes the potatoes extra tender and perfect for smashing. Bring everything to a boil, and let it cook until you can easily pierce a potato with a fork — about 7 to 10 minutes. Don’t overcook or they’ll turn to mush, but you want them nice and soft.

Step 3: Smash, Oil, and Roast for Crispy Edges

Drain the potatoes, then spread them out on baking sheets lined with parchment and drizzled with avocado oil. Now the fun part: gently smash each potato with the bottom of a cup or bowl—don’t press too hard! You want them flattened but still in pieces. Drizzle more oil over the smashed potatoes and season well with sea salt and cracked black pepper. Roast at 425°F for 45 to 60 minutes until the edges are gloriously crispy. I like to rotate pans halfway through if your oven shelves aren’t evenly heated.

Step 4: Prep the Fresh Crunch and Optional Bacon

While the potatoes roast, dice your cucumber after carefully removing any seedy centers you don’t want. Cook the bacon if using until crispy, then chop it up and set aside. These fresh and salty elements add awesome texture contrasts to the salad.

Step 5: Toss, Garnish, and Serve

Once your potatoes are out of the oven and slightly cooled, roughly chop them into bite-sized pieces—reserving some crispy bits for garnish is a personal favorite move. Combine the potatoes with the chilled dressing, cucumber, and bacon, mixing gently but thoroughly. Finish with a sprinkle of reserved herbs, sesame seeds, and the last bit of chili crunch on top. Serve this salad immediately for max crunch, or within a couple of hours if you want the flavors to marry a bit more.

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Tips from My Kitchen

  • Don’t Skip Chilling: Letting the dressing chill is a game-changer—it just tastes fresher and more layered.
  • Gentle Smash: Use a firm but gentle hand when smashing potatoes to keep the perfect texture between fluffy and crispy.
  • Rotate for Even Crisp: My oven heats unevenly, so swapping pans halfway ensures each potato gets that golden edge.
  • Save Crispy Bits: Those smaller crispier fragments on the pan edges are pure gold as garnishes—don’t toss them!

How to Serve Chili Crisp Smashed Potato Salad Recipe

Chili Crisp Smashed Potato Salad, crispy roasted potato salad, spicy potato salad, crushed Yukon Gold potatoes, flavorful potato 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 love topping this salad with a sprinkle of toasted sesame seeds for a subtle nutty flavor and a few extra fresh scallions or chopped parsley for a pop of color. If I’ve saved any crispy bacon or potato edges, those go on top too for a final wow factor.

Side Dishes

This Chili Crisp Smashed Potato Salad Recipe pairs beautifully with grilled chicken, pork chops, or even a big summer salad. For veggie lovers, it’s delicious alongside roasted veggies or a tangy coleslaw to keep things light but satisfying.

Creative Ways to Present

For parties, I like serving this salad in a large rustic bowl with extra dressing on the side for dipping. Or spread it out on a large platter and sprinkle the chili crunch and herbs all over for a colorful, inviting presentation that encourages guests to dig in.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. Keep in mind that the potatoes will soften as they absorb the dressing, so they lose their signature crisp edge. If you want to preserve some texture, store the potatoes and dressing separately and toss before serving.

Freezing

I don’t recommend freezing this salad. The creamy dressing and fresh veggies don’t hold up well to freezing and thawing, which affects texture and flavor. It’s best enjoyed fresh or refrigerated.

Reheating

If you want to reheat leftovers, I suggest removing the dressing first and warming the potatoes in a 350°F oven for 10-15 minutes until crispy again, then tossing with freshly made or chilled dressing. This revives the texture better than the microwave.

FAQs

  1. Can I use other types of potatoes for this recipe?

    You can, but Yukon Gold baby potatoes are ideal because their waxy texture holds up well when boiled, smashed, and roasted. Russets are too fluffy and may fall apart, while red potatoes work but might not be as creamy inside.

  2. What is chili crisp, and where can I find it?

    Chili crisp (or chili crunch) is a spicy, crunchy oil-based condiment made with fried garlic, onion, chili flakes, and oil. It’s popular in Chinese cuisine and adds a fantastic texture and heat to dishes. You can find it in most grocery stores, Asian markets, or online. Popular brands include Trader Joe’s and Momofuku.

  3. Can I make this salad ahead of time?

    You can prepare the dressing and potatoes ahead, but I recommend assembling the salad just before serving to keep the smashed potatoes from getting too soggy. Dressing the salad right before eating keeps those crispy edges intact.

  4. What if I don’t have garlic paste?

    Fresh minced garlic or garlic powder can be used instead—adjust to taste. Garlic paste just blends more smoothly into the dressing for a consistent flavor.

  5. Is there a vegetarian version of this salad?

    Absolutely! Simply omit the bacon and use chili crisp that doesn’t contain shrimp or fish products. The salad is delicious and satisfying on its own.

Final Thoughts

This Chili Crisp Smashed Potato Salad Recipe has become one of those dishes I turn to when I want something comforting but with a little kick and crunch. It’s a guaranteed crowd-pleaser and a fun way to upgrade classic potato salad. I hope you enjoy making it as much as I do—you might just find yourself craving it all year round. So go ahead, grab some Yukon Golds, chow down on that fiery crunch, and savor every bite with friends or family. You’ve got this!

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Chili Crisp Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Lucy
  • 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
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Description

This Chili Crisp Smashed Potato Salad is a flavorful twist on a classic potato salad, featuring crispy roasted smashed Yukon Gold potatoes tossed in a creamy, tangy, and spicy dressing made with mayo, sour cream, lime, and chili crunch. Enhanced with fresh herbs, scallions, cucumbers, and optional bacon, this dish is perfect for gatherings and offers a delightful balance of textures and flavors.

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 to taste
  • Cracked black pepper to taste

Extra Additions

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

Instructions

  1. Prepare the dressing: In a large bowl, combine ½ cup Kewpie mayonnaise, ½ cup sour cream, 1½ tablespoons of the Chili Crunch, 1 tablespoon seasoned rice vinegar, 2 tablespoons lime juice, 1 tablespoon garlic paste, and 1 teaspoon paprika. Stir together until smooth and well blended.
  2. Add fresh herbs: Finely chop ¼ cup fresh parsley, mince 2 tablespoons shallots, and dice 1 bunch scallions. Reserve a small amount of each for garnishing, then add the rest to the dressing mixture. Cover the bowl and refrigerate to let flavors develop while you prepare the potatoes.
  3. Preheat the oven: Set the oven to 425°F to prepare for roasting the potatoes.
  4. Boil the potatoes: Wash and trim any bad spots from 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 enough water to cover the potatoes by an inch. Bring to a boil, then cook until fork tender, about 10 minutes.
  5. Prepare baking pans: Line two large baking pans with parchment paper, drizzle evenly with some of the ¼ cup avocado oil.
  6. Drain and smash potatoes: Drain the boiled potatoes and evenly divide them between the prepared pans. Toss them in the oil to coat, then use the bottom of a cup or bowl to gently smash each potato. Use a spatula to loosen them from the pans if they stick.
  7. Season potatoes: Drizzle with additional avocado oil, then season generously with sea salt and cracked black pepper.
  8. Roast potatoes: Roast for 60 minutes, rotating the pans between shelves halfway through baking if necessary to ensure even crisping.
  9. Prepare cucumber and bacon: While potatoes roast, cut off the ends of 1 cucumber, slice in half lengthwise, then slice each half into 3 to 4 strips lengthwise. Remove excess seeds if desired, then dice and set aside. Cook 3 ounces of bacon in a skillet until crisp, then transfer to paper towels to drain and cool.
  10. Assemble the salad: When the potatoes are done roasting, use a spatula, chef’s knife, or pizza cutter to roughly chop the smashed potatoes into bite-sized pieces. Let cool for 20 minutes before mixing.
  11. Mix salad: In a large bowl, combine the cooled potatoes with the mayo dressing. Add diced cucumber and chopped bacon, stirring gently to coat everything evenly.
  12. Garnish and serve: Top with reserved fresh parsley, shallots, scallions, crispy potato bits, sesame seeds if using, and the remaining ½ tablespoon of Chili Crunch. Serve immediately for best crispness, or within a few hours.

Notes

  • Chilling the dressing before combining helps deepen the flavors and gives the salad a pleasant kick.
  • For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
  • Trader Joe’s Chili Onion Crunch works well but Momofuku and other brands are great substitutes.
  • Adjust seasoning with salt and pepper after mixing if needed, but be cautious as the dressing already contains bold flavors.
  • Salad is best enjoyed within a few hours for optimal crunch but remains tasty with a softer texture if stored longer.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290 kcal
  • Sugar: 2 g
  • Sodium: 370 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 15 mg

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