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
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 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
- 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.
- 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.
- Preheat the oven: Set the oven to 425°F to prepare for roasting the potatoes.
- 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.
- Prepare baking pans: Line two large baking pans with parchment paper, drizzle evenly with some of the ¼ cup avocado oil.
- 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.
- Season potatoes: Drizzle with additional avocado oil, then season generously with sea salt and cracked black pepper.
- Roast potatoes: Roast for 60 minutes, rotating the pans between shelves halfway through baking if necessary to ensure even crisping.
- 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.
- 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.
- 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.
- 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
