Chili Crispy Smashed Potato Salad Recipe

If you’re craving something that strikes the perfect balance between creamy, crunchy, tangy, and packed with flavor, then you absolutely need to try this Chili Crispy Smashed Potato Salad Recipe. Trust me, it’s not your average potato salad—there’s a delightful crispy texture and a seriously addictive chili crunch element that keeps me coming back for more every single time. Let me walk you through how to nail it in your kitchen with some tips and tweaks that make all the difference.

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Ingredients & Why They Work

What I love about this Chili Crispy Smashed Potato Salad Recipe is how each ingredient plays a vital, intentional role—from the potatoes that form the crispy base to the vibrant, creamy dressing layered with fresh herbs and that unforgettable chili crunch. Let me break down the key ingredients and why you want them on your shopping list.

• Yukon Gold baby potatoes: These hold up beautifully—they’re waxy enough to stay intact but mash easily and get crispy in the oven, which is essential for that perfect texture.
• Kewpie mayonnaise: This Japanese mayo has a rich umami flavor and creaminess that’s a game-changer compared to traditional mayo.
• Sour cream or Greek yogurt: Adds tang and smoothness without weighing down the potatoes.
• Chili Crunch (Chili Onion Crunch): This topping delivers heat, garlic, and crunch—if you haven’t tried it yet, you’re in for a surprise treat.
• Lime juice and seasoned rice vinegar: These acidic elements brighten the whole dish and balance the creaminess perfectly.
• Garlic paste and paprika: For subtle warmth and complexity in the dressing and the water you boil the potatoes in.
• Fresh parsley, shallots, scallions: They lend freshness and a little crunch, lifting the salad out of the ordinary.
• Cucumber: Adds cooling contrast to spicy, creamy elements.
• Bacon (optional): Because sometimes you just want that smoky, savory richness—feel free to skip it for a vegetarian twist.
• Avocado oil: The perfect high smoke-point oil for roasting that keeps potatoes crisp without overpowering flavor.

Make It Your Way

This Chili Crispy Smashed Potato Salad Recipe is endlessly adaptable, so I encourage you to make it your own. I sometimes swap the bacon for roasted chickpeas to keep things plant-based but still add crunch, or toss in fresh herbs like cilantro or chives depending on my mood. The dressing can also be made with Greek yogurt if you want something lighter without losing creaminess.

• Vegetarian variation: I go bacon-free and add extra chili crunch or smoked paprika for that smoky depth. It’s incredible how much flavor you can build without meat.
• Spice it up (or down): I adjust the chili crunch to my heat preference—more if I’m feeling spicy or hold back for a milder crowd.
• Seasonal tweaks: In summer, I like swapping cucumber for diced ripe tomatoes or fresh corn kernels for a sweet twist.

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

Step 1: Mix the Flavor-Packed Dressing

Start by combining the Kewpie mayonnaise, sour cream, most of the chili crunch (save a little for garnish), seasoned rice vinegar, lime juice, garlic paste, and paprika in a large bowl. Give it a good stir until everything’s well blended. Toss in chopped parsley, shallots, and scallions, reserving a bit for garnishing later. Cover this and pop it in the fridge while you prep the potatoes – this chilling helps the flavors soften and marry beautifully, which is the secret behind that extra dimension of taste.

Step 2: Boil and Prep the Potatoes

While your oven heats to 425°F, wash and inspect the Yukon Gold baby potatoes for any blemishes. Into a large pot, add the potatoes, salt, paprika, and baking soda (this little addition boosts browning later). Cover with about an inch of water and bring to a boil. Let them cook until fork-tender, which usually takes 7 to 10 minutes—don’t overcook, you want them soft but not falling apart.

Step 3: Smash, Season, and Roast

Drain the potatoes and divide between two parchment-lined baking sheets drizzled with some avocado oil. I use the bottom of a sturdy cup or small bowl to gently smash each potato—you want them flat but still intact, with some chunks left for texture. Toss with more avocado oil, salt, and cracked black pepper. Roast in your hot oven for 45 to 60 minutes, flipping halfway through and swapping sheet positions if needed to ensure an even, irresistibly crispy crust.

Step 4: Prep Extras and Assemble

While the potatoes roast, dice your cucumber and cook the bacon if using. Once potatoes are golden and crispy, roughly chop them using a metal spatula or knife—this makes it easier to eat and lets the dressing coat every piece. Let the potatoes cool about 20 minutes; this step prevents the dressing from melting and keeps that creamy texture just right. Then, toss potatoes, dressing, cucumbers, and bacon together gently. Garnish with reserved scallions, parsley, and the rest of the chili crunch plus a sprinkle of sesame seeds for that final irresistible flair.

How to Serve Chili Crispy Smashed Potato Salad Recipe

Garnishes

I love topping the salad with extra scallions and parsley for freshness. The final sprinkle of chili crunch not only ups the heat but adds that wonderful crunch you’ve been craving. Sesame seeds aren’t required but bring a lovely nutty contrast and look pretty on the plate.

Side Dishes

This salad shines as a side with grilled meats—think juicy chicken thighs or ribs—or alongside smoky BBQ tofu for a vegetarian option. It also pairs well with simple roasted veggies or a crisp green salad for a lighter meal.

Creative Ways to Present

For parties, I sometimes serve this chili crispy smashed potato salad in mini cast iron skillets to keep the edges warm and crispy. Another fun idea is layering it in a glass trifle bowl with chopped tomatoes, avocado, and a dollop of fresh sour cream for a deconstructed yet elegant look.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and eat them within 2 days for the best texture and flavor. The crispiness softens a bit, but the flavors remain fantastic—just remember to stir gently before serving.

Freezing

This salad is not the best candidate for freezing because the potatoes lose their crispy texture and the dressing can separate. If you want to prep ahead, I recommend freezing just the boiled potatoes (without dressing) and assembling fresh on the day you serve.

Reheating

If you want to reheat leftovers, spread them out on a baking sheet and pop in a hot oven (425°F) for a few minutes to regain some crispiness. Avoid microwaving, which tends to make the potatoes soggy and the dressing separate.

FAQs

Final Thoughts

This Chili Crispy Smashed Potato Salad Recipe is one of those dishes I can’t help but rave about because it totally breaks the mold of boring potato salads. The crispy edges, creamy chili-spiced dressing, and fresh herbs come together in a way that feels special yet approachable. Whether you’re bringing it to a summer BBQ or serving it as a comforting side on a chilly night, I know you’ll find it just as satisfying and addictive as I do. So go ahead, get those potatoes smashing—and happy eating!

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