Description

Chili Crisp Smashed Potato Salad is a flavorful twist on traditional potato salad featuring crispy smashed Yukon Gold baby potatoes roasted to perfection and tossed in a zesty, creamy dressing infused with chili crunch, lime, garlic, and fresh herbs. Topped with diced cucumber, scallions, bacon, and sesame seeds, this dish offers a perfect balance of spicy, tangy, and savory elements, ideal for gatherings and potlucks.

Ingredients

Scale

Dressing

½ cup Kewpie mayonnaise 120g
½ cup sour cream 120g
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)
3 ounces bacon cooked & chopped (optional for vegetarian)
Sesame seeds for garnish

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

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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 chili crunch, 1 tablespoon seasoned rice vinegar, 2 tablespoons lime juice, 1 tablespoon garlic paste, and 1 teaspoon paprika. Stir until evenly mixed.
Prep Herbs and Aromatics: Finely chop ¼ cup fresh parsley, mince 2 tablespoons shallots, and dice 1 bunch scallions, reserving a small amount of each for garnish. Add the remaining herbs and aromatics to the dressing, cover, and refrigerate while preparing the potatoes.
Cook Potatoes: Preheat oven to 425°F. Wash and trim 3 pounds Yukon Gold baby potatoes, then place them in a large pot with 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda. Fill with water to cover potatoes by about 1 inch. Bring to a boil and cook until the potatoes are fork tender, about 10 minutes.
Prepare Baking Sheets: Line two large baking sheets with parchment paper and drizzle with some of the ¼ cup avocado oil.
Drain and Arrange Potatoes: Drain the potatoes and spread them on the prepared baking sheets. Toss gently to coat with the avocado oil.
Smash Potatoes: Using the bottom of a cup or bowl, carefully smash each potato flat, scraping them off with a spatula if stuck.
Season and Roast: Drizzle more avocado oil over the smashed potatoes, season generously with sea salt and cracked black pepper. Roast in the oven for 60 minutes, rotating pans between shelves halfway through to ensure even crisping.
Prepare Extras: While potatoes roast, cut and dice 1 cucumber and cook 3 ounces bacon in a skillet until crisp. Drain bacon on paper towels and chop, reserving some for garnish.
Assemble Salad: After roasting, roughly chop the smashed potatoes into pieces with a metal spatula or knife. Let cool for 20 minutes.
Combine Ingredients: In a large bowl, mix the cooled potatoes with the dressing, diced cucumber, and chopped bacon. Stir gently to coat all ingredients evenly.
Garnish and Serve: Top with reserved parsley, shallots, scallions, crispy bacon bits, sesame seeds, and the remaining ½ tablespoon chili crunch. Best enjoyed within a few hours for maximum crunchiness.

Notes

Chilling the dressing before tossing with the potatoes helps flavors meld and intensify.
Use Trader Joe’s Chili Onion Crunch or similar brands like Momofuku for best results.
Omitting bacon makes this salad vegetarian-friendly.
Add more salt and pepper after combining if desired, but the dressing has robust flavors.
Serve the salad soon after assembly for optimal texture; it can be stored longer but loses crispness.
Baking sheets should be rotated during roasting for even crispiness if stacked.

Nutrition

Serving Size: 1 serving
Calories: 290 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 15 mg