Chili Crisp Smashed Potato Salad Recipe

ByAmanda
Jump to Recipe· 4.5 from 4 reviews

If you’ve never had a potato salad quite like this before, I’m telling you, you’re in for a treat. This Chili Crisp Smashed Potato Salad Recipe is a game changer—combining creamy, tangy, and crispy textures with that addictive spicy crunch from chili crisp. I first made this for a family gathering, and honestly, it was gone within minutes. Stick with me here, and I’ll walk you through how easy it is to make this crowd-pleaser, plus my go-to tips to get it just right every time.

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Why This Recipe Works

  • Perfect texture combo: The potatoes get smashed for extra crispy edges but stay soft inside—it’s all about contrast.
  • Flavor-packed dressing: A creamy, tangy mayo-sour cream base with chili crisp adds heat and crunch that makes it addictive.
  • Freshness from herbs and veggies: Scallions, shallots, parsley, and cucumber give it zing and balance the richness.
  • Customizable & versatile: Whether you want it with bacon or completely vegetarian, this salad adapts beautifully.
Chili Crisp Smashed Potato Salad, smashed potato salad, spicy potato salad, crispy potato salad, flavorful potato salad - 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

Choosing the right potatoes and balancing creamy and spicy elements is key here. Yukon Golds hold their shape perfectly when boiled and smash easily, giving you the right base for that crispy texture. And don’t skip the chili crisp—it’s what takes this salad to the next level.

Chili Crisp Smashed Potato Salad, smashed potato salad, spicy potato salad, crispy potato salad, flavorful potato salad - 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 creamy texture and buttery flavor let them crisp up nicely without falling apart.
  • Kewpie mayonnaise: This Japanese mayo is richer and less tangy than regular mayo, but you can swap with what you have on hand.
  • Sour cream or Greek yogurt: Adds tang and creaminess, balancing out the heat.
  • Chili Crunch/Chili Crisp: This crunchy chili oil blend gives a smoky, spicy crunch that’s absolutely addictive.
  • Rice vinegar & lime juice: These provide brightness to cut through the richness of the mayo and sour cream.
  • Garlic paste: Adds depth of flavor without overpowering.
  • Paprika: Offers subtle smokiness and color to the dressing and cooking water.
  • Fresh parsley, scallions, and shallots: Vegetables that bring freshness and a lovely bite.
  • Cucumber: Adds crisp, cool texture that balances the warm potatoes.
  • Bacon (optional): When you want that smoky, savory pop, but feel free to leave it out for vegetarian perfection.
  • Avocado oil: Great for roasting potatoes since it has a high smoke point and mild flavor.
  • Salt & cracked black pepper: Essential for seasoning at every stage.
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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.

Tweak to Your Taste

I love how flexible this Chili Crisp Smashed Potato Salad Recipe is. I sometimes swap sour cream for Greek yogurt for a lighter feel or amp up the chili crisp if I’m craving extra heat. You can easily make it vegan too by using plant-based mayo and skipping bacon—though I won’t lie, that bacon adds an unbeatable smoky punch.

  • Make it vegan: I’ve swapped in vegan mayo and tofu bacon for a plant-based option that still feels indulgent.
  • Spice it up: Add extra chili crisp or a pinch of cayenne if you like things fiery—just be careful if you’re serving to kids!
  • Add herbs: Fresh cilantro or mint can brighten it even more if you want a different twist.
  • Seasonal Veggies: Swap cucumber with diced radishes or bell peppers for crunchy variations.

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

Step 1: Prep the Flavor-Loaded Dressing

Start with mixing the Kewpie mayo, sour cream, and most of your chili crunch (save a little for topping at the end). Add in the garlic paste, rice vinegar, lime juice, and paprika to give it that fresh, tangy kick. Stir in most of the chopped parsley, scallions, and shallots – they add amazing texture and fresh pops of flavor. Cover and refrigerate this while you work on the potatoes; it really helps the flavors meld beautifully, which is a trick I swear by every time.

Step 2: Boil and Season Your Potatoes

Grab your Yukon Gold baby potatoes and give them a good scrub. Drop them into a large pot filled with water seasoned with salt, paprika, and baking soda. The baking soda helps to soften the potatoes’ skins, making them easier to smash later. Bring to a boil and cook until they’re fork-tender, about 7 to 10 minutes. Don’t overcook or they’ll fall apart in the next step!

Step 3: Smash and Roast for Crunch

Drain the potatoes and divide them between parchment-lined baking sheets drizzled with avocado oil. Time to get smashing—but gently! Use the bottom of a sturdy cup or bowl to press down each potato until it flattens but stays in one piece. Toss with more oil, sea salt, and cracked black pepper. Pop them in the oven at 425°F for 45 to 60 minutes, flipping or rotating halfway for even crisping. This is where the magic happens, turning soft potatoes into crispy, golden delights.

Step 4: Prep the Fresh Ingredients and Optional Bacon

While the potatoes roast, dice a cucumber to bring refreshing crunch to the salad. Cook up your bacon if you’re using it, letting it crisp up nicely, then chop it roughly. Grab any reserved herbs from the dressing prep for garnish.

Step 5: Assemble and Serve

Once your potatoes are crisp and golden, give them a rough chop to bite-friendly pieces while still keeping those irresistible crispy edges. Let them cool for around 20 minutes—you want the salad to be warm but not hot when combined with the dressing. In a large bowl, mix the potatoes, dressing, cucumber, and bacon together gently so you don’t lose those crunchy bits. Top everything with the last bit of chili crisp, reserved herbs, and a sprinkle of sesame seeds if you like a nutty touch. Serve it up immediately and watch it disappear fast!

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Pro Tips for Making Chili Crisp Smashed Potato Salad Recipe

  • Don’t skip chilling the dressing: It lets all those flavors deepen and marry, so you get a more balanced taste.
  • Use baking soda in the boiling water: This little trick makes the potato skins nice and tender, making smashing easier.
  • Roast low and slow: For crisp edges, bake the smashed potatoes at a moderate temperature and rotate pans if needed for even browning.
  • Hold back some chili crisp for topping: Adding it at the end keeps that addictive crunch fresh and vibrant on top.

How to Serve Chili Crisp Smashed Potato Salad Recipe

Chili Crisp Smashed Potato Salad, smashed potato salad, spicy potato salad, crispy potato salad, flavorful potato salad - 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 always love throwing on a generous sprinkle of toasted sesame seeds and some extra diced scallions or fresh parsley just before serving. That bit of green really livens up the dish and adds a lovely fresh snap to every bite.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted vegetables, or even as a hearty side to burgers and sausages. I’ve also served it alongside a big Asian-style BBQ spread, where the chili crisp flair really shines.

Creative Ways to Present

For dinner parties, I have plated the salad in shallow bowls, layering the smashed potatoes first, then drizzling extra chili crisp and garnishes on top. You can also serve it in individual mason jars for a fun picnic or potluck vibe—portable and perfectly portioned.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well covered in the refrigerator for up to 3 days. The crispy edges will soften over time, but the flavors stay delicious. I usually store the potato salad separately from the garnishes to keep things fresh, adding them back when serving.

Freezing

I don’t recommend freezing this salad because the texture of the smashed potatoes and the fresh veggies will suffer. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

To reheat, I warm the leftover potatoes gently in a 350°F oven for about 10-15 minutes to bring back a bit of crispiness. Avoid microwaving as it tends to make the potatoes mushy. Refresh with a drizzle of chili crisp or some fresh herbs to brighten flavors before serving.

FAQs

  1. Can I make this Chili Crisp Smashed Potato Salad Recipe ahead of time?

    You can prepare the dressing ahead and refrigerate it for a few hours or overnight to let the flavors develop. However, I recommend assembling the salad and roasting the potatoes just before serving to maintain the best texture and freshness.

  2. What can I substitute for Kewpie mayonnaise?

    No worries if you can’t find Kewpie mayo—in a pinch, regular mayonnaise works fine. Just opt for a good-quality, rich mayo to keep that creamy texture that complements the chili crisp well.

  3. Is this salad spicy? Can I adjust the heat?

    The level of spice depends on how much chili crisp you use. Start with less if you’re cautious about heat—you can always add more at the end. The creamy elements help balance the spice nicely, so it’s manageable for most palates.

  4. Can I make this recipe vegetarian or vegan?

    Absolutely! Just skip the bacon or replace it with a plant-based alternative. For vegan, sub in vegan mayo and a dairy-free sour cream or yogurt. The salad will still be rich, creamy, and full of flavor.

  5. What potatoes work best?

    I recommend Yukon Gold baby potatoes—they mash nicely and crisp up well without turning mushy. Avoid starchy potatoes like Russets here, as they might fall apart too easily.

Final Thoughts

I’ve made this Chili Crisp Smashed Potato Salad Recipe countless times now, and it never fails to impress. There’s something so comforting and exciting about that crispy, spicy crunch paired with the creamy dressing and tender potatoes. Whether you’re making it for a casual cookout or a special get-together, I promise it’ll be a star on your table. Give it a try—you’ll soon see why I can’t stop coming back to this recipe each time I want a little indulgence with a kick!

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Chili Crisp Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Amanda
  • 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
Print Recipe

Description

Chili Crisp Smashed Potato Salad combines crispy roasted smashed Yukon Gold potatoes with a flavorful dressing made from Kewpie mayonnaise, sour cream, and a spicy chili crunch. Enhanced with fresh herbs, scallions, cucumber, and optional bacon, this salad is a vibrant and crunchy twist on classic potato salad, perfect for gatherings and potlucks.

Ingredients

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

Vegetables and Garnish

  • 1 cucumber finely diced
  • Sesame seeds for garnish

Optional

  • 3 ounces bacon cooked and chopped (optional for vegetarian)

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
  • Cracked black pepper

Instructions

  1. Prepare the Dressing: In a large bowl, combine ½ cup Kewpie mayonnaise, ½ cup sour cream, 1½ tablespoons of the 2 tablespoons Chili Crunch, 1 tablespoon seasoned rice vinegar, 2 tablespoons lime juice, 1 tablespoon garlic paste, and 1 teaspoon paprika. Stir well to mix all ingredients evenly.
  2. Add Herbs and Aromatics: Finely chop ¼ cup fresh parsley, mince 2 tablespoons shallots, and dice 1 bunch scallions. Reserve small portions of each for garnish, then add the rest to the mayo mixture. Cover the bowl and refrigerate to allow flavors to develop while preparing the potatoes.
  3. Preheat Oven and Prep Potatoes: Preheat the oven to 425°F. Wash 3 pounds of Yukon Gold baby potatoes, trimming any blemishes, and place them in a large pot.
  4. Boil Potatoes: Add 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda to the pot with the potatoes. Fill with water until potatoes are covered by about 1 inch. Bring to a boil and cook until the potatoes are fork tender, about 10 minutes.
  5. Prepare Baking Sheets: While potatoes boil, line two large baking pans with parchment paper. Drizzle some of the ¼ cup avocado oil over the parchment paper to coat.
  6. Drain and Smash Potatoes: Drain the potatoes and divide them between the two prepared pans. Gently stir to coat them evenly in the avocado oil. Use the bottom of a cup or bowl to smash each potato, then use a spatula to scrape any that stick off the bottom.
  7. Season and Roast: Drizzle additional avocado oil over the smashed potatoes. Season generously with sea salt and cracked black pepper. Roast in the preheated oven for 60 minutes, rotating pans between shelves halfway through for even crisping.
  8. Prepare Cucumber and Bacon: While potatoes roast, cut the ends off 1 cucumber, slice lengthwise down the center, and then again lengthwise into 3 or 4 strips. Dice these strips, removing extra seedy pieces if desired. Cook 3 ounces of bacon in a skillet until crisp, then transfer to a paper towel-lined plate to drain. Chop cooked bacon, reserving some pieces for garnish.
  9. Assemble Salad: When potatoes are done, roughly chop the smashed pieces with a metal spatula, chef’s knife, or pizza cutter. Let cool for 20 minutes. Combine the cooled potatoes with the mayo dressing in a large bowl. Add the diced cucumber and chopped bacon. Stir gently to coat all ingredients evenly.
  10. Garnish and Serve: Sprinkle reserved parsley, shallots, scallions, crispy potato bits, sesame seeds, and the remaining ½ tablespoon Chili Crunch over the top. Serve immediately for maximum crunch, or enjoy within a few hours as the flavors meld and texture softens.

Notes

  • Chilling the dressing before adding to the potatoes is crucial for flavor development, as it allows the flavors to meld and intensify.
  • If using vegetarian, omit bacon or substitute with a plant-based alternative.
  • Trader Joe’s Chili Onion Crunch works well, but any good quality chili crunch or chili crisp can be used.
  • Additional salt and pepper can be added to taste after mixing all ingredients, but be cautious as the dish is already well-seasoned.
  • For best texture, consume the salad within a few hours of assembly to maintain crispiness.
  • Using baking soda in the boiling water helps to break down the potato skin and aids in achieving crispier smashed potatoes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 420 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 15 mg

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