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
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
