Chili Crunch Smashed Potato Salad Recipe

If you’re on the hunt for a potato salad that breaks all the rules and takes your taste buds on a wild ride, then I’m so excited to share this Chili Crunch Smashed Potato Salad Recipe with you. It’s creamy, crunchy, tangy, and just the right amount of spicy—all wrapped up in tender, golden Yukon Gold potatoes that get roasted until perfectly crisp. Trust me, once you’ve tried this, regular potato salad just won’t cut it anymore.

this …

Ingredients & Why They Work

Each ingredient in this Chili Crunch Smashed Potato Salad Recipe is carefully chosen to create layers of flavor and texture. Yukon Gold baby potatoes hold their shape nicely but become creamy inside when smashed. The dressing blends creamy mayo and sour cream with chili crunch for that signature spice, while fresh herbs and crunchy cucumbers balance it all out. Here’s why I love each ingredient in the mix.

• Yukon Gold baby potatoes: Their buttery flavor and smooth texture make them perfect for smashing and roasting to crisp perfection.
• Kewpie mayonnaise: Adds a subtle umami and creaminess that’s richer than regular mayo—don’t skip it if you can find it!
• Sour cream: Gives tartness and helps the dressing stay luscious without being heavy.
• Chili Crunch: The star of the show—it delivers heat, crunch, and garlic punch. Trader Joe’s Chili Onion Crunch is my go-to, but other brands work well too.
• Lime juice & seasoned rice vinegar: These brighten the whole salad and add a tangy lift that cuts through the rich dressing.
• Garlic paste & paprika: For that smoky depth and garlicky warmth that up the flavor intensity.
• Fresh parsley, scallions, shallots: Add fresh green notes and crunch that makes each bite lively.
• Cucumber: Offers refreshing crispness, balancing the spicy dressing.
• Bacon (optional): Crispy, smoky, and salty—optional but highly recommended for bacon lovers.
• Avocado oil: High smoke point oil perfect for roasting potatoes without burning.

Make It Your Way

I love tweaking this Chili Crunch Smashed Potato Salad Recipe depending on what’s in season or my mood. Feel free to swap out ingredients or play with textures—you can really make it yours!

• Vegetarian Version: Skip the bacon and toss in some toasted nuts or extra seeds for crunch. I’ve done this often and it’s just as satisfying.
• Extra Heat: If you love spice, double the chili crunch or add fresh chili slices on top. I always add a pinch of cayenne when making it for spice lovers.
• Herbs Swap: Tried cilantro or basil instead of parsley? Both bring different but delicious flavor twists.
• Seasonal Veggies: Add roasted corn or chopped radishes for colorful crunch and variety in texture. It’s fun to mix in what’s fresh!

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

Step 1: Prep the Flavor-Packed Dressing

Start by mixing the creamy base—combine Kewpie mayo, sour cream, 1½ tablespoons of chili crunch (reserve half for topping), lime juice, seasoned rice vinegar, garlic paste, and paprika. This dressing needs time for the flavors to marry, so cover it and pop it in the fridge while you work on the potatoes. Don’t skip prepping the fresh herbs and aromatics now, too—save a little for garnish and stir the rest into the dressing so those fresh notes are all throughout.

Step 2: Boil and Prep the Potatoes

Wash those gorgeous little Yukon Golds, trim any blemishes, and toss them into a pot. Here’s a little trick I learned: add salt, paprika, and baking soda to the boiling water. The baking soda helps break down the potato skins slightly, making smashing easier later. Boil for about 7 to 10 minutes until fork tender—not mushy! You want them soft enough to smash but not falling apart. While they’re boiling, prepare your baking sheets with parchment and a drizzle of avocado oil.

Step 3: Smash and Roast to Crispy Perfection

Drain your potatoes and divide them evenly onto your oiled baking sheets. Grab the bottom of a cup or bowl—use something sturdy but flat—and gently press down to flatten each potato. They want to be smashed, not squashed! Scrape under carefully so none stick. Drizzle a bit more avocado oil over the top, season generously with sea salt and cracked black pepper, then slide them into the preheated 425°F oven. Roast for 45-60 minutes, flipping or rotating the pans at least once for even browning. The edges get golden and crunchy while the insides stay soft and dreamy.

Step 4: Prep the Extra Crunch and Assembly

While the potatoes are roasting, dice your cucumber after removing seedy parts to keep it crisp. If you’re adding bacon, cook it until crispy and set aside on a paper towel to drain. Once potatoes come out of the oven, roughly chop the bigger smashed pieces to manageable bites, saving some of those crispy edges for garnish. Let the salad cool for about 20 minutes so the dressing doesn’t melt or get too runny.

Now, toss everything gently in a large bowl: potatoes, dressing, cucumbers, scallions, minced shallots, parsley, and bacon. Stir carefully to coat all the pieces but don’t break up the potatoes too much—you want that contrast of textures to shine.

Finish with a sprinkle of sesame seeds and the final ½ tablespoon of chili crunch on top for that irresistible spicy crisp. Serve right away for maximum crunch, or chill for a couple of hours if you like your flavors extra melded.

How to Serve Chili Crunch Smashed Potato Salad Recipe

Garnishes

I’m a big fan of topping this salad with a few reserved crispy potato edges and a sprinkle of toasted sesame seeds to give it that little extra nuttiness and crunch. Fresh chopped parsley and scallions sprinkled on top brighten the whole dish beautifully. Sometimes I add a wedge of lime on the side for guests who want an extra zing.

Side Dishes

This salad pairs wonderfully with grilled meats or fish—especially smoky barbecued chicken or salmon. I’ve served it alongside crispy tofu or roasted vegetables for a vegetarian feast, and honestly, it steals the show every time. It also works as a hearty side for weekend brunch with fried eggs and bacon.

Creative Ways to Present

For special occasions, I love serving this salad in individual clear mason jars layered with the potatoes, dressing, and colorful veggies so guests get the full visual effect before digging in. Another fun idea is to pile it onto crostini or pita bread with a dollop of extra chili crunch on top for a spicy appetizer bite.

Make Ahead and Storage

Storing Leftovers

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. Because of the crispy smashed potatoes, the texture softens after a day or two, so I recommend eating leftovers within 2 days. I’ve found the flavors actually taste even better the next day once the dressing fully soaks in.

Freezing

Freezing isn’t ideal for this Chili Crunch Smashed Potato Salad Recipe because the potatoes lose their crispness and the dairy-based dressing can separate. Save yourself the disappointment and freeze the cooked, smashed potatoes alone if needed—for future meals—but assemble the salad fresh.

Reheating

If you want to warm the leftovers, I warm the potato pieces gently in a skillet or oven to regain some crispness, then add a fresh drizzle of chili crunch and a spoonful of the dressing to revive the salad right before serving. Microwaving tends to get them mushy, so I avoid that.

FAQs

Final Thoughts

This Chili Crunch Smashed Potato Salad Recipe is one of those dishes I can’t get enough of—whether I’m feeding a crowd or making it just for my family’s dinner at home. It’s got a perfect balance of spice, creaminess, freshness, and crispy texture that keeps everyone asking for seconds. I hope you’ll give it a try and tweak it your way, because once you do, you’ll realize potato salad can be so much more than a side dish—it can be a showstopper.

Print