Description
Chili Crisp Smashed Potato Salad is a flavorful twist on classic potato salad featuring crispy smashed Yukon Gold potatoes roasted to perfection and tossed in a zesty chili crunch mayo dressing with fresh herbs, cucumbers, and optional bacon. This dish combines creamy, tangy, and spicy elements for a unique side dish perfect for gatherings.
Ingredients
Scale
Dressing
- ½ cup Kewpie mayonnaise (120g) or traditional mayo
- ½ cup sour cream (120g) or Greek Yogurt
- 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)
- 1 cucumber, finely diced
- 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 (for seasoning)
- Cracked black pepper (for seasoning)
Instructions
- Prepare 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.
- Add Herbs: Chop ¼ cup fresh parsley, 2 tablespoons minced shallots, and 1 bunch scallions. Reserve a small amount of each for garnish and add the rest to the dressing mixture. Cover and refrigerate while preparing potatoes.
- Preheat Oven: Set the oven to 425°F (220°C) to prepare for roasting the potatoes.
- Boil Potatoes: Wash 3 pounds of Yukon Gold baby potatoes and trim any bad spots. Place them in a large pot with 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda. Fill with water until potatoes are covered by about 1 inch. Bring to a boil and cook until fork-tender, approximately 10 minutes.
- Prepare Baking Sheets: Line two large baking pans with parchment paper and drizzle with some of the ¼ cup avocado oil.
- Drain and Arrange Potatoes: Drain boiled potatoes and divide between the prepared pans. Stir to coat them evenly with avocado oil.
- Smash Potatoes: Use the bottom of a cup or bowl to gently smash each potato flat, then scrape off any sticking bits with a spatula.
- Season and Roast: Drizzle more avocado oil over the smashed potatoes and season generously with sea salt and cracked black pepper. Roast in the oven for 60 minutes, rotating pans halfway through for even crisping.
- Prepare Additions: While potatoes roast, cut and dice 1 cucumber. Cook 3 ounces of bacon in a skillet until crispy, then drain on paper towels and chop. Reserve some bacon pieces for garnish.
- Assemble Salad: After roasting, roughly chop the smashed potatoes with a metal spatula, chef’s knife, or pizza cutter. Allow to cool for 20 minutes before adding to the bowl with the dressing.
- Combine Ingredients: Add diced cucumber and chopped bacon to the bowl with potatoes and dressing. Stir well to coat everything evenly.
- Garnish and Serve: Top with reserved parsley, shallots, scallions, bacon, sesame seeds, and the remaining ½ tablespoon Chili Crunch. Serve immediately for best crunch or within a few hours.
Notes
- Prepping and chilling the dressing beforehand intensifies the flavor as it allows the ingredients to meld together.
- For vegetarian option, omit the bacon or substitute with crispy fried mushrooms or tempeh bacon.
- Baking soda in the boiling water helps to soften the potatoes, making them easier to smash.
- Use avocado oil for a high smoke point and a mild flavor; other neutral oils can be substituted.
- The salad tastes best within a few hours; after that, it will lose some crunch but still be flavorful.
- You can add extra lime juice, salt, or pepper after combining everything to adjust the taste.
- Chili Crunch brands like Trader Joe’s or Momofuku work well; feel free to use your favorite chili crisp condiment.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
