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Chili Crunch Smashed Potato Salad Recipe

ByMadison
Jump to Recipe· 4.8 from 15 reviews

Let me introduce you to one of my all-time favorite salads that’s sure to be a showstopper at your next gathering: the Chili Crunch Smashed Potato Salad Recipe. Imagine crispy, golden smashed potatoes tossed in a creamy, tangy, and spicy dressing that combines the perfect zing of chili crunch with cool cucumbers and fresh herbs. It’s not your average potato salad—I promise you’ll be making it on repeat once you get a taste of that addictive crunch and creaminess. Stick with me, and I’ll walk you through everything you need to nail this recipe flawlessly.

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Why This Recipe Works

  • Perfect Texture: Smashed potatoes create a crispy outside with a tender inside that soaks up the dressing beautifully.
  • Balanced Flavor: The chili crunch adds spicy heat while lime juice and vinegar bring brightness and acidity.
  • Freshness Boost: Crisp cucumbers, scallions, and parsley lighten up the dish and add a fresh contrast.
  • Make-Ahead Friendly: The dressing can be made ahead to develop deeper flavors, making prep easy and stress-free on serving day.
Chili Crunch Smashed Potato Salad, spicy potato salad, crispy smashed potatoes, creamy tangy potato salad, easy potato salad recipes - The image shows a white scalloped bowl filled with a layered potato salad. The bottom layer is made of crispy brown roasted potato pieces with skins on, showing a crunchy texture. Mixed with the potatoes are chunks of green cucumber and small bits of red onion and bacon, scattered throughout. The entire salad is covered in a creamy, light orange dressing with specks of herbs. On top, there are green chopped scallions and red chili flakes adding color and texture. A woman's hand is holding a silver spoon above the bowl, with some red chili oil and flakes on the spoon. The background has a soft white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Chili Crunch Smashed Potato Salad Recipe balances creamy, spicy, and fresh flavors perfectly because of its thoughtfully selected ingredients. Here’s why I love each extra bit going into the bowl, plus a couple of tips to help you shop smart!

Chili Crunch Smashed Potato Salad, spicy potato salad, crispy smashed potatoes, creamy tangy potato salad, easy potato salad recipes - Flat lay of fresh whole Yukon Gold baby potatoes, a small white bowl of smooth Kewpie mayonnaise, a small white bowl of creamy sour cream, a small white bowl filled with vibrant red chili crunch, a small white bowl of bright lime juice, a small white bowl of clear seasoned rice vinegar, a small white bowl of pale garlic paste, a small white bowl of smoky paprika powder, a small white bowl of finely chopped fresh parsley, a small white bowl of minced shallots, a bunch of crisp green scallions, a fresh cucumber cut into small dice, cooked chopped bacon pieces, a small white bowl of golden avocado oil, a small white bowl of white sea salt, a small white bowl of cracked black pepper, a small white bowl of toasted sesame seeds, and two whole brown eggs with clean uncracked shells, all arranged with perfect symmetry on a simple white ceramic background 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: They have a creamy texture and hold their shape well, ideal for smashing without falling apart.
  • Kewpie mayonnaise: Rich and slightly sweet, it creates a wonderfully creamy base—feel free to swap with your favorite mayo.
  • Sour cream: Adds tang and smoothness that balances the chili’s heat.
  • Chili Crunch: The star ingredient! Gives a crunchy texture plus a spicy, garlicky punch—I rely on Trader Joe’s Chili Onion Crunch but other brands work fine.
  • Lime juice & seasoned rice vinegar: These give the dressing its bright, zesty lift that keeps the salad from tasting heavy.
  • Garlic paste: A smooth, intense garlic flavor that melds into the dressing without overpowering.
  • Paprika: Brings a mild smokiness and color, both in the water boil and the dressing—small touches that make a big difference.
  • Parsley, shallots, scallions: Fresh herbs and aromatics for vibrant flavor and crunch throughout.
  • Cucumber: Adds a refreshing, crisp bite that cuts through the richness.
  • Bacon (optional): If you’re not vegetarian, this extra smoky, salty crunch is absolutely worth adding.
  • Avocado oil: Helps get those potatoes super crispy in the oven, plus it’s got a neutral flavor that won’t get in the way.
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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 helping friends make this salad their own, so don’t hesitate to customize! The great thing about the Chili Crunch Smashed Potato Salad Recipe is you can easily adjust heat, texture, or add your favorite mix-ins.

  • Heat level: If you want less spice, start with just one tablespoon of chili crunch in the dressing and add more to taste at the end.
  • Vegetarian option: Skip the bacon and add toasted nuts or extra crunchy veggies like radishes for a satisfying bite.
  • Herb swaps: Try swapping parsley with fresh cilantro or dill for a new flavor twist.
  • Greek yogurt substitute: Swap the sour cream for Greek yogurt for a tangier and slightly lighter dressing.

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

Step 1: Prep and Flavor the Dressing

I start by combining the Kewpie mayo, sour cream, most of the chili crunch, lime juice, seasoned rice vinegar, garlic paste, and paprika in a large bowl. Stir it well to get a smooth, vibrant base. Then I fold in the fresh parsley, shallots, and scallions—just a bit reserved for garnish. Pop this in the fridge while you tackle the potatoes. Trust me, chilling the dressing first lets all the flavors marry and get bolder.

Step 2: Boil and Prep the Potatoes for Smashed Magic

Wash your Yukon Gold baby potatoes and toss them in a pot with salt, paprika, and a little baking soda (this extra helps soften them perfectly). Cover with about an inch of water and bring to a boil. You’re aiming for tender potatoes that you can easily pierce with a fork, usually around 7 to 10 minutes. While they boil, line two baking sheets with parchment paper and drizzle some avocado oil on top—this helps the potatoes crisp up later without sticking.

Step 3: Smash, Oil, and Roast to Crispy Perfection

Once drained, spread the potatoes out on your oiled pans, then gently smash each one with the bottom of a sturdy cup or bowl—you want them flattened but not crumbled. Toss them to coat with more oil, then sprinkle sea salt and cracked black pepper generously. Roast at 425°F for 45 to 60 minutes (rotate pans halfway if you can’t fit both on one rack) until the edges are gorgeously crispy and golden. This roasting step? It’s where all the magic happens.

Step 4: Prepare Fresh Ingredients and Bacon

While the potatoes are roasting, chop up your cucumbers into tiny cubes—removing seeds if they’re watery—to keep the salad from becoming soggy. If you’re using bacon, cook it until nice and crisp, then chop and set aside. These fresh elements add that wonderful crunch and depth of flavor.

Step 5: Combine and Serve

After the potatoes cool for about 20 minutes, give them a rough chop with a spatula or knife—don’t overdo it; you want chunky bits. Toss everything gently with the chilled dressing, cucumbers, and bacon. Top with the reserved herbs, sesame seeds if you like, and the remaining chili crunch for a final kick. Serve right away for the crispiest texture or within a few hours—the flavor only gets better!

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Pro Tips for Making Chili Crunch Smashed Potato Salad Recipe

  • Don’t Skip the Baking Soda: It softens the potatoes perfectly, making smashing so much easier and increasing crispiness during roasting.
  • Chill the Dressing First: This is a game-changer for flavor depth; give it at least 30 minutes in the fridge before combining.
  • Use a Heavy Bottomed Cup for Smasher: It gives even pressure so potatoes smash evenly without breaking apart.
  • Don’t Overmix the Salad: Gently toss to keep those crispy edges intact—over stirring makes it mushy.

How to Serve Chili Crunch Smashed Potato Salad Recipe

Chili Crunch Smashed Potato Salad, spicy potato salad, crispy smashed potatoes, creamy tangy potato salad, easy potato salad recipes - The dish is a colorful mixed salad served in a large white scalloped bowl. It has roughly three main layers: the base layer consists of chunky golden-brown potato wedges with a delicious crispy skin, scattered throughout the bowl. The middle layer contains pieces of light orange creamy sauce-coated protein with some red bits, likely chicken or similar, while the top layer is fresh green chopped cucumbers and thinly chopped green onions that add a fresh crunch. A wooden spoon is resting inside the bowl, scooping some of the mixed salad. The bowl is placed on a round woven mat on a white marbled surface, with small bowls of extra chopped green onions and cucumbers, a glass of amber-colored liquid, and a bundle of green leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with a sprinkle of toasted sesame seeds and a handful of finely chopped fresh parsley and scallions for extra brightness and crunch. The final drizzle of chili crunch right before serving adds that irresistible pop of heat and texture that keeps everyone coming back for more.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken or steak, but also makes a fantastic side for a lighter meal alongside roasted vegetables or a crisp green salad. I’ve even brought it to potlucks where it disappeared faster than I expected—true crowd pleaser!

Creative Ways to Present

For a party, I like to serve this salad on a big rustic wooden platter and scatter extra fried bacon bits and herbs around. Another fun idea is layering it in a clear glass trifle bowl with alternating layers of cucumbers and bacon for visual appeal—everyone loved the surprise!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. Keep in mind that the potatoes soften over time as they absorb the dressing, so best enjoyed fresh or within the same day if you want to savor that delightful crispy texture.

Freezing

Freezing this salad isn’t ideal because the creamy dressing and fresh veggies won’t hold up well after thawing. I’d recommend enjoying it fresh for the best texture and flavor.

Reheating

If you have leftover roasted potatoes without dressing, gently reheat them in a hot oven or air fryer to bring back some crispness. Once mixed with the dressing, I suggest serving cold or at room temperature rather than reheating, to preserve flavor balance.

FAQs

  1. Can I use a different type of potato for the Chili Crunch Smashed Potato Salad Recipe?

    While Yukon Golds are my top pick for their creamy texture and ability to hold shape when smashed, you can use red potatoes or fingerlings too. Just avoid waxy potatoes since they might crumble during smashing. The key is choosing a potato that balances creaminess with structural integrity.

  2. What is Chili Crunch and can I make my own?

    Chili Crunch, also called Chili Crisp, is a chili oil condiment with crunchy garlic, shallots, and sometimes sesame seeds. It adds heat and texture. You can find brands like Trader Joe’s or Momofuku, or make your own by frying chopped garlic and shallots in oil with chili flakes. The homemade version takes a bit more time but tastes amazing.

  3. Can I prepare the salad entirely in advance?

    I recommend preparing and chilling the dressing in advance but add it to the potatoes just before serving. This way, you keep the potatoes crispy and fresh. If you mix everything too early, the salad will get soggy as the potatoes soak up the dressing.

  4. How spicy is this salad, and can it be adjusted for kids?

    The chili crunch adds a noticeable but balanced heat that complements the creamy dressing. You can reduce spiciness by using less chili crunch or serving on the side for people to add as desired. For kids, you can make a batch without chili crunch and add it only to adult portions.

Final Thoughts

This Chili Crunch Smashed Potato Salad Recipe holds a special place in my heart because it takes a classic comfort food and turns it into a flavor-packed, texture-rich dish that’s anything but ordinary. It’s perfect for family dinners, potlucks, or just a fun weekend side. Give it a try—you’ll find yourself obsessing over that perfect balance of spicy crunch and creamy potatoes, and I’m betting it quickly becomes a staple in your kitchen too!

Print
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Chili Crunch Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 15 reviews
  • Author: Madison
  • 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 is a delicious and flavorful twist on traditional potato salad, combining crispy smashed Yukon Gold potatoes with a zesty, creamy dressing made from Kewpie mayonnaise, sour cream, and chili crunch. The salad is enhanced with fresh herbs, scallions, diced cucumber, and optional bacon, making it perfect for gatherings or as a vibrant side dish.

Ingredients

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)

Additional Salad Ingredients

  • 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, to taste
  • Cracked black pepper, to taste

Instructions

  1. Make 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 combine.
  2. Prepare Herbs and Vegetables: Finely chop ¼ cup fresh parsley, mince 2 tablespoons shallots, and dice 1 bunch scallions. Reserve a small portion of each for garnish and add the rest to the mayo mixture. Cover and refrigerate the dressing mixture while preparing the potatoes.
  3. Preheat Oven: Set oven to 425°F (220°C) to preheat for roasting potatoes.
  4. Cook Potatoes: Wash 3 pounds Yukon Gold baby potatoes and trim any blemishes. Place them in a large pot with 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda. Add enough water to cover potatoes by 1 inch. Bring to a boil and cook until fork-tender, about 10 minutes.
  5. Prepare Baking Pans: Line two large baking sheets with parchment paper. Drizzle some of the ¼ cup avocado oil onto parchment evenly to coat.
  6. Drain and Smash Potatoes: Drain cooked potatoes and divide evenly between the prepared pans. Stir to coat in oil. Using the bottom of a cup or bowl, gently smash each potato, then use a spatula to loosen them from the surface if stuck.
  7. Season and Roast: Drizzle additional avocado oil over smashed potatoes and season generously with sea salt and cracked black pepper. Roast in the preheated oven for 60 minutes, rotating pans halfway through to ensure even crisping.
  8. Prepare Cucumber and Bacon: While potatoes roast, cut ends off 1 cucumber, slice lengthwise into 3 or 4 strips per half, remove seedy parts if desired, and dice. Cook 3 ounces bacon in a skillet until crispy, then drain on paper towels and chop. Reserve some bacon pieces for garnish.
  9. Assemble the Salad: When potatoes are done, roughly chop them into bite-sized pieces using a metal spatula, chef’s knife, or pizza cutter. Let cool for 20 minutes before mixing with the dressing bowl.
  10. Combine Ingredients: Add cooled smashed potatoes to the mayo mixture. Add diced cucumber and bacon pieces. Stir gently to coat everything evenly.
  11. Garnish and Serve: Sprinkle reserved chopped herbs, bacon, sesame seeds, and the remaining ½ tablespoon Chili Crunch over the top. Serve immediately for best crunchiness. The salad can be enjoyed within a few hours or later with a softer texture.
  12. Flavor Development: For best results, chill the dressing before mixing. This allows the flavors to meld and intensify, giving a bolder taste when combined with warm potatoes.

Notes

  • Use Kewpie mayonnaise for a richer, creamier dressing, but traditional mayo also works well.
  • Chili crunch brands like Trader Joe’s or Momofuku can be used interchangeably.
  • Omitting bacon makes this salad vegetarian.
  • Make sure to chill the dressing prior to mixing to enhance flavor melding.
  • The salad is best served within a few hours to retain crispness, but leftovers taste good with a more traditional texture.
  • Adjust salt and pepper after combining, as the salad has multiple flavors already.
  • When smashing potatoes, be gentle enough to keep some texture for crispiness during roasting.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 420 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 15 mg

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