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
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)
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
- 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.
- 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.
- Preheat Oven: Set oven to 425°F (220°C) to preheat for roasting potatoes.
- 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.
- Prepare Baking Pans: Line two large baking sheets with parchment paper. Drizzle some of the ¼ cup avocado oil onto parchment evenly to coat.
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: Add cooled smashed potatoes to the mayo mixture. Add diced cucumber and bacon pieces. Stir gently to coat everything evenly.
- 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.
- 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
