Chili Crunch Smashed Potato Salad Recipe

ByTaylor
Jump to Recipe· 4.7 from 6 reviews

If you’re a potato salad lover who craves a little excitement, you’re going to flip for this Chili Crunch Smashed Potato Salad Recipe. It’s not your everyday creamy salad — it’s got this perfect crunch, zest, and a smoky-spicy kick that makes every bite pop. I can’t wait to share this with you because I’ve tested it over and over, and trust me, friends always ask for seconds. Ready for a potato salad that steals the show? Let’s dive in!

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Why This Recipe Works

  • The Perfect Potato Texture: Boiling then smashing Yukon Golds keeps them creamy inside but crispy outside when roasted.
  • Layered Flavors in the Dressing: The combo of chili crunch, garlic paste, lime juice, and paprika creates a tangy, spicy, and savory punch.
  • Balance of Fresh and Crispy: Fresh scallions, cucumber, and parsley lighten the rich dressing, while roasted potatoes add crunch.
  • Customizable Spice Level: You control the heat by adjusting the chili crunch and even adding bacon if you like smoky meatiness.
Chili Crunch Smashed Potato Salad, spicy potato salad, smoky potato salad, smashed potato salad recipe, easy potato salad ideas - 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 salad is all about contrasts — creamy and crunchy, spicy and refreshing, soft potatoes and crisp veggies. Choosing Yukon Gold potatoes is key because they hold their shape but mash nicely. The dressing blends mayo and sour cream for richness, but chili crunch gives it that unforgettable kick.

Chili Crunch Smashed Potato Salad, spicy potato salad, smoky potato salad, smashed potato salad recipe, easy potato salad ideas - 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: Waxy and buttery, these hold together well without turning gluey.
  • Kewpie mayonnaise (or traditional mayo): I love Kewpie for its umami, but any mayo works.
  • Sour cream (or Greek yogurt): Adds tang and coolness to balance the spice.
  • Chili Crunch: The star ingredient — crispy, spicy, and addictive. I recommend Trader Joe’s or Momofuku brands.
  • Lime juice & seasoned rice vinegar: Brighten the dressing with acidity.
  • Garlic paste: Pungent and smooth, blends better than chopped garlic here.
  • Paprika: Adds subtle smokiness and color, also in the boiling water to infuse flavor.
  • Fresh parsley, scallions, shallots: Fresh, herbaceous bursts in every bite.
  • Cucumber: Crunchy and cooling to offset the richness.
  • Bacon (optional): Crispy bits add smoky saltiness; skip for vegetarian.
  • Avocado oil: A neutral oil with a high smoke point, perfect for roasting and drizzling.
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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

The beauty of this Chili Crunch Smashed Potato Salad Recipe is how easy it is to make your own. I often tweak things depending on what I have and who I’m serving. Don’t be shy to play with heat levels or swap veggies — that’s part of the fun!

  • More heat: When I wanted extra spice, I added a pinch of cayenne or a bit more chili crunch — you can’t really go wrong.
  • Veggie boost: Sometimes I toss in roasted corn or diced bell peppers for a colorful crunch twist.
  • Make it vegan: Swap mayo and sour cream for plant-based versions and skip the bacon. I’ve done this and it’s still a knockout.
  • Fresh herbs: Try cilantro or dill instead of parsley to change up the flavor profile.

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

Step 1: Whip Up The Flavor-Packed Dressing

Start by mixing the mayo, sour cream, half your chili crunch, rice vinegar, lime juice, garlic paste, and paprika in a big bowl. Then add most of your fresh parsley, shallots, and scallions—save a little for garnish. Cover this and pop it in the fridge while you prep the potatoes. Trust me, letting this chill a bit gives those bold flavors time to mingle and deepen.

Step 2: Parboil the Potatoes with a Twist

Wash and trim your baby Yukon Golds — I always pick the smaller ones because they smash better without falling apart. Toss them in a pot with water, salt, paprika, and baking soda. Yes, baking soda! It softens the skins so your smashed potatoes get delightfully crispy edges when roasted. Boil until fork-tender, about 7 to 10 minutes, but don’t overdo it or they’ll turn to mush later.

Step 3: Smash & Roast for Crispy Goodness

Drain the potatoes and spread them out on parchment-lined baking sheets drizzled with avocado oil. Now, here’s a little hack: use the bottom of a sturdy cup or small bowl to gently smash each potato — don’t pulverize; you want some chunks. Drizzle more oil on top, sprinkle with sea salt and cracked black pepper, then roast at 425°F for 45-60 minutes. I swap the pans halfway to get even browning, especially if they don’t both fit on one rack.

Step 4: Prep Fresh Veggies and Bacon

While the potatoes crisp up, dice your cucumber finely — removing some seeds makes it less watery but keeps that crunch. If using bacon, cook it till crispy, drain on paper towels, then chop. These add cool freshness and savory depth to your salad that contrasts perfectly with the chili crunch heat.

Step 5: Assemble and Serve

Once roasted, roughly chop the smashed potatoes to bite-sized pieces with a knife, metal spatula, or even a pizza cutter — the goal is to have a mix of crispy bits and soft potato. Let them cool about 20 minutes (warm potatoes soak up dressing better but not piping hot). Fold in your mayo mixture, cucumber, and bacon. Add a sprinkle of sesame seeds and your reserved herbs for a lovely finish. Don’t forget that last half tablespoon of chili crunch on top — it really amps up the flavor and keeps the crunch alive!

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Pro Tips for Making Chili Crunch Smashed Potato Salad Recipe

  • Don’t Skip Baking Soda: Adding baking soda to your boiling water helps break down potato skins and gives you those ultra-crispy edges after roasting — a game-changer.
  • Chill Your Dressing: Making the dressing ahead and letting it rest in the fridge lets flavors mature, so the salad tastes more vibrant when you combine everything.
  • Use a Firm Hand When Smashing: Smash the potatoes firmly enough to crack but keep texture; total mush isn’t the goal here — crispy bits are the star.
  • Serve Soon After Mixing: The salad tastes best within a few hours of assembly to enjoy the crunchiness; leftovers soften but remain delicious.

How to Serve Chili Crunch Smashed Potato Salad Recipe

Chili Crunch Smashed Potato Salad, spicy potato salad, smoky potato salad, smashed potato salad recipe, easy potato salad ideas - 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 to finish this off with a sprinkle of toasted sesame seeds for a nutty crunch and a few extra chopped scallions and parsley for freshness and color. If you’re feeling fancy, a wedge of lime on the side invites guests to add brightness if they want it. These little touches elevate the whole dish.

Side Dishes

This salad makes a fantastic side to grilled meats or roasted chicken — the spicy, creamy potatoes cut through rich bbq flavors beautifully. I’ve served it alongside grilled salmon for a lighter meal or even just with crusty bread and a simple green salad for an easy dinner.

Creative Ways to Present

For parties, I like to pile this salad in a beautiful shallow bowl, then scatter some chili crunch and herbs on top so guests can see all the layers. Another fun idea is serving it in individual mason jars with a sprinkle of bacon and cucumber on top — makes for cute, portable servings that impress every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and eat them within two days. While the potatoes lose some crispness, the flavors continue to develop, and it still tastes amazing — just with a softer texture.

Freezing

I don’t recommend freezing this salad because the potatoes get mushy and the fresh veggies lose their crunch. It’s best enjoyed fresh or refrigerated leftovers.

Reheating

If you want to reheat leftovers, I gently warm them in a low oven or skillet to revive some crispness but avoid microwaving, which tends to make it soggy. Add a fresh sprinkle of herbs or a dash more chili crunch for brightness after reheating.

FAQs

  1. Can I use other types of potatoes for this salad?

    You can, but Yukon Golds are ideal because they have the perfect balance of waxy and starchy qualities, holding up well when boiled and smashed while roasting up crispy. Russets might fall apart more, and red potatoes might get too waxy and less fluffy.

  2. What exactly is chili crunch, and can I substitute it?

    Chili crunch (or chili crunch oil) is a crispy chili-infused condiment made with chili flakes, fried garlic, onions, and oil. It adds spicy heat and delightful crunch. You can substitute with chili garlic sauce plus extra toasted garlic or use your favorite chili crisp brand. It’s worth the hunt!

  3. Is this recipe gluten-free?

    Yes! All ingredients are naturally gluten-free, but always double-check your chili crunch brand and condiments to ensure they don’t contain gluten additives.

  4. Can I prepare this salad a day ahead?

    You can make the dressing and prep veggies a day before, but I recommend roasting potatoes and assembling salad on the day you plan to serve. The freshness and texture are at their best that way.

  5. What if I don’t have avocado oil? Can I use another oil?

    Absolutely! A neutral high-heat oil like vegetable, canola, or light olive oil works fine for roasting and drizzling.

Final Thoughts

Honestly, this Chili Crunch Smashed Potato Salad Recipe quickly became one of my favorite go-to dishes whenever I want something comforting but with a spark. It’s perfect for potlucks, barbecues, or just a cozy meal at home. I love how the crispy edges and bold dressing come together — it’s unexpected but totally addictive. I know you’ll enjoy making it as much as I do, and I’m excited for you to share it with your people because this salad deserves the spotlight.

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Chili Crunch Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Taylor
  • 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
Print Recipe

Description

A flavorful Chili Crisp Smashed Potato Salad combining crispy roasted Yukon Gold baby potatoes with a spicy, tangy mayo-based dressing featuring Chili Crunch, lime, garlic, and fresh herbs. Perfect as a unique side dish or a party-ready salad with optional bacon and cucumber for added texture and taste.

Ingredients

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
  • 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

Extra Additions

  • 1 cucumber finely diced
  • 3 ounces bacon cooked & chopped, optional

Instructions

  1. Prepare the 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 well to combine.
  2. Add Fresh Herbs: Finely chop ¼ cup fresh parsley, mince 2 tablespoons shallots, and dice 1 bunch scallions. Reserve a small amount of each for garnish and add the remainder to the dressing mixture. Cover and refrigerate to develop flavors while preparing potatoes.
  3. Preheat Oven: Set the oven to 425°F to prepare for roasting the potatoes.
  4. Prepare Potatoes: Wash 3 pounds of Yukon Gold baby potatoes, trimming any blemishes. Add them to a large pot along with 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda. Cover with water about 1 inch above the potatoes.
  5. Boil Potatoes: Bring water to a boil and cook potatoes until fork tender, about 10 minutes.
  6. Prepare Baking Pans: Line two large baking pans with parchment paper and drizzle with avocado oil. Drain potatoes and divide between the pans, stirring to coat them evenly in oil.
  7. Smash Potatoes: Using the bottom of a cup or bowl, carefully smash each potato. Use a spatula to scrape potatoes from the bottom if sticking.
  8. Season Potatoes: Drizzle more avocado oil over smashed potatoes and season generously with sea salt and cracked black pepper.
  9. Roast Potatoes: Place the pans in the oven and roast for 60 minutes, rotating pans halfway through for even crisping if needed.
  10. Prepare Additional Ingredients: While potatoes roast, slice and dice 1 cucumber, removing extra seeds. Cook 3 ounces of bacon in a skillet until crispy, then chop and drain on paper towels.
  11. Chop Roasted Potatoes: When done roasting, roughly chop the smashed potatoes into bite-sized pieces using a metal spatula, chef’s knife, or pizza cutter. Let them cool for 20 minutes.
  12. Assemble Salad: Add cooled potatoes to the bowl with dressing. Add diced cucumber and chopped bacon. Stir gently to coat everything evenly.
  13. Garnish and Serve: Top salad with reserved parsley, shallots, scallions, sesame seeds, and the remaining ½ tablespoon Chili Crunch. Serve immediately for best crunchiness, or within a few hours for a softer potato salad texture.

Notes

  • Chilling the dressing before adding to potatoes improves flavor development significantly.
  • Use Kewpie mayonnaise for a richer, creamier texture, but traditional mayo works as well.
  • Adjust seasoning with extra salt, pepper, or Chili Crunch after chilling as flavor deepens.
  • Optional bacon can be omitted for a vegetarian version.
  • Rotate pans during roasting for even browning if your oven racks don’t accommodate both pans on one shelf.
  • Store leftovers refrigerated and consume within 2 days for best freshness, although texture will change.
  • Other chili crunch brands like Momofuku are suitable substitutes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 400 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 15 mg

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