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
Scale
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
- 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.
- 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.
- Preheat Oven: Set the oven to 425°F to prepare for roasting the potatoes.
- 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.
- Boil Potatoes: Bring water to a boil and cook potatoes until fork tender, about 10 minutes.
- 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.
- 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.
- Season Potatoes: Drizzle more avocado oil over smashed potatoes and season generously with sea salt and cracked black pepper.
- Roast Potatoes: Place the pans in the oven and roast for 60 minutes, rotating pans halfway through for even crisping if needed.
- 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.
- 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.
- Assemble Salad: Add cooled potatoes to the bowl with dressing. Add diced cucumber and chopped bacon. Stir gently to coat everything evenly.
- 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
