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Chili Crisp Smashed Potato Salad

Spice up your summer BBQs with this Chili Crisp Smashed Potato Salad! Crispy roasted potatoes combine with savory bacon bits and diced cool cucumber before being smothered in a creamy, tangy homemade dressing with a kick of heat. Every bite is a delicious explosion of flavor with a satisfying texture!

  • Prep15 min
  • Cook1 hr 10 min
  • Total1 hr 45 min
  • Yield12 people
  • Calories251

Ingredients Steps Notes

Chili Crisp Makes This Potato Salad Recipe Next Level!

Move over Macaroni Salad, it’s time to make room for the newest summer side dish! This salad follows in the footsteps of my Smashed Potatoes Salad that TikTok brought to us, but with a few delicious upgrades!

The potatoes are cooked the same way… because why mess with crispy, crunchy, perfectly seasoned perfection?! I then built the dressing up with a Kewpie mayo meets sour cream base to create a delightfully creamy dressing that’s made with chili crunch to kick the flavor up a notch!

Once you collect all of the ingredients, you’ll have everything you need on hand to make this your signature summer side dish contribution all season long!

TikTok Chili Crisp Potato Salad Ingredients

The homemade creamy dressing that coats the mouthwatering salad begins with a Kewpie mayonnaise and sour cream base. From there, the flavor builds with Chili crunch, seasoned rice vinegar, lime juice, garlic paste, and paprika.

To finish the dressing off, it’s then loaded with finely chopped fresh parsley, minced shallots, and diced scallions. The potato salad dressing is then refrigerated to build flavor while the rest of the potato salad is assembled.

Yukon Gold baby potatoes are then boiled in water with salt, paprika, and baking soda. Once cooked, they’re smashed onto a baking pan and drizzled with avocado oil, sea salt, and cracked black pepper.

When it’s time to assemble the entire potato salad, cooked chopped bacon and diced cucumber combined with the potatoes and dressing to complete this delicious summer side dish!

How To Make Potato Salad With Chili Crisp

  1. Prepare the dressing by combining kewpie mayonnaise, sour cream, Chili crunch, seasoned rice vinegar, lime juice, garlic paste, and paprika in a large bowl.
  2. Prep the finely chopped fresh parsley, minced shallots, and scallions. Reserve a bit of each for garnish and add the rest to the mayo dressing. Afterward, tightly cover the bowl of dressing and refrigerate it while you prepare the rest of th recipe.
  3. Prepare the potatoes by preheating the oven.
  4. Wash the Yukon Gold baby potatoes and trim off any bad spots. Then transfer the prepped potatoes into a large pot.
  5. Add salt, paprika, and baking soda into the large pot with the potatoes.
  6. Fill the pot with water until it covers the potatoes by about an inch. Bring the water to a boil and cook the potatoes until they’re fork tender.
  7. Line two large baking pans with parchment paper and then drizzle the parchment paper with avocado oil.
  8. Drain the pot of potatoes and transfer the boiled potatoes onto the two prepared baking pans. Stir the potatoes around the pans to coat them in the avocado oil.
  9. Smash the potatoes down using the bottom of a cup or bowl. If needed, use a spatula to scrape the smashed potatoes off the bottom of the bowl or cup if they stick.
  10. Drizzle the smashed potatoes with more avocado oil and then sprinkle them with sea salt and cracked black pepper.
  11. Transfer the baking sheets of seasoned smashed potatoes into the preheated oven and roast them.
  12. Prepare the extra additions by first cutting the ends off of a cucumber, then slicing it down the center, and cutting each slice into strips lengthwise. Dice the slices and set the cucumber pieces aside.
  13. Cook the bacon in a skillet until down and then transfer the slices to a paper towel-lined plate to rest and drain.
  14. Assemble the Potato Salad by first roughly chopping the roasted, smashed potatoes into pieces. Then allow the chopped potatoes to cool. Reserving some of the small crispy bits for garnish at the end of assembling.
  15. Chop up the cooked bacon and again reserve some pieces for garnishing at the end. Then add the chopped bacon and diced cucumber to the bowl with potatoes and dressing. Stir the potato salad together to coat everything evenly.
  16. Garnish the top of the salad with the reserved ingredients, sesame seeds, and chili crunch.

How To Store Crispy Potato Salad

It’s best to make and serve this Chili Crisp Smashed Potato Salad immediately after it’s been made to enjoy all its delicious crispy texture and crunch! However, if you have leftovers that you’re not ready to part with, you can store them in an airtight container in the fridge for up to 2 days.

Just keep in mind that the salad will lose most of its crisp texture as it absorbs the dressing while it’s stored in the fridge. Still delicious, just less crunch!

Helpful Recipe Products

  • 13×18-inch baking pan
  • Chili Crisp
  • Baby Potatoes
  • Gorgeous Serving Bowl In Photos

More Delicious Summer Side Dishes

Steps

Dressing

  1. Combine , , 1½ of the , , , , in a large bowl and stir to combine.

  2. Prep the , , and . Reserve a bit of each for garnish and add the rest to the mayo mixture. Cover and refrigerate while you prepare the remaining ingredients.

Potatoes

  1. Preheat the oven to 425°F.

  2. Wash and trim off any bad spots. Add the potatoes to a large pot.

  3. Add , , and in with the potatoes.

  4. Fill with water until it covers the potatoes by about 1 inch. Bring to a boil and boil until fork tender, about 7 to 10 minutes.

  5. While they boil, line two large baking pans with parchment paper and drizzle some of the on the parchment.

  6. Drain the potatoes and divide them between the two prepared pans, and stir them around to help coat them in the oil.

  7. Use the bottom of a cup or bowl to smash the potatoes, and use a spatula to scrape the potatoes off the bottom of the bowl or cup if they stick.

  8. Drizzle with more avocado oil and season generously with and .

  9. Roast for 45 to 60 minutes, rotating the pans between shelves halfway through if they do not fit on the same shelf for even crisping.

Extra Additions

  1. While the potatoes are roasting, cut the ends off of , then slice down the center, and then slice each half into 3 or 4 strips lengthwise. Feel free to slice off any extra seedy pieces. Then dice and set aside.

  2. If not already, cook the in a skillet until done, transfer to a paper towel-lined plate to rest.

Assembly

  1. Once the potatoes are done, use a metal spatula, chef's knife, or pizza cutter to roughly chop the smashed potatoes into pieces.

  2. Allow to cool for about 20 minutes before adding to the large bowl with the mayo mixture and serving. Reserve some of the smaller crispy bits for garnish.

  3. Chop up the cooked bacon (reserve some pieces for topping). Add the bacon and diced cucumber to the bowl with the potatoes and dressing. Stir to coat evenly.

  4. Garnish with the reserved ingredients and (if desired), and top with the final ½ tablespoon of Chili Crunch. It is best enjoyed within a few hours for crunchiness, but still tastes delicious for a longer time, just with a more traditional potato salad texture.

Notes

  • Prepping and chilling the dressing first is crucial to the flavor development. Since the salad itself doesn't get chilled and is served immediately after mixing, this gives the dressing time for the flavors to meld and build. The dressing will have more of a kick after chilling for a couple of hours than right after making. You can always add more seasoning to taste after chilling and before adding to the potatoes.
  • You can add salt and pepper to taste, but there's a lot of flavor going on in this dish so I would mix it all together before
  • I use Trader Joe's Chili Onion Crunch, but Momofuku and other brands will work just as well.

Nutrition

  • Calories251
  • Carbs23g
  • Protein4g
  • Fat17g
  • Saturated fat4g
  • Fiber3g
  • Sugar2g
  • Sodium883mg

Estimates per serving, when a serving size is listed.

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