This Chili Crisp Smashed Potato Salad became my summer must-make the first time I brought it to a backyard BBQ. I was chasing a balance: crunchy edged potatoes, cool cucumber, and a dressing that could thread together creamy, tangy and reliably spicy notes without blowing out the other ingredients. I discovered the combination on an experimental Sunday when I swapped plain mayo for Kewpie and added a spoon of chili crunch—what started as curiosity turned into a repeatedly requested dish. It sits perfectly alongside grilled meats, bright salads and late-afternoon snacks.

What makes this side special is the texture contrast: potatoes that have been boiled to tender then smashed and roasted until their edges caramelize, meeting a luscious, almost silky dressing with that addictive chili-crunch bite. Between the punch of lime, the mellow richness of sour cream and the savory pop of bacon and scallions, every spoonful has at least three distinct sensations. I often make it for gatherings because it’s forgiving to prep ahead, scales easily and delights guests who love a little heat.

Ingredients

• Kewpie mayonnaise (or regular mayo): 1/2 cup. Kewpie brings a slightly richer, tangier depth thanks to its rice vinegar and umami; regular mayo works fine if you prefer a milder base.
• Sour cream (or Greek yogurt): 1/2 cup. Adds tang and body so the dressing clings to potato surfaces; Greek yogurt is a thicker, lower-fat swap with a tangier finish.
• Chili crunch / Chili oil with bits: 2 tablespoons total, divided. Use a quality jarred product such as Trader Joe’s Chili Onion Crunch or Momofuku Chili Crunch; reserve a little for finishing the salad.
• Lime juice: 2 tablespoons (about 2 limes). Bright acidity is essential to cut the richness — freshly squeezed gives the cleanest flavor.
• Seasoned rice vinegar: 1 tablespoon. Gentle acidity and a hint of sweetness rounds the dressing and softens the heat.
• Garlic paste: 1 tablespoon. Provides even, mellow garlic taste without big raw chunks; use freshly mashed garlic if you prefer a punchier note.
• Paprika: 1 teaspoon in the dressing plus more for the boiling water and seasoning. Smoked or sweet paprika both work — smoked adds a savory depth.
• Fresh parsley: 1/4 cup finely chopped. A splash of herb freshness that lightens the bowl and complements the chili oil.
• Shallots: 2 tablespoons, minced. Delicate onion flavor that becomes sweet and tender when dressed into the mix.
• Scallions: 1 bunch, diced (about 3/4 cup). Provide an aromatic bite and green color; reserve a few for garnish.
• Cucumber: 1 medium, finely diced. Cool crunch that contrasts with warm potatoes; peel or keep peel for extra color depending on preference.
• Bacon (optional): 3 ounces, cooked and chopped. Adds savory crispness; omit for a vegetarian version or use smoked tempeh bits.
• Sesame seeds: For garnish to add nutty crunch and visual appeal.
• Baby Yukon Gold potatoes: 3 pounds. I prefer Yukon Gold for their creamy interior and ability to crisp on the edges.
• Salt for boiling: 1 tablespoon. Seasons potatoes from the inside during boiling.
• Paprika for boiling water: 2 tablespoons. Infuses subtle color and a background warmth.
• Baking soda for water: 2 teaspoons. Key trick: a little baking soda helps break down the potato surface so smashed edges crisp better.
• Avocado oil: 1/4 cup to coat pans and potatoes for high-heat roasting without smoking.
• Sea salt & cracked black pepper: To finish — use flaky sea salt for the best texture contrast.

Instructions

Make the dressing: In a large bowl combine 1/2 cup Kewpie mayonnaise, 1/2 cup sour cream, 1 1/2 tablespoons of the chili crunch (reserve 1/2 tablespoon), 1 tablespoon seasoned rice vinegar, 2 tablespoons lime juice, 1 tablespoon garlic paste and 1 teaspoon paprika. Whisk until smooth; the emulsion should be slightly glossy and hold on a spoon. Prep aromatics & herbs: Finely chop 1/4 cup parsley, mince 2 tablespoons shallot and dice 1 bunch scallions. Reserve a little parsley and scallion for garnish; fold remaining aromatics into the dressing, cover and refrigerate while you cook potatoes. Chilling melds flavors. Boil the potatoes: Preheat oven to 425°F. Add 3 pounds Yukon Gold baby potatoes to a large pot with water to cover by 1 inch; add 1 tablespoon salt, 2 tablespoons paprika and 2 teaspoons baking soda. Bring to a boil and simmer until fork-tender, about 7–10 minutes depending on size. Drain well. Prepare pans and smash: Line two rimmed baking sheets with parchment and drizzle with portions of the 1/4 cup avocado oil. Divide drained potatoes between the pans, roll to coat in oil, then use the bottom of a cup to press each potato until it flattens about 1/2" thick. Scrape any sticking bits free with a spatula. Season and roast: Drizzle more oil over the smashed potatoes, season liberally with sea salt and cracked black pepper. Roast at 425°F for 45–60 minutes, rotating pans between racks halfway through, until edges are deeply browned and crisp. Longer roasting increases crunch. Prep cucumber and bacon: While potatoes roast, cut and dice 1 cucumber, removing extra seeds if desired for less water. Cook 3 ounces bacon in a skillet until crisp and drain on paper towels; chop and reserve some pieces for topping. Chop & cool: When potatoes are done, roughly chop the smashed pieces with a metal spatula or chef's knife into bite-sized pieces. Let cool about 20 minutes so the dressing doesn’t melt; keep some small crisp pieces for garnish. Assemble and finish: In a large serving bowl combine potatoes, diced cucumber and chopped bacon with the chilled dressing; toss gently to coat but keep crisp edges intact. Garnish with reserved herbs, sesame seeds and the final 1/2 tablespoon of chili crunch. Serve immediately for best texture.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Because the potatoes lose crunch over time, pack any extra reserved crispy bits separately and add them at serving. If you want to extend life, keep dressing in a sealed jar and store potatoes and mix-ins (cucumber, bacon, scallions) separately, then dress just before serving. To re-crisp potatoes, spread them on a baking sheet and heat in a 400°F oven for 8–10 minutes, then toss briefly with dressing so they retain some crunch.

Ingredient Substitutions

If you don’t have Kewpie mayo, regular mayonnaise works but the flavor is slightly milder. Swap sour cream for Greek yogurt for tang and lower fat. For a vegetarian option, omit bacon and add oven-roasted mushrooms or smoked tempeh for savory notes. If you need less heat, use just 1 tablespoon of chili crunch and finish with a tiny drizzle for color. Avocado oil may be replaced with any high-smoke-point oil like canola or grapeseed; olive oil will work but can brown faster at high heat.

Serving Suggestions

Serve this alongside grilled chicken, burgers, or a tangy green salad — it pairs particularly well with smoky proteins and simple grilled vegetables. For presentation, mound the salad in a shallow white bowl, sprinkle scallion ribbons and sesame seeds on top, and finish with a few spoonfuls of chili crunch for glistening color. A wedge of lime on the side allows guests to adjust acidity. At potlucks, I bring extra chili crunch and chopped parsley in small jars for last-minute refreshes.

Cultural Background

This dish is a modern fusion of classic American potato salad techniques and East Asian flavor accents. The smashed-and-roasted potato approach borrows from British and American comfort cooking, while Kewpie mayo and chili crunch nod to Japanese and Chinese pantry influences. Over the last decade, jars of chili oil and crunchy chili condiments have popularized these bold flavors in Western kitchens, creating hybrids that embrace crisp textures and umami-rich heat.

Seasonal Adaptations

In summer, use fresh Persian or English cucumbers for crispness and serve at room temperature. For fall, swap cucumber for roasted fennel or charred shallot slices and add a pinch of smoked paprika for warmth. At holiday gatherings, add roasted chestnuts or swap bacon for pancetta for a richer finish. The dressing holds up well if you add citrus zest in spring or a touch of maple syrup in winter to complement seasonal produce.

Meal Prep Tips

To meal-prep, cook potatoes and roast them a day ahead and cool completely before storing in an airtight container. Prepare and chill the dressing separately. On the day you’ll serve, warm the potatoes briefly in a hot oven to re-crisp, chop, and toss with chilled dressing and fresh cucumber. This staggered approach reduces same-day work and preserves the best textures.

Make this recipe your own—play with chili crunch brands, herb combinations and mix-ins until you find the balance that makes it your new summer staple. The joy is in the contrast: creamy, tangy, spicy and perched on crisp potato edges.