This chili crisp potato salad is my go-to side when I want to wake up a summer spread without intimidating the meat-and-potatoes crowd. I first made it for a backyard birthday, pairing extra-crispy, oven-roasted smashed potatoes with a creamy, tangy dressing I had chilled earlier in the day. The chili crisp threads its heat through the mayo and sour cream so every bite lands with flavor, not just spice. The texture is what had everyone talking: tender centers, ruffled edges, and a cool crunch from cucumber. I discovered that chilling the dressing before the potatoes ever come out of the oven is the secret that makes this bowl taste like it rested all night even when you are rushing to the table. The aromatics mellow into the mayo, the vinegar softens, and the chili oil blooms in the cream. I use Trader Joe\'s Chili Onion Crunch most often, though Momofuku works beautifully too. Either way, the result is a potato salad that feels familiar yet new, with a little shimmer of heat and a big dose of personality.

Ingredients

• Yukon gold baby potatoes: Choose small, even-sized potatoes so they boil and roast uniformly. Their natural buttery flavor and thin skins crisp beautifully when smashed and roasted hot.
• Chili crisp: Trader Joe\'s Chili Onion Crunch or Momofuku Chili Crunch add layered heat, toasted aromatics, and chili oil that infuses the dressing with savory depth.
• Kewpie mayonnaise: Rich, silky Japanese mayo adds body and a slight sweetness. Traditional mayo works, but Kewpie’s umami edge makes the dressing unforgettable.
• Sour cream (or Greek yogurt): Provides tang and a cool, creamy counterpoint to the chili crisp. Greek yogurt lightens the texture while keeping it luscious.
• Cucumber: Finely diced for crisp freshness. English cucumbers are less seedy and hold their bite, keeping the salad lively and not watery.
• Bacon: Cook until crisp for salty, smoky pops throughout. Optional for a vegetarian version; the salad still sings without it.
• Scallions, parsley, and shallot: Fresh aromatics that layer in gentle oniony bite and bright herbal notes so the salad tastes vibrant, not heavy.
• Seasonings and oil: Paprika, garlic paste, seasoned rice vinegar, lime juice, avocado oil, sea salt, and black pepper balance heat, acidity, and crunch.

Instructions

Chill the dressing base: In a large bowl, whisk together 1/2 cup Kewpie mayonnaise, 1/2 cup sour cream, 1 1/2 tablespoons chili crisp, 2 tablespoons fresh lime juice, 1 tablespoon seasoned rice vinegar, 1 tablespoon garlic paste, and 1 teaspoon paprika. The dressing should be smooth and slightly rosy. Cover and refrigerate to let flavors meld while you cook the potatoes. Add aromatics to the dressing: Stir in 1/4 cup finely chopped parsley, 2 tablespoons minced shallot, and most of 1 bunch diced scallions, reserving a pinch of each for garnish. Return the bowl to the refrigerator. Chilling allows the aromatics to mellow and perfume the dressing. Boil the potatoes: Heat oven to 425°F. Rinse 3 pounds baby Yukon golds and remove any blemishes. Place in a large pot with 1 tablespoon salt, 2 tablespoons paprika, and 2 teaspoons baking soda. Cover with water by about 1 inch. Boil until fork-tender, 7 to 10 minutes. The baking soda roughs up surfaces for extra crisping later. Drain, oil, and smash: Line two sheet pans with parchment and drizzle with some of the 1/4 cup avocado oil. Drain potatoes, divide between pans, and toss to coat. Using the bottom of a glass or small bowl, press each potato until flattened but still intact. Season and roast: Drizzle potatoes with remaining avocado oil and season generously with sea salt and cracked black pepper. Roast 45 to 60 minutes, rotating pans halfway if needed, until deeply golden with crisp, frilly edges and tender centers. Prep add-ins: While potatoes roast, finely dice 1 cucumber. If using, cook 3 ounces bacon until crisp, then drain on paper towels and chop. Reserve some bacon and a few tiny potato shards for garnish. Chop and cool: Transfer the roasted potatoes to a cutting board. Use a metal spatula, chef’s knife, or pizza cutter to roughly chop into bite-size pieces. Let cool about 20 minutes so the dressing clings without melting. Assemble and finish: Add cooled chopped potatoes to the chilled dressing along with the diced cucumber and most of the bacon. Toss gently to coat. Taste and adjust salt and pepper. Garnish with reserved scallions, parsley, shallot, bacon, sesame seeds, and the final 1/2 tablespoon chili crisp. Serve within a few hours for maximum crunch.

Storage Tips

Store the dressed salad in an airtight container in the refrigerator for up to 3 days. For the crispiest texture, keep roasted smashed potatoes and dressing separate if you plan to serve later; combine within 2 hours of serving. If the dressing thickens after chilling, loosen with 1 to 2 teaspoons lime juice or water and toss again. Avoid freezing, as the creamy dressing can separate and potatoes may turn mealy. If serving outdoors, keep the bowl chilled over a tray of ice and return leftovers to the fridge within 1 hour in warm weather.

Ingredient Substitutions

No Kewpie on hand? Use regular mayonnaise and add 1/2 teaspoon sugar for a similar balance. Greek yogurt can replace sour cream one-to-one for extra tang and protein. If you are vegetarian, omit bacon and add 1/2 cup roasted salted peanuts or smoked almonds for crunch and savory notes. Sensitive to heat? Start with 1 tablespoon chili crisp in the dressing and add more to taste at the end. Avocado oil can be swapped with light olive oil. No shallot? Use 2 to 3 tablespoons very finely minced red onion. English cucumber can be replaced with Persian cucumbers for fewer seeds and extra snap.

Serving Suggestions

Serve slightly warm or at cool room temperature with grilled chicken thighs, cedar plank salmon, smash burgers, or charred corn. Pile into a wide shallow bowl to show off those crispy edges and shower the top with scallions, parsley, sesame seeds, and the last drizzle of chili crisp for shine. For a picnic, spoon it into individual cups, topping each with a crunchy bacon shard. It also pairs beautifully with bright, acidic sides like tomato-cucumber salad or pickled red onions to balance the creaminess.

Cultural Background

Classic American potato salad typically leans on boiled potatoes, mayonnaise, mustard, and pickles. This version borrows a technique from pub-style smashed potatoes and flavor cues from chili oil condiments popular across many Asian cuisines, where chili crisps combine chilies, aromatics, and crunchy bits in oil. The fusion stays respectful by keeping a potato-salad heart while letting chili crisp’s toasted garlic, onion, and chili notes energize the dressing. It is a love letter to cookout traditions with a nod to the global pantry many of us now keep in our kitchens.

Seasonal Adaptations

In spring, swap cucumber for thinly sliced radishes and add a handful of blanched peas. Summer is prime time for the original version, especially with backyard grill fare. In fall, fold in roasted sweet corn kernels and a pinch of smoked paprika for warmth. Winter calls for oven efficiency: roast the smashed potatoes alongside sheet-pan sausages or chicken, then toss everything together. For holidays, garnish with pomegranate arils for a jeweled pop of sweetness and color.

Meal Prep Tips

Boil and smash potatoes a day ahead, then roast straight from the fridge; they will crisp beautifully. Make the dressing up to 24 hours in advance and keep it covered. Dice cucumbers just before serving to maintain their crunch. If packing for lunches, portion the potatoes and dressing separately and combine right before eating. A mason jar works well for the dressing, and a shallow container keeps the potato edges from steaming and going soft during transport.

There is something joyful about watching people discover that familiar can still surprise. This salad brings the crunch, the creaminess, and just enough heat to keep every bite interesting. Make it your own, tweak the spice, and do not forget to snag a few of those crispy potato bits for the cook.