Looking for a way to spice up your summer side dishes? This Chili Crisp Potato Salad is the fiery, crunchy upgrade your taste buds didn’t know they needed. Combining the comforting creaminess of classic potato salad with the punchy heat of chili crisp, this recipe is both familiar and wildly fresh. Whether you’re hosting a weekend BBQ or just meal-prepping for the week, this flavorful dish is guaranteed to steal the spotlight. In this article, you’ll learn how to build bold flavor from scratch, make your potatoes extra crispy, and explore creative serving ideas and variations for every palate.
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A Crunchy Love Letter from My Kitchen
It all started with a sunny afternoon in late spring. My daughter and I were prepping lunch in our tiny kitchen—her giggling as she lined up fingerling potatoes like toy trains, and me trying to figure out how to bring something new to our old family favorite. The classic potato salad had always been a staple on our table, but that day, I craved something brighter, bolder, and a little bit fiery. I opened the fridge, saw my beloved jar of chili crisp, and a new love story was born.
This Chili Crisp Potato Salad is everything I adore about home cooking—simple ingredients, comforting textures, and that surprise element that makes everyone at the table pause after the first bite. The crispy potatoes give it a roasted depth, the chili crisp adds layers of heat and umami, and the creamy base brings it all together. Every spoonful feels like a crunchy, savory celebration.
Now in my early 30s, cooking has become more than just a passion—it’s how I connect with my family, my memories, and even you. Recipes like this one are love letters from my kitchen to yours, meant to be shared, adapted, and enjoyed. It’s no longer just about making food; it’s about making joy.
I’ve tested this dish at everything from lazy picnics to last-minute dinner parties, and it never fails to spark curiosity. “What is that amazing crunch?” they ask. “It’s my chili crisp potato salad,” I say with a smile. And now, it’s yours too.
Ready to turn up the heat?
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Chili Crisp Potato Salad: A Bold Twist on a Classic Favorite
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
A bold twist on the classic potato salad, this Chili Crisp Potato Salad is packed with crispy roasted potatoes, creamy mayo dressing, and spicy Momofuku chili crunch for unforgettable flavor.
Ingredients
4–4½ lbs golden potatoes, cut into wedges
½ teaspoon baking soda
Momofuku Savory Seasoned Salt
½ cup olive oil
1 cup mayonnaise (preferably Kewpie)
2 tablespoons whole grain or dijon mustard
1 tablespoon Momofuku Rice Vinegar
1 cup bread and butter pickles, chopped, or sweet pickle relish
1 tablespoon Momofuku Chili Crunch
1 shallot, sliced
½ cup parsley or dill, chopped
3–4 scallions, sliced
Instructions
1. Preheat the oven to 425°F.
2. Place potatoes in a large pot of water with ½ teaspoon of baking soda and 1 tablespoon of Momofuku Savory Seasoned Salt. Bring to a boil and cook for 10-12 minutes, until potatoes are very tender. Remove from heat and fully drain.
3. Return potatoes to pot and toss with olive oil. Using a wooden spoon or spatula, stir the potatoes until a mashed potato-like paste forms around each potato. This will crisp up during baking.
4. Spread the potatoes on two sheet pans, ensuring they are not crowded, and roast for 30 minutes.
5. Remove the pans from the oven, gently toss the potatoes, then return them to the oven for another 15-20 minutes until they are deeply browned and crispy. Remove from the oven and rest until ready to serve.
6. Meanwhile, mix the dressing: Combine 1 cup mayonnaise, 2 tablespoons of mustard, 1 tablespoon Momofuku Rice Vinegar, 1 cup chopped pickles, 1 tablespoon Momofuku Chili Crunch, and a generous pinch of Momofuku Savory Seasoned Salt.
7. When ready to serve, toss the warm potatoes with the dressing. Top with sliced shallots, herbs, and scallions. Season with Momofuku Savory Seasoned Salt to taste, and serve immediately.
Notes
For a spicier kick, add more Momofuku Chili Crunch to the dressing. The crispy potatoes can be made in advance and kept warm until serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion (American-Asian)
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal (approx.)
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 10mg
Building Bold Flavors with Simplicity
What Makes Chili Crisp Irresistible
If you’ve never tried chili crisp potato salad before, prepare to meet your new flavor obsession. This is an enchanting condiment crafted from crunchy fried garlic, shallots, chili flakes, and a blend of spices, all immersed in oil. Each spoonful delivers a satisfying crunch with deep, toasty heat, a savory punch of umami, and just the right touch of salt. There are many store-bought varieties like Lao Gan Ma or Fly By Jing, but making your own is surprisingly easy—and adds a personal touch to this chili crisp potato salad.
The key is layering textures. An excellent chili crisp potato salad harmonizes spiciness with rich flavor. It should have bits of garlic that practically melt in your mouth, toasted shallots that stay crunchy, and a base oil infused with warm spices like star anise or cinnamon. That flavor bomb is what transforms a humble side dish into the star of your table.
When folded into the creamy base of this potato salad, chili crisp potato salad acts like both a dressing and a seasoning. It wakes up the palate, brings complexity to every bite, and leaves your guests wondering how a potato salad could taste this good. If you’re looking for a way to introduce bolder global flavors into classic American fare, this is the perfect starting point.
Explore more bold condiment ideas and fast fusion dishes in the Healthy Fusion Recipes section on my blog.
The 4 Essentials for Every Potato Salad
So, what really goes into a great potato salad? While recipes vary wildly, the foundation usually includes four core components:
- Potatoes – Waxy varieties like Yukon gold or red potatoes hold their shape after cooking and crisp up beautifully.
- Creamy Element – Mayonnaise is traditional, but Greek yogurt or sour cream work too, especially when balanced with chili crisp.
- Seasoning – Salt, pepper, vinegar, and mustard provide essential tang and depth.
- Add-ins – Think celery, pickles, eggs, or herbs. In this version, we let chili crisp potato salad and green onions shine.
This chili crisp potato salad version checks all four boxes, then kicks them up a notch with crunchy chili oil and roasted texture. You can even mix in roasted corn or blistered green beans for added flair. Try pairing it with options from our Quick Plant-Based Mains collection for a balanced meal.
How to Make Crispy Potato Salad – The Right Way
Roasting for the Perfect Crunch
The key to an unforgettable chili crisp potato salad? Roast your potatoes instead of boiling them. It’s a small step that makes a massive flavor impact. Roasted potatoes bring crispy edges, rich caramelization, and that golden bite that makes every forkful a joy.
Start with waxy potatoes like Yukon gold or baby reds. Divide them into pieces and mix with avocado oil, sea salt, and a hint of garlic powder. Spread them out evenly on a baking sheet—don’t overcrowd, or you’ll steam instead of crisp. Roast at 425°F for 25–30 minutes, flipping halfway, until they’re golden and crunchy.
This method makes your chili crisp potato salad pop with texture, unlike traditional versions that can feel too soft or bland. Let the roasted potatoes cool slightly before mixing; this keeps them crisp and helps them absorb the bold dressing.
If you ever have leftover roasted potatoes, transforming them into this chili crisp potato salad is one of the smartest kitchen moves you can make. It’s quick, satisfying, and way more exciting than the usual reheats. Find more tricks like this in my Leftover-Friendly Recipes section.
Chili Crisp Magic: Mixing & Layering Flavors
Now the fun begins. In a bowl, combine mayonnaise or Greek yogurt with several spoonfuls of chili crisp, whisking them together. Add a splash of rice vinegar for tang and season with salt. Fold in your roasted potatoes while they’re still warm so they soak up all that spicy-savory flavor.
For the ultimate chili crisp potato salad, layer in thin-sliced scallions, chopped herbs, maybe a soft-boiled egg, or even roasted corn. Serve slightly warm or room temp to keep those crispy edges shining. For more punchy ideas, explore my Summer Salads collection.
Serving Inspiration & Variations
How Jamie Oliver Could Approach It – Fresh & Rustic
Imagine Jamie Oliver’s take on this chili crisp potato salad—he’d likely roast new potatoes with their skins on, toss them with a spoonful of yogurt, soft-boiled eggs, and loads of chopped herbs. A drizzle of homemade chili oil with crispy garlic and scallions would top it off, adding warmth and flavor without overpowering the dish.
You can recreate a similar version by using Greek yogurt instead of mayo, and folding in ingredients like capers, mustard seeds, or even a handful of dill. His method brings a rustic simplicity that perfectly complements this spicy potato dish.
If you enjoy meals with a laid-back, wholesome vibe, check out the Simple 30-Minute Meals section on my blog.
Make It Yours: Variations & Pairings
This chili-infused recipe is endlessly adaptable. Want to keep it plant-based? Swap in vegan mayo and a tamari-based chili oil. Prefer extra protein? Add chopped eggs, tofu, or shredded rotisserie chicken. Going gluten-free? Just double-check the label on your chili crisp.
For added crunch, mix in roasted corn, sugar snap peas, or even crushed peanuts. This vibrant side dish complements grilled chicken, fish, or a substantial veggie burger exceptionally well.
Planning a summer spread? You’ll find more delicious pairings in my Healthy Picnic Ideas.
Whether you serve it warm or chilled, this chili crisp potato salad brings color, heat, and a little excitement to every bite—making it a crowd favorite for any occasion.
Conclusion
If you’re craving something new yet deeply satisfying, this chili crisp potato salad is the perfect solution. It’s crispy, creamy, and filled with bold, addictive flavor. Whether you serve it at a backyard BBQ or enjoy leftovers for lunch, it’s a dish that sparks joy with every bite. Go ahead—make it your own, and let it become a new staple at your table.
FAQs About Chili Crisp Potato Salad
How to make crispy potato salad?
To make potato salad with crispy texture, roast your potatoes instead of boiling them. Cut them into chunks, coat with oil and seasoning, then roast at high heat until golden and crunchy. Let them cool slightly before adding the dressing to maintain that crisp bite.
What makes chili crisp?
Chili crisp is prepared using hot oil that is infused with garlic, shallots, chili flakes, and spices such as star anise or Sichuan pepper. The term “crisp” refers to the fried pieces that remain crunchy in the oil. It contributes savory heat, texture, and umami to a variety of dishes—including potato salad.
What are the 4 ingredients in potato salad?
A classic potato salad usually includes four essentials: tender potatoes, something creamy like mayo or yogurt, bold seasonings such as salt, vinegar, or mustard, and tasty mix-ins—think chopped eggs, fresh herbs, or crunchy celery. In this version, chili crisp adds a spicy, savory twist that takes those basic ingredients to the next level.
How does Jamie Oliver make potato salad?
Jamie Oliver often takes a relaxed, rustic approach. He uses roasted or boiled new potatoes with their skins on, then mixes them with natural yogurt or olive oil, loads of soft herbs like dill or parsley, and sometimes mustard or soft-boiled eggs. His style focuses on freshness—making it a great match for the bold kick of chili crisp.