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.

Chili Crisp Potato Salad: Simple, Flavorful, and Irresistibly Spicy

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

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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)