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A spicy crispy smashed potato salad recipe perfect for gameday.

Spicy Crispy Smashed Potato Salad Recipe for Gameday

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    60mins

Recipe Video Fusion Vegetable Salad Appetizer Over 60 mins

If you're looking for a stunning side to impress for gameday, this spicy crispy smashed potato salad recipe is calling your name. Packed with loads of flavor and easy to prepare, this is the perfect blend of spicy, creamy, and crispy all at once.

Pairing the crunch of the smashed potatoes with the creamy heat from Lee Kum Kee Sriracha Mayo makes for a mouthwatering combination. From there, adding layers like cucumbers, shallots, Greek yogurt, and red wine vinegar provide different dimensions of flavor that will make this salad an unforgettable one!

What You Will Need

Ingredients

  • 2 lbs. baby potatoes
  • 1 Tbsp. olive oil
  • salt and pepper to taste
  • 1 medium cucumber, finely chopped
  • 1 shallot, finely chopped
  • Green onion, sliced for garnish

Dressing

  • 3/4 cup Greek yogurt
  • 1/2 cup Lee Kum Kee Sriracha Mayo
  • 2 tsp. Dijon mustard
  • 1/2 large lemon, juiced
  • 2 tsp. red wine vinegar
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1/4 cup dill, chopped
  • 1/4 cup parsley, chopped
  • salt and pepper to taste

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. Preheat oven to 425˚ Fahrenheit. Line an extra large baking sheet with parchment paper.
  2. Boil potatoes for 7 minutes or until fork tender. Dry and transfer to the baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy! Save some crispy brown potato bits on the side for garnish.
  3. Whisk together the Greek yogurt, Lee Kum Kee Sriracha Mayo, Dijon mustard, lemon juice, red wine vinegar, Lee Kum Kee Minced Garlic, dill, parsley, salt and pepper. Mix in the cucumber and shallot.
  4. Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish with the reserved crispy potato bits and green onion. Enjoy!

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