This smashed crispy potato salad is a bold, flavour-packed twist on the classic. Golden, jagged potatoes meet a smoky chipotle mayo, tossed with black beans, sweetcorn, cherry tomatoes, and plenty of fresh herbs. Warm, hearty, and totally irresistible, it’s comfort food with serious attitude.
Smashed Crispy Potato Salad with Chipotle Mayo: A Bold Twist on a Classic
This crispy smashed potato salad is next-level comfort food: think golden, crunchy potatoes tossed in smoky chipotle mayo, with black beans, corn, cherry tomatoes, red onion, peppers, and loads of fresh coriander. It’s bold, hearty, and totally irresistible.
I’ll admit it, I don’t usually jump on social media food trends. But every now and then, one comes along that just gets me. So yes … crispy smashed potatoes … I’m fully on board.
This isn’t your average potato salad. Forget the cold, creamy sides of picnics past. We’re talking roasted, golden, crispy potatoes smashed just enough to get those delicious jagged bits, then tossed warm with a punchy chipotle mayo and a colourful medley of toppings. Honestly, it’s a flavour bomb.
My 18-year-old has been absolutely demolishing it. When I asked what he thought, he mumbled between (two very full) mouthfuls, “Potato salad and chipotle mayo? I’m in… love it.”
Potato salad has long been a staple in our kitchen and family. It’s one of those dishes I return to again and again, varying it depending on what add-ons are lurking in the fridge. Sometimes it’s the classic creamy version with a few herbs. Other times, I go more elaborate. Either way, it’s always reliable, always adaptable.
This version is inspired by Mexican street corn salad (minus the cheese). It’s smoky, spicy, creamy, and crunchy all in one glorious bowl. And while it looks like you’ve gone to loads of effort, it’s actually really simple to throw together.
How To Make The Perfect Crispy Potatoes
Let’s talk about the potatoes first. I like using baby or new potatoes, something waxy that holds its shape well. After boiling them until tender, I spread them out on a baking tray, give them a good smash with the bottom of a glass (or a potato masher), drizzle them with oil and season them with salt and pepper, then roast until crispy and golden.
Put simply, if you’ve never tried smashed potatoes before, prepare to fall in love.
Chipotle Mayo
While the spuds are roasting, you’ve got time to make the chipotle mayo. I like making mine from scratch using unsweetened soy milk, a neutral oil, garlic, lime juice, and of course chipotle (plus some smoked paprika and maple syrup for extra depth). Creamy, smoky, a little spicy, it comes together in seconds with a handheld blender.
You can also use aquafaba instead of soy milk, if that’s what you’ve got to hand (here is another recipe for Vegan Chipotle Mayo). Or, no judgement here, if you cannot be bothered, use a good-quality mayo from the shop (you’ll need around 300ml) and stir in your chipotle and spices to taste. Job done.
Serving Suggestions
Once the potatoes are out of the oven, toss them while they’re still warm with the black beans, corn, cherry tomatoes, pepper, red onion, chipotle mayo, and chopped fresh coriander.
This salad is an absolute crowd-pleaser. You can serve it as a main dish for lunch, light dinner, a hearty side at your next BBQ, or as part of a big weekend feast.
It’s one of those dishes that feels indulgent but is packed with plant-based goodness, from fibre-rich beans and veg to the satisfying crunch of the smashed potatoes. It’s vegan and naturally gluten-free.
This salad is best eaten on the day as the potatoes will lose some crispiness over time (but it still makes brilliant leftovers).
So no, I don’t always follow food trends. But when crispy smashed potatoes meet chipotle mayo in a bowl full of smoky, spicy joy… I make an exception.
Other Potato Salad Recipes To Try
- Vegan Potato Salad
- Roasted Sweet Potato Salad
- Curried Potato Salad
- Creamy Potato Salad
- Crispy Smashed Potatoes with Herby Lentils
Watch How To Make This Crispy Potato Salad Recipe
How To Make This Crispy Potato Salad Recipe
Ingredients:
To make this crispy potato salad recipe, you will need:
- small waxy potatoes (such as baby or new potatoes)
- vegetable oil
- can black beans
- can corn
- orange pepper
- cherry tomatoes
- red onion
- fresh coriander
- salt and pepper
- extra lime juice optional
FOR THE CHIPOTLE MAYO:
- unsweetened soy milk
- Dijon mustard
- lime juice
- garlic
- smoked paprika
- chipotle flakes
- salt
- vegetable oil
- maple syrup
Step 1: Cook The Potatoes
Boil the potatoes in salted water until fork tender, about 10 to 5 minutes. When done, drain the potatoes.
Step 2: Smash And Roast The Potatoes
Spread the potatoes on an oven tray lined with parchment paper and smash them flat using a glass or potato masher.
Drizzle the potatoes with oil, and season with salt and pepper. Cook the potatoes in the oven until golden and crispy, about 30 to 45 minutes.
Step 3: Make The Chipotle Mayo
Place the soy milk, Dijon mustard, lime juice, garlic, smoked paprika, chipotle flakes, and salt in the beaker of a handheld immersion blender. Mix until all is well blended.
Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the mélange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture. Season to taste with maple syrup and set aside.
Step 4: Prepare The Vegetables
Deseed and cut the pepper into small dice, cut the cherry tomatoes into quarters, cut the red onion into small dice. Finely chop the coriander.
Step 5: Build The Crispy Potato Salad
In a large salad bowl, mix together the black beans, corn, pepper, tomatoes, onion, coriander, and crispy potatoes. Toss in the chipotle mayo and mix again until everything is well combined.
Season to taste with salt, pepper, and more lime juice if needed.
Make-Ahead and Storage Tips
This salad is best enjoyed fresh while the potatoes are crispy. However, you can prepare the components up to a day in advance and keep them refrigerated in separate airtight containers:
Make-Ahead Tips
- Potatoes: Boil up to 24 hours ahead. Store covered in the refrigerator. Smash and roast on the day you are planning to serve the salad.
- Mayonnaise: Prepare up to 2 days in advance and store in an airtight container in the refrigerator.
- Vegetables: Chop and store separately in the refrigerator for up to 24 hours. Chop the coriander on the day you are planning to serve the salad.
Leftover Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The potatoes will lose some crispiness over time.
I hope you enjoy this crispy potato salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Crispy Potato Salad
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 kg small waxy potatoes (such as baby or new potatoes)
- vegetable oil
- 400 g can black beans rinsed and drained
- 150 g can corn drained
- 1 orange pepper
- 250 g cherry tomatoes
- 1 red onion
- 30 g fresh coriander
- salt and pepper
- extra lime juice optional
FOR THE CHIPOTLE MAYO:
- 125 ml unsweetened soy milk
- 1 tsp Dijon mustard
- 2 tsp lime juice
- 1 garlic clove grated
- 1 tsp smoked paprika
- 1/2 tsp chipotle flakes
- 1/2 tsp salt
- 225-250 ml vegetable oil
- 1 to 2 tsp maple syrup to taste
Instructions
- Boil the potatoes in salted water until fork tender, about 10 to 5 minutes. When done, drain the potatoes.1 kg small waxy potatoes
- Preheat the oven at 220°C (425°F).
- Spread the potatoes on an oven tray lined with parchment paper and smash them flat using a glass or potato masher.
- Drizzle the potatoes with oil, and season with salt and pepper.vegetable oil, salt and pepper
- Cook the potatoes in the oven until golden and crispy, about 30 to 45 minutes.
- In the meantime, make the chipotle mayo: Place the soy milk, Dijon mustard, lime juice, garlic, smoked paprika, chipotle flakes, and salt in the beaker of a handheld immersion blender. Mix until all is well blended.125 ml unsweetened soy milk, 1 tsp Dijon mustard, 2 tsp lime juice, 1 garlic clove, 1 tsp smoked paprika, 1/2 tsp chipotle flakes, 1/2 tsp salt
- Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the mélange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture. Season to taste with maple syrup and set aside.225-250 ml vegetable oil, 1 to 2 tsp maple syrup
- Prepare the vegetables: Deseed and cut the pepper into small dice, cut the cherry tomatoes into quarters, cut the red onion into small dice. Finely chop the coriander.1 orange pepper, 250 g cherry tomatoes, 1 red onion, 30 g fresh coriander
- In a large salad bowl, mix together the black beans, corn, pepper, tomatoes, onion, coriander, and crispy potatoes. Toss in the chipotle mayo and mix again until everything is well combined.400 g can black beans, 150 g can corn
- Season to taste with salt, pepper, and more lime juice if needed.extra lime juice
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/crispy-potato-salad/
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