Crispy Spicy Potato Salad Recipe – No Mayo, Just Big Flavor!
This crispy spicy potato salad recipe blew up on TikTok as a viral favorite, so I had to give it the Spice Spoon treatment with Aleppo pepper (you can use paprika as a substitute), crunchy cucumbers, and a tangy yogurt dressing. Unlike traditional mayo-based potato salads, this one is fresh, vibrant, and more light (without compromising on the flavor). The golden, crispy potatoes pair beautifully with the cooling yogurt, gherkins, and fresh herbs, making it the perfect side for BBQs, picnics, or even a light lunch. If you love crispy smashed potatoes, this spicy potato salad is a must-try!
Crispy, Spicy Potato Salad
Yield: 6 servings
Ingredients
Dressing
- 1 cup 240ml full-fat yogurt
- ½ cup 60g gherkins finely diced
- 1 Tbsp gherkin brine
- Sea salt to taste
- 1 tsp Aleppo pepper or Korean Gochugaru
- ¼ cup 10g dill coarsely chopped
- ¼ cup10g coriander coarsely chopped
Potatoes
- 1 lb 450g baby potatoes washed and scrubbed
- ¼ cup 60ml vegetable oil
Salad/Vegetables
- 1 cup 120g cucumber deseeded with a spoon and finely diced
- 1 cup 100g radishes finely diced
- 1 cup 175g red or yellow onion diced
Garnish
- ½ cup 75g shelled pistachios or walnuts coarsely chopped
- 1 red chili deseeded and finely sliced on the diagonal
Instructions
- Start by whisking together the yogurt, gherkins (and brine), Aleppo pepper (or gochugaru), sea salt, and chopped herbs in a medium bowl. Set aside while you prepare the rest of the salad.
- Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the baby potatoes and simmer for 7-10 minutes, until just fork-tender. Drain well and let cool slightly.
- Spread half the oil onto a large baking sheet, then arrange the potatoes in an even layer. Using the back of a jar or a glass, gently press down to flatten each potato slightly. Drizzle with the remaining oil, sprinkle with salt, and roast on the center rack for 27-30 minutes, flipping halfway through, until crispy and golden.
- While the potatoes roast, combine the cucumber, radishes, and red onion in a large mixing bowl. When the potatoes have cooled slightly, use tongs to gently toss them with the salad and dressing, reserving a quarter of the potatoes to layer on top for extra crunch.
- Finish with pistachios (or walnuts) and sliced red chili, layering the reserved crispy potatoes over the top. Serve immediately for the best texture.
