Crispy Asian-Spiced Smashed Potato Salad with Lemongrass
A bold reimagining of classic potato salad featuring twice-cooked potatoes that are boiled until tender, then smashed and deep-fried until golden and crispy. The aromatic dressing combines roasted garlic with toasted spices like Szechuan peppercorns and celery seed, fresh lemongrass, ginger, and Thai chili paste for complex heat and fragrance. Creamy mayonnaise binds everything together while lemon brightens the rich flavors. Perfect for barbecues, potlucks, or as an side dish when you want to surprise guests with familiar comfort food that has global flair and textural contrast.
Ingredients
- 8 large Idaho Red potatoes, unpeeledYukon Gold potatoes1:1dietary
similar waxy texture
- 2 teaspoons kosher salt, divided
- 2 heads garlic, roasted
- ½ teaspoon dill seed, toasted, ground
- ½ teaspoon celery seed, toasted, ground
- ½ teaspoon Szechuan peppercorns, toasted, ground
- ½ teaspoon black peppercorns, toasted, ground
- 4 stalks celery, thinly sliced
- 1 red onion, minced
- 1 tablespoon ginger, peeled, minced
- 2 stalks lemongrass, tender center, thinly shaved
- ¼ cup dill, thinly sliced
- 1 teaspoon Thai chili pastesriracha1:1availability
easier to find
- 2 lemons, zested and juiced
- 3 cups mayonnaise
- 1 tablespoon seasoned rice wine vinegar
- assorted greens, parsley, dill, etc for garnish
Instructions
- 1
Place potatoes in large pot and cover completely with water
- 2
Add 1 teaspoon salt to water
- 3
Bring water to boil, reduce to simmer and cook until fork-tender
- 4
Place roasted garlic cloves in large bowl and mash with fork
- 5
Whisk dill seed, celery seed, Szechuan pepper and black pepper into mashed garlic
- 6
Add celery, onion, ginger, lemongrass, dill, chili paste, lemon zest, lemon juice, mayonnaise and rice wine vinegar
- 7
Continue whisking dressing until all ingredients are well blended and set aside
- 8
Preheat deep fryer
- 9
Gently smash cooked potatoes into random-sized pieces
- 10
Drop smashed potatoes into fryer and cook until golden brown and crispy
- 11
Remove potatoes from fryer and allow to drain
- 12
Toss potatoes with remaining kosher salt
- 13
Fold seasoned potatoes into prepared dressing
- 14
Garnish with assorted greens and serve while warm
Tips
Toast whole spices in dry pan for 2-3 minutes before grinding to maximize their aromatic oils and flavor intensity.
Smash potatoes gently with fork or potato masher to create irregular pieces with both smooth and chunky textures for better sauce adherence.
Serve immediately after tossing with dressing while potatoes retain their crispy exterior and warm interior temperature.
Good to Know
Refrigerate covered up to 2 days but potatoes will lose crispiness. Best served fresh.
Prepare dressing up to 1 day ahead. Cook and fry potatoes just before serving for optimal texture.
Serve warm immediately after combining with dressing while potatoes retain crispy exterior.
Common Mistakes
Don't overcook potatoes during initial boiling or they'll fall apart when smashed and fried.
Avoid making dressing too far ahead with lemon juice as acid can break down mayonnaise over time.
Don't let fried potatoes sit too long before tossing with salt or they'll become soggy.
Substitutions
reduce oil usage
FAQ
Can I make this without a deep fryer?
Yes, use an air fryer at 400F for 8-10 minutes or roast smashed potatoes at 425F for 15-20 minutes until golden and crispy.
What if I can't find Szechuan peppercorns?
Substitute with regular black peppercorns plus a pinch of ground ginger for warmth, though you'll miss the unique numbing sensation.
How long will this keep in the refrigerator?
Store covered up to 2 days, but the potatoes will lose their crispiness. For best results, eat within 4 hours of preparation.