Chinese Potato Salad

5 from 1 vote

How to make traditional Chinese Potato Salad. Our easy vegan recipe features shredded potatoes, dried red chili, rice wine vinegar, scallions, cilantro and peppercorns.

Servings:

Calories: 180kcal

Ingredients

2 Yukon Gold Potatoes peeled
2.5 tsp Kosher Salt divided
1/2 tsp White Sugar
1/4 cup Rice Wine Vinegar
4 tsp Sesame Oil
2 Scallions white part only, chopped
2 tbsp Vegetable Oil
3 Dried Red Chile cut into 1/2 inch pieces
1/4 tsp Sichuan Peppercorns (30)
2 tbsp Cilantro chopped

Instructions

Cut the potato into 1/8 inch thick slices then cut them into matchsticks.
Wash the shredded potato in a strainer under running water to remove extra starch and obtain a crunchy texture.
Cook the shredded potato in a large pot of boiling water with 2 tsp of salt for 2-3 minutes. Transfer out, shock in cold water until cooled and drain.
Place the potatoes in a large bowl and add the remaining 1/2 tsp salt, along with the sugar, vinegar and sesame oil. Stir to combine, then place the green onions on top.
In a small skillet, heat the oil over medium heat and add the chiles and peppercorns. Roast the spices in the oil for around 30 seconds, until the spices turn dark in colour and are fragrant. Carefully strain the spices out from the oil and discard.
Pour the hot spicy oil on top of the green onions and potatoes. Mix together and serve, topped with cilantro and chili crisp.

Nutrition