Spicy Chinese Potato Salad
Experience a burst of bold flavors with Spicy Chinese Potato Salad, a refreshing yet fiery side dish that combines crisp julienned potatoes with the signature heat of dried red chilies and Sichuan peppercorns. Blanched to maintain their crunch, the potatoes are tossed in a tantalizing dressing of soy sauce, Chinese black vinegar, sesame oil, and a touch of sugar for balance. Infused with aromatic garlic and freshly prepared chili oil, this dish is finished with a vibrant garnish of green onions and cilantro for a pop of color and freshness. Perfect as a quick 20-minute recipe or an exotic addition to your meal, this salad offers a spicy, tangy, and uniquely Chinese twist on the traditional potato dish.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 3 cloves Garlic
- 4 pieces Dried red chilies
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons Soy sauce
- 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 stalk Green onion
- 2 tablespoons Cilantro
- 2 tablespoons Vegetable oil
Instructions
Peel the potatoes and julienne them into thin, matchstick-like strips. Place the strips in a bowl of cold water to prevent them from oxidizing and turning brown.
Bring a pot of water to a boil. Add the julienned potatoes and blanch them for about 1 minute. They should still be crisp. Drain immediately and rinse under cold water to stop cooking. Transfer the potatoes to a large mixing bowl.
Finely mince the garlic and chop the green onion. Roughly chop the cilantro and set aside for garnish.
In a small skillet, heat the vegetable oil over medium heat. Add the dried red chilies and Sichuan peppercorns. Stir-fry until they become aromatic, but be careful not to burn them. Remove them from the heat and let the oil cool slightly.
Strain the chili oil into a small bowl, discarding the solids. Add the garlic to the warm oil and stir to infuse the flavor.
In a small mixing bowl, combine soy sauce, Chinese black vinegar, sesame oil, sugar, and salt. Stir until the sugar dissolves.
Pour the soy sauce mixture and chili oil over the blanched potato strips. Toss well to combine and evenly coat the potatoes.
Add the chopped green onion and cilantro to the salad, reserving a small amount of each for garnish. Toss again gently.
Transfer the potato salad to a serving dish and garnish with the remaining green onion and cilantro. Serve immediately or chilled.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
