Forget about creamy and mushy potato salad; try this refreshing potato salad that has a slightly crunchy texture.
POTATO SALAD RECIPE
Ingredients
12 oz potato
2 dried red chili peppers
1 scallion, julienned
1 large clove of garlic, minced
White vinegar
Light soy sauce
High-smoke point oil (sunflower, peanut, canola, soybean, corn)
Sugar
Salt
Instructions
Peel the potatoes and cut a thin slice on one side to create a flat surface. Place the flat side against the cutting board and then cut the potatoes into 2mm-thin slices.
2. Slice the last chunk of potatoes (which may be difficult to grip) horizontally, or save it in water to use later in a stew.
3. Stack the pieces and spread them out slightly. Slice them into thin shreds, then soak them in water to remove excess starch.
4. Julienne the scallion. Coarsely cut 2 red chili peppers and mince one clove of garlic.
5. Bring 7 cups of water to a boil. Add the shredded potatoes (without the soaking water) to the boiling water. Stir and cook for 30 seconds until the potatoes turn half translucent.
6. Strain and place them in a mixing bowl. Add scallions, chili peppers, and minced garlic.
7. Heat 2 Tbsp of high-smoke point oil in a small saucepan. When it starts smoking, pour the hot oil onto the aromatics. Add 1 Tbsp of salt, 1/2 tsp of sugar, 2 tsp of light soy sauce, 1 tsp of sesame oil, and 1 Tbsp of white vinegar. Toss everything together well.
8. Plate and enjoy!
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