If you're looking for a refreshing yet bold side dish, this Chinese-style potato salad delivers a perfect balance of texture and spice. The shredded potatoes stay crisp while absorbing the aromatic flavors of garlic and Sichuan peppercorns.
Preparation:
Preparation time: 10 min
Cooking time: 5 min
Serving: 2
Ingredients:
- 1 (300 grams / 10 ounces) large potato, shredded (preferably the waxy type)
- 2 tablespoons garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons peanut oil (or vegetable oil)
- 1/2 teaspoon Sichuan peppercorn
- 2 pieces dried chili pepper, broken into 2 - 3 pieces (Optional)
Instructions:
- Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but still crisp.
- Drain potato and rinse it with cold water, to remove the starch and maintain a firm texture. Drain and transfer potato to a large bowl.
- Add garlic to potato, sprinkle salt on top, and set aside.
- Heat oil over medium heat in a small skillet (or a wok). When the oil is warm, add peppercorn and cook them until fragrant, about 1 minute. Turn off heat. Use a spatula (or a ladle) to scoop out the peppercorn, then discard them. (optional) Add chili pepper and stir for a few times, until the chili pepper turns dark brown.
- Carefully pour the hot oil over the potato, and use two pairs of chopsticks to mix everything together immediately to coat potato evenly with oil and salt.
- Serve at room temperature as a side dish or as a salad.
Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/chinese-style-potato-salad/#recipe
English
Chinese (Traditional)