Chinese Potato Salad with Chilli

What Chinese Potato Salad with Chilli ??... Potatoes in Chinese food?? It’s generally not the first vegetable or ingredient that comes to mind when you think of Chinese cuisine. It is relatively a modern addition to the cuisine and nowadays in the northern provinces you’ll find cold potato sides or salads such as this served as part of a meal.

I absolutely love potatoes and this is one of my favourite way to relish this vegetable. Crunchy potatoes dressed with sharp, zingy Chinese sauces and aromatic chilli oil. Mainly, potato salads are seasoned with mayonnaise or a rich creamy dressing. But this potato salad is a refreshing change from the normal. It is full of intense flavours and moderately hot.

Potatoes are the star of this salad so it’s important to remember not to overcook the potatoes. They really should be just slightly cooked. Not too crisp, but definitely not soft. It is just like eating julienned carrots that are lightly cooked and still slightly firm in the centre – that’s what the texture of potatoes in this dish is like.

This perfectly spiced potato salad is typically served cold or at room temperature but it’s certainly tastes great with barbecue and other summertime grilled items. After trying this salad, you may never look at potato salads the same way again!!

This salad pairs perfectly with Garlic Peppercorn Tofu and Chahan rice.

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Ingredients for Chinese Potato Salad with Chilli

Potatoes – The potatoes that you use will make all the difference in the texture and looks of your salad. I prefer waxy small to medium size potatoes such as Yukon Gold, Charlotte or red potatoes because they hold their shape when they’re cooked and keep their firm texture in the salad when they’re sliced, boiled and tossed with dressing.

Garlic – Garlic is an integral ingredient to Asian cooking. It is one of those fresh ingredients that you can add as little, or as much, as you want—depending on your taste. Whatever you choose, it’s sure to smell great and add that unforgettable pungent flavour it always does!

Peanuts – Add an extra crunch and nutty flavour to the salad.

Spring Onions –  Spring onions or green onions are also know as scallions. They will not only add colour to your dish—but also flavour. It’s a subtle and simple touch but will make your dish look beautiful.

Ingredients for the Dressing

• Chines crispy chilli oil: homemade or store bought.
• Light Soy Sauce: Adding soy sauce will give your dish an unforgettable umami taste
• Rice Vinegar & Chinkiang Vinegar: Vinegar is an essential ingredient that will add a refreshing touch to your recipe. It’s a common staple you can keep in your kitchen and get plenty of use for it later.
• Soybean paste: a very thick and concentrated condiment from Asia. It can be added to stir-fries, stews, and soups for adding savoury flavour. A few tsp worth usually goes a long way.
• Seasoning: Adding just a touch goes a long way. Salt, cumin powder, palm sugar, fresh red chilli
• Sesame Oil: Sesame oil is another one of those kitchen staples you should keep on hand if you love cooking Asian cuisine. You may also use vegetable oil or avocado oil to your preference.

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How to make Chinese Potato Salad with Chilli

1. Thinly slice the potatoes with a knife or using a mandolin cutter (to give even slice) and soak in clean cold water for couple of minutes to remove extra starch and keep the potatoes crispy after cooked.
2. Bring a large pot of water to a boil and then add the sliced potatoes. Cook for 3-4 minutes, strain and soak in cold water. Drain and set aside.
3. Make the dressing: In a small bowl add all the ingredients on the dressing and mix well. Heat a tablespoon of oil in a pan and fry the garlic until aromatic. Add the spring onions and sauté for a minute, now add the dressing mix and mix well.
4. Add the potatoes and mix well, add the coriander keeping some aside and stir until everything is mixed well.
5. Remove in a serving bowl. Sprinkle with roasted peanut and sesame seeds. Top with chopped coriander. Serve

Helpful Tip and Tricks to make Chinese Potato Salad:

• Soak the potato slices in clean water after sliced to prevent them from getting coloured.
• Soaking the potato slices in cold water helps remove the extra starch and create a crisp texture after cooked.
• You can make the dressing in advance and keep refrigerated for up to 3 days.
• You can make the salad in advance and serve it at room temperature.
• To make the dish vegan use tamari sauce instead of soy sauce.
• You can substitute the soybean paste for a tbsp of tahini paste, the taste will be different but it works equally well.

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Chinese Potato Salad with Chilli

Serves: 4 Prep Time: 10 Minutes Cooking Time: 7 Minutes 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

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Ingredients

• 6 small potatoes , thinly sliced
• 1.5 tbsp finely chopped garlic
• 3 spring onions, chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 tsp sesame seeds, roasted
• 1 tbsp roasted peanuts, pounded

For the dressing

• 2.5 tbsp Chinese crispy chilli oil, (homemade or store-bought )
• 1.5 tbsp light soy sauce
• 1 tbsp rice vinegar
• 2 tsp Chinkiang vinegar
• 1 tbsp soybean paste
• 1/2 tsp palm sugar
• 2 tsp cumin powder
• 1 fresh red chilli, chopped
• 1 tbsp toasted sesame oil

method

1. Thinly slice the potatoes with a knife or using a mandolin cutter (to give even slice) and soak in clean cold water for couple of minutes to remove extra starch and keep the potatoes crispy after cooked.
2. Bring a large pot of water to a boil and then add the sliced potatoes. Cook for 3-4 minutes, strain and soak in cold water. Drain and set aside.
3. In a small bowl add all the ingredients on the dressing and mix well. Heat a tablespoon of oil in a pan and fry the garlic until aromatic. Add the spring onions and sauté for a minute, now add the dressing mix and mix well.
4. Add the potatoes and mix well,  add the coriander keeping some aside and stir until everything is mixed well.
5. Remove in a serving bowl. Sprinkle with roasted peanut and sesame seeds. Top with chopped coriander. Serve

Did You Make This Recipe?

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