Description
This Chinese potato salad is a crisp and fragrant appetizer, different from creamy Western-style versions. Thinly shredded potatoes are lightly blanched and dressed in hot oil infused with garlic, Sichuan peppercorn, and dried chili.
Ingredients
Scale
- 2 Yukon potatoes, julienned
- 2 cloves garlic, grated
- 3/4 teaspoon salt (or to taste)
- 2 tablespoons vegetable oil
- 1/2 teaspoon coarsely ground Sichuan peppercorn
- 2 dried chili peppers, broken into 2 to 3 pieces (remove seeds for a less spicy taste)
Instructions
- Bring a medium pot of water to a boil, add potato, then boil until cooked through but still crisp, 1 to 2 minutes. Taste along the process.
- Drain potato and rinse with cold water to remove starch and maintain a firm texture. Pat dry with paper towels.
- Add garlic to potato, and sprinkle salt on top.
- Heat oil over medium heat. When hot, add ground peppercorn and chili pepper, stir to release fragrance. Pour the hot oil over the garlic on the potato and mix using chopsticks to coat evenly. Taste and add more salt if needed. Serve as an appetizer or side dish.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 6.9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.9 g
- Trans Fat: 0 g
- Carbohydrates: 13.6 g
- Fiber: 2 g
- Protein: 1.6 g
- Cholesterol: 0 mg