Cold Shredded Potato Salad

Cold Shredded Potato Salad is a simple yet flavorful Chinese cold dish, known for its crisp texture and tangy, spicy taste. It's the perfect appetizer for summer, offering a refreshing bite with a blend of vinegar and chili oil that will surely stimulate your appetite.

6 Reviews
6 Comments
POSTED:10/09/2024
Level:Easy
Yield:1-2 servings
Total:20 min
(includes chilling time)
Active:10 min

When preparing this dish, there are a few key steps that ensure the shredded potatoes achieve the best texture and flavor. Below are some important tips and techniques to help you make this dish successfully, even if you're new to cooking.


1.Ingredient Selection and Substitutions:

Potatoes: Opt for starchy potatoes like Russet or Idaho potatoes, as they hold their shape and texture well when shredded and blanched. If these aren't available, Yukon Gold potatoes can be used as a substitute, though they may have a slightly softer texture.

Chinese Black Vinegar: Use Chinese black vinegar (such as Zhenjiang vinegar) to add a unique depth of flavor. If you can't find it, a mix of rice vinegar and a small amount of soy sauce can mimic the taste.

Sichuan Peppercorns: Sichuan peppercorns are recommended for their distinctive numbing spice. If unavailable, you can use a mix of chili powder and regular black pepper, though the flavor will differ.

Chili Oil: Homemade chili oil enhances the dish's aroma. If you're short on time, store-bought chili oil works well too, especially those with a hint of garlic.


2.Cooking Tools and Alternatives:

Mandoline Slicer: For evenly shredded potatoes, use a mandoline slicer. If you don't have one, slicing by hand is fine, but try to keep the slices uniform. A food processor with a shredding attachment can also work, but be careful not to over-process.

Boiling Pot: The pot for blanching doesn't need to be too large but should be able to hold the potato shreds with enough water to cook them evenly.

Slotted Spoon: A slotted spoon is ideal for quickly removing the potatoes from the boiling water and transferring them to an ice bath. If you don't have one, a large metal spoon or a sieve can be used.


3.Tips for Success:

Even Slicing: Uniformly shredded potatoes ensure they cook evenly during blanching, preventing some strands from becoming too soft while others remain undercooked. Aim for a thickness of about 1/8 inch for the best texture.

Preventing Oxidation: Immediately soak the shredded potatoes in cold water to prevent them from turning brown. Adding a teaspoon of rice vinegar to the water can further protect the color and enhance the crispiness during cooking.

Blanching Time: Blanch the potato shreds for 1-2 minutes, depending on their thickness. They should turn translucent and soften slightly while retaining a crunchy bite. Test by tasting a strand to ensure it's fully cooked yet crisp.

Importance of Ice Bath: After blanching, transfer the potato shreds to an ice bath to stop the cooking process quickly. This step ensures the potatoes remain crisp. Use ice water for best results, soaking for 1-2 minutes before draining thoroughly.

Making Sichuan Pepper Oil: Sichuan pepper oil is key to this dish. Heat the oil over medium heat until it reaches around 350°F (175°C), then add the peppercorns. Cook until fragrant and slightly darkened, being careful not to burn them. Remove the peppercorns to avoid bitterness.

Even Seasoning: Start by mixing salt, Chinese black vinegar, and light soy sauce into the potatoes, ensuring each strand absorbs the basic flavors. Then, drizzle the Sichuan pepper oil and chili oil to add layers of aroma and spice. This method ensures the seasoning is well-distributed and the flavors are rich.


4.Plating and Serving:

Once mixed, allow the salad to sit for a few minutes before serving to let the flavors meld. This dish is best enjoyed cold and makes a refreshing appetizer, especially in the summer. It pairs well with grilled meats, barbecues, or other cold dishes, adding a vibrant touch to your table.

By following these detailed tips and techniques, even beginners can successfully create a crisp, tangy, and appetizing shredded potato salad.


5.More Delicious Potato Recipes

If you enjoyed this flavorful cold shredded potato salad, be sure not to miss these other potato recipes. They are simple, delicious, and perfect for your next gathering!

Mashed Potato Pancake

Spicy and Sour Shredded Potatoes (Suanla Tudousi)

Potato Braised Pork Ribs

INGREDIENTS

MAIN INGREDIENTS

  • 9 ounces potatoes, peeled and sliced into thin strips

ACCESSORIES

  • 4 green onions (white part only), sliced into thin strips
  • 1 red pepper, seeded and sliced into thin strips
  • 1 cilantro stem, cut into small pieces

SEASONINGS

  • 2 teaspoons salt (for blanching)
  • 1/2 teaspoon salt (for seasoning)
  • 2 teaspoons Chinese black vinegar
  • 1 teaspoon light soy sauce
  • 1 teaspoon chili oil
  • 1 tablespoon Sichuan peppercorns (for infusing oil)
  • some cooking oil (for infusing peppercorns)

DIRECTIONS

STEP 1

Prepare the Potatoes and Vegetables:

Peel 9 ounces of potatoes and slice them into thin strips. Place the potato strips in a bowl of water to prevent browning. Slice the white part of 4 green onions into thin strips, seed and slice 1 red pepper into thin strips, and cut 1 cilantro stem into small pieces.

Prepare potatoes and vegetables: peel and slice potatoes, slice green onions, red pepper, and cilantro stem.

STEP 2

Blanch the Potato Strips:

Bring a pot of water to a boil and add 2 teaspoons of salt. Add the potato strips and blanch them until just tender. Drain and immediately plunge the potatoes into a bowl of cold water to cool down.

Tip:

Cooling the potatoes in cold water makes them extra crisp.

Blanch potato strips in boiling water with salt, then cool in cold water for crispiness.

STEP 3

Infuse the Oil with Sichuan Peppercorns:

In a pan, heat some cooking oil and fry 1 tablespoon of Sichuan peppercorns until fragrant. Remove the peppercorns and set the infused oil aside.

Infuse oil with Sichuan peppercorns for a flavorful twist.

STEP 4

Mix and Season the Salad:

Drain the potato strips and place them in a mixing bowl. Add the sliced red pepper, cilantro stems, and green onion strips. Season with 1/2 teaspoon of salt, 2 teaspoons of Chinese black vinegar, and 1 teaspoon of light soy sauce. Pour in the reserved peppercorn oil, and add 1 teaspoon of chili oil. Toss everything together until well combined.

Mix potato strips, red pepper, cilantro, green onion in vinegar, soy sauce, chili oil for salad.

STEP 5

Serve and Enjoy:

Transfer the salad to a serving plate and enjoy this crisp and flavorful dish!

Serve salad, enjoy crisp flavors.

Recipe analyzer

  • Recipes: Cold Shredded Potato Salad
  • Main Ingredients:4
  • Servings per recipe:1
  • Servings size:1.6 kg
Nutritional Summary of Recipe
Amount per 1624 g= 1 serving(s)
  • Energy (calories):638 kcal
    29%
  • Protein:16.59 g
    30%
  • Fat:1.49 g Why gray?
    3%
  • Carbohydrates:148.51 g
    60%
Calorie breakdown
  • Protein: 7%
    46 kcal
  • Fat: 2%
    12 kcal
  • Carbohydrates: 91%
    578 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
3:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

6 REVIEWS

Review
Your rating:
FlavorFablesNovember 04, 2024

Is this recipe gluten-free?
reply:
November 07, 2024
It can be gluten-free if you use gluten-free soy sauce.
BiteBurstBonanzaOctober 24, 2024

The Sichuan pepper oil gives the salad a unique, mouth-tingling flavor—delicious!
SavorySnackShowcaseOctober 10, 2024

What should I serve with this salad?
reply:
October 13, 2024
It pairs well with grilled meats or other cold dishes like cucumber salad.
EpicureanEatsFestSeptember 29, 2024

This salad is so refreshing and tangy. My family loved it!
SavorySnackShowcaseSeptember 11, 2024

The crunch from the blanched potatoes is amazing—perfect for a summer side dish!
SavorySensationSphereSeptember 16, 2024

Can I use sweet potatoes instead of regular potatoes?
reply:
September 19, 2024
Sweet potatoes would alter the taste and texture but could work if you prefer a sweeter version.
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