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.
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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!
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.
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.
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.
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.
STEP 5
Serve and Enjoy:
Transfer the salad to a serving plate and enjoy this crisp and flavorful dish!
Recipe analyzer
- Recipes: Cold Shredded Potato Salad
- Main Ingredients:4
- Servings per recipe:1
- Servings size:1.6 kg
-
Energy (calories)：638 kcal
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Protein：16.59 g
-
Fat：1.49 g
Why gray?
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Carbohydrates：148.51 g
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Protein: 7%46 kcal
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Fat: 2%12 kcal
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Carbohydrates: 91%578 kcal
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.
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