CHINESE STYLE POTATO SALAD
Chinese style potato salad is an easy dish that you can finish in less than 30 minutes. The potato slivers are crisp and infused with a clean and appetizing, slightly spicy flavor.
Provided by Maggie Zhu
Categories Salad
Time 15m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : ServingSize 206 g, Calories 247 kcal, Carbohydrate 35.7 g, Protein 4.4 g, Fat 10.4 g, SaturatedFat 1.8 g, Sodium 595 mg, Fiber 4.5 g, Sugar 1.7 g
CHINESE POTATO SALAD
Easy and healthy Chinese style potato salad
Provided by Elaine
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Wash the shredded potato with a strainer under running water to remove extra starch and obtain a crunchy texture. Cook the shredded potato in a large pot of boiling water. Transfer out, soak in cold water until cooled and drain.
- In a bowl, mix shredded potato with coriander and then add salt, sugar, light soy sauce and vinegar. Mix well.
- Heat oil until almost smoky. Spread Sichuan peppercorn, ,green onion, dried chili pepper and chopped garlic. Pour the hot oil evenly on those three ingredients.
- Mix well and serve directly.
Nutrition Facts : Calories 113 kcal, Carbohydrate 3 g, Protein 1 g, Fat 11 g, SaturatedFat 6 g, Sodium 415 mg, ServingSize 1 serving
SPICY CAJUN POTATO SALAD
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
SPICY CHINESE POTATO SALAD
I saw a recipe like this on another web site. There were two ingredients I did not like...so by the time I changed that, I was also changing other things and came up with this....a potato salad WITHOUT the white stuff! UPDATE: My thanks to Susie D for reviewing recipe and for her honesty about the oil. It was not oily when I put it together and perhaps that was due to mixing while the potatoes were still very warm, thus absorbing the oil.
Provided by Happy Harry 2
Categories Potato
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first seven ingredients in blender.
- Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
- Drain well. Combine with peppers, onion and parsley in large bowl.
- Add blended dressing and toss gently. Add salt to taste.
- Cover and chill.
CHINESE POTATO SALAD
Make and share this Chinese Potato Salad recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes until cooked, but still firm.
- Cut into salad-sized chunks.
- Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard, according to taste (more is good, but only up to a point).
- Put all salad ingredients in a large bowl, then add the sauce and mix well.
- Chill.
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