Easy Chinese style potato shreds salad—a basic cold dish popular across the country.

Shredded potato salad|chinasichuanfood.com

You may find that recently I posted lots of super easy vegan dishes. That’s because we are having really hot days and meat is not so comforting in hot summer. I am eating more vegetables and fruits each day to help my body to cool down. Summer is really great for salads (yummy salads from the world). In China, we call salad as cold dishes as an opposite to hot dishes (stir-frying, steaming, and soups). In fact, we have lots of salads too in Chinese cuisine and they can be made either with meats or not. The famous Fu Qi Fei Pian is a cold dish made with beef and mouthwatering chicken is made with chicken.

This shredded Chinese potato salad super easy and taste good with breads, buns and pancakes.

Shredded potato salad|chinasichuanfood.com


How to shred the potatoes | peel the potatoes and the cut a thin slice off, using this side as bottom and stand your potato. Then cut the potato into large slices. Then lay the slices down and cut into fine shreds.
How to prepare the shredded potato for salad | wash the potato shreds firstly to remove extra starch attached. Then place the shredded potatoes in a large pot of boiling water. Cook for 1 minute, transfer out and soak in cold water. Those steps help to create a clean and crunchy texture.

Shredded potato salad|chinasichuanfood.com

How to assemble salad | mix shredded potato with coriander or other vegetable you prefer. Then mix in salt, sugar, light soy sauce and vinegar.

Then top with Sichuan peppercorn, dried chili peppers, green onion and chopped garlic. Then heat oil until smoky hot and drizzle the hot oil over the aromatics.

Shredded potato salad|chinasichuanfood.com

shredded potato salad|chinasichuanfood.com

Other Summer Cold Dishes

Shredded potato salad|chinasichuanfood.com

Chinese Potato Salad

Easy and healthy Chinese style potato salad
5 from 9 votes
Print Pin Rate
Course: Salad
Cuisine: Chinese
Keyword: potatoes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 113kcal
Author: Elaine


  • 2 middle size potatoes , finely shredded
  • 1 small bunch of coriander , cut into sections

Hot oil drizzling

  • 2 dried chili peppers , optional
  • 1 tbsp. vegetable cooking oil , heated until hot
  • 1/4 tsp. Sichuan peppercorn
  • 2 cloves garlic , chopped
  • 1 scallion , cut into smaller pieces

Sauce Seasonings

  • 1 tbsp. black vinegar
  • Pinch of salt
  • 1/8 teaspoon sugar
  • 1 tbsp. light soy sauce
  • 1/2 tbsp. sesame oil


  • 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. 


If you want a little spicy taste, add around 1 tablespoon of chili oil and reduce sesame oil accordingly.


Calories: 113kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Sodium: 415mg | Vitamin A: 260IU | Vitamin C: 2.1mg | Calcium: 5mg | Iron: 0.2mg

Shredded potato salad|chinasichuanfood.com

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  1. Such a yummy dish! My mother used to make this for me as a child and it’s so great to be able to re-create it.

    A couple of notes – I used a little bit of habanero oil (not Asian, I know, but my friend made it himself and I was dying to try it out) and I found the results to be great! The flavors work well together.

    Additionally, I found that blanching them for 1 minute wasn’t quite enough to get them fully cooked, so ended up frying them a bit after. Found this made them remain crunchy (I was afraid blanching longer would make them not crunchy) and also helped to absorb the oil flavor.

  2. 5 stars
    Thanks for the recipe — very similar to one I have been making for years. I find it curious how few Chinese recipes for potatoes one sees in the US or offerings on menus. Yet in China I always see loads of potatoes in the markets. So somebody is cooking them! Another thing that is interesting is that the Chinese potato dishes that I have had in China always keep the potatoes crispy — more like lotus roots than Western style soft potatoes. Could that be why they are so very rarely seen in the US?

    1. Hi Phyllis,
      Thanks for the feedback, I love to hear you like it. For your question about the texture of the potatoes, the main reason is the type of potatoes. Potato in China contains less starch so it tastes more “crispy”.