Amazing Sichuan style spicy potato salad with a dreaming hot sauce and sour sauce.
Potato has been one of the most favorite food during the childhood. And it has been the most popular ingredient on Chinese table now. When I was still a little girl and we relied on potatoes, white radish and Chinese cabbage along the winter.Our favorite way is to shred it and make a quick shredded potato stir fry since it was the simplest method. Grown up, I have been tired of potatoes because I ate so many potatoes. After mastering our family’s kitchen, I suddenly fall in love with potatoes because there are so many yummy possibilities. Now, I am so proud of this simple and amazing potato salad.
This may seems to be quite simple and not appealing at all. But believe you will fall in love with it even in cold water because the sauce is super aromatic. Only with basic Chinese sauces, we can make the best potato salad, the Szechuan style, totally different from regular smashed potato one. Potato slices hold a crispy texture which works as great addition to the sauce.
If you love Chinese style potato dishes, you can also check the following ones.
Cook’s Note
Soak the potato slices in clean water after sliced can prevent them getting dark, remove the extra starch and create a crisp texture after cooked.
You can use red onion as a substitute of scallion. They produce different flavors, but both of them are amazing.
Ingredients
- 3-4 small potatoes, thinly sliced
- 3 garlic cloves, finely chopped
- 2 scallions, chopped
- 2 tbsp. Chinese chili oil
- 1 tbsp.light soy sauce
- 1 tbsp. vinegar
- 1 tbsp. toasted sesame oil
- 1/2 tsp. sugar
- 2 tbsp. cumin powder
- pinch of salt
Steps
Thinly slice the potatoes and then soak in clean water for couple of minutes to remove the extra starch and keep the potatoes crispy after cooked.
Bring water to a boil and then cook the potato slices for 2-3 minutes. Transfer out and soak in cold water. Drain and set aside.
Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. Mix well.
Mix the sauce with the potato slices with a small bunch of coriander. Serve directly.
- 3-4 small potatoes, tinly sliced
- 3 garlic cloves, finely chopped
- 2 scallions, chopped
- 2 tbsp. Chinese chili oil
- 2 tbsp. light soy sauce
- 1 tbsp. vinegar
- 1 tbsp. toasted sesame oil
- ½ tsp. sugar
- 2 tbsp. cumin powder
- pinch of salt
- 4-5 coriander
- Thinly slice the potatoes and then soak in clean water for couple of minutes to remove the extra starch.
- Bring water to a boil and then cook the potato slices for 2-3 minutes. Transfer out and soak in cold water. Drain and set aside.
- Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. Mix well
- Mix the sauce with the potato slices with a small bunch of coriander. Serve directly.
Thank you so much for this recipe. I made it yesterday and it was excellent. Even my Irish wife loved them, and she really does not like potatoes (go figure!). The sauce was quite tart with the black vinegar, so I added a touch of extra sugar.
Thank you for the lovely feedback. You are such a great husband.
Daniel,
Thanks for your suggestion. Would you please help to specify your opinion? Do you mean the quality of the recipe is not good as before or you do not like the topics I selected?
I just made it too. What a great idea Elaine! You just took bland potatoes to an entirely new level! Love the Chinese chili oil with this. My oil was homemade too, right from your website. Just love your website, have had it on ‘Favorites’ ever since I found it. TY 🙂
Thanks Nichole. This is a great idea. I will provide more yummy and easy dishes even they are not well-known at all.
Thank you for sharing this recipe…I was looking for a new way to serve potato salad and this one looks delicious.
You should try it and it will amaze you. I promise.
I loved the flavour but thought it was a little strange to cool down the potatoes in cold water – with the warm sauce added at the end, the result was lukewarm…I felt like it either needed to be cold or hot – maybe that’s just me! Also, two little things, your method refers to sesame seeds but these are not listed in the ingredients. Also, you do not list the quantity of coriander – I used about a quarter cup and that was delicious. Fantastic recipe, thank you so much!!
Hi Anders,
It is completely ok to use a warm sauce on the cooled ingredients. We soak the potatoes, so they become a chunky texture. The sauce will cool down very quickly after mixing.
Wow! What a yummy and delicious recipes, my mouth is already watering and i can’t wait to try this at home asap.
Is it white vinegar that is used in your recipe? I noticed that one of the reviews stated black vinegar was used.
Wanda,
I use black vinegar in this recipe. Black vinegar is used in almost all of my recipes otherwise white vinegar is specially stated.