Chinese Potato Salad Recipes

AMAZING SPICY POTATO SALAD

Steps:

• 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.

CHINESE POTATO SALAD

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.

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

SPICY CHINESE POTATO SALAD

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 BROCCOLI AND POTATO SALAD

Steps:

• Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
• Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
• Mince onion and garlic.
• In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
• About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
• Add onion and garlic to dressing.
• When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.

CHINESE POTATO SALAD

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.