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–+ servings
Shredded Potato Salad, My Chinese Home Kitchen

Shredded Potato Salad

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This cold potato salad is great to serve on hot summer days and easy to prepare. First, Julienne-slice and rinse the potatoes, then boil them for one minute. Next place them in cold water to stop the cooking. Then you add the rest of the ingredients fresh, making Shredded Potato Salad a quick side dish for your lunch or dinner, or family picnic.
5 from 1 vote
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Prep Time 14 minutes
Cook Time 1 minute
Total Time 15 minutes
Course Salad
Cuisine Chinese Home Cooking
Servings 2 servings
Calories 118 kcal

Equipment

  • 1 saucepan
  • 1 bowl for mixing sauce and serving the salad

Ingredients
  

  • 1 potato
  • 1 green pepper
  • 1 bunch fresh coriander (cilantro) leaves fresh coriander leaves

For the sauce

Instructions
 

  • Peel and Julienne-slice the potato into long, thin strips and rinse them twice with water.
    1 potato
    Slice the potato lengthwise. Shredded Potato Salad
  • First, peel the potato, then slice it lengthwise as shown.
    Julienne-sliced potato for Shredded Potato Salad
  • Next, lay the slices flat on your cutting board and slice these lengthwise.
    Rinse potato shreds in cold water. Shredded Potato Salad
  • Put the potato shreds into boiling water and cook for 1 minute. Then remove them, and submerge in cold water to stop the cooking process.
    Boil the shredded potato for 1 minute, then put in cold water to stop cooking. Shredded Potato Salad, My Chinese Home Kitchen
  • Julienne the green pepper, mince the garlic, and chop the coriander.
    1 green pepper, 3 cloves garlic, 1 bunch fresh coriander (cilantro) leaves
    Minced garlic, Julienne-cut pepper, and chopped cilantro for Shredded Potato Salad
  • Make the sauce: Put the salt, sugar, light soy sauce, dark soy sauce, garlic, vinegar, and sesame oil in a bowl and mix well.
    5 grams light soy sauce , 2 grams dark soy sauce, 5 grams white vinegar, 2 grams toasted sesame oil, 4 grams salt, 3 grams sugar, white (granulated), 3 cloves garlic
    Sauce for Shredded Potato Salad: light and dark soy sauce, sesame oil, salt, sugar, minced garlic, white vinegar
  • Add the sauce, Julienned green pepper, and coriander to the potato shreds, stir well, and finish.
    1 green pepper, 1 potato
    Toss the shredded potatoes and peppers together with the cilantro in the sauce.

Notes

  • Rinsing the potato shreds removes the starch on the surface of the potatoes, which will make them crispier. 
  • In the United States, it is impossible to get green Chinese chilis. However, substituting Anaheim peppers works well. The Anaheim peppers are fairly mild. If you want more heat, substitute a large jalapeno instead.

    • Nutrition

    Calories: 118kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 926mgPotassium: 597mgFiber: 4gSugar: 4gVitamin A: 493IUVitamin C: 71mgCalcium: 31mgIron: 1mg
    Keyword potatoes
    Tried this recipe?Let us know how it was!