Chinese potato salad

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Published on main spring summer fall winter

Ingredients

Potatoes

  • 2 firm potatoes
  • 1–2 garlic cloves, pressed
  • 1 tsp salt

Flavored oil

  • 2 tbsp vegetable oil
  • 1 tsp Sichuan peppercorn, coarsely ground
  • 2 dried chili, broken into 2 to 3 pieces

Instructions

  1. Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but still crisp, 1 to 2 minutes. Taste along the process, and stop cooking as soon as the potatoes turn tender but are still crisp.
  2. Drain potato and rinse with cold water, to remove the starch and maintain a firm texture. Drain and transfer potato to a large bowl. Pat dry with paper towels to remove any excess water.
  3. Add garlic to potato (keep it as one mount), and sprinkle salt over everything.
  4. Heat oil over medium heat in a small pan. When the oil is hot but not smoking hot, add ground peppercorn and chili pepper, stir a few times to release fragrance.
  5. Immediately pour the hot oil over the garlic on the potato, and mix everything together to coat the potato evenly when the oil is still hot.
  6. Taste the dish and more salt if needed.
  7. Refrigerate, and serve cold as an appetizer or side dish.

Adapted from this original recipe