Chinese Style Potato Salad Recipe

Have you ever had a moment when you discover a recipe so unexpectedly delightful that it makes you feel like you’ve struck culinary gold? Well, get ready to elevate your taste game with this vibrant and tangy sesame potato salad that’s about to become your new obsession!

Chinese-Style Potato Salad combines the creamy Yukon Gold potatoes with nutty sesame oil and the umami depth of soy sauce. It has an enticing garlic and ginger flavor that makes it so unique.

And in this recipe, we reduced the amount of rice vinegar from the original recipe; it still wasn’t enough to make the salad crunchy. Let’s toss it with some sesame seeds!

Ingredients

• Yukon Gold potatoes: Rich in complex carbohydrates, provide energy and nutrition.
• Sesame oil: Adds nutty aroma and richness, contains healthy fats.
• Soy sauce: Imparts savory umami depth, contains sodium.
• Rice vinegar: Contributes tangy brightness, low-calorie and aids digestion.
• Garlic: Adds pungent flavor, known for immune-boosting properties.
• Ginger: Offers spicy warmth, aids digestion and has anti-inflammatory effects.
• Red chili: Provides spicy kick, enhances metabolism, and contains capsaicin.
• Green onions: Freshness and crunch, source of vitamins A and C.
• Sesame seeds: Add texture and nuttiness, provide calcium and iron.

Ingredient Quantities

• 3 medium Yukon Gold potatoes
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• 2 cloves garlic, minced
• 1 inch piece of ginger, peeled and minced
• 1 small red chili, thinly sliced (optional)
• 2 stalks green onions, chopped
• 1 tablespoon toasted sesame seeds
• Salt to taste

How to Make this

1. Remove the skin from the Yukon Gold potatoes and slice them thinly, or cut them into julienne strips, for quicker cooking and better flavor absorption.

2. Heat water in a saucepan. When boiling, sprinkle in some salt and add the potatoes. A few minutes later (5–7 minutes; watch them carefully!), take the pan off the heat and drain the potatoes. If you want them to look pretty later, don’t forget to set aside a few whole, uncut slices.

3. Rinse the potatoes in a colander under cold water to stop the cooking process. Put them in a bowl and set the bowl aside to let the potatoes cool completely.

4. In a mixing bowl, combine the sesame oil, soy sauce, rice vinegar, and granulated sugar. Stir until the sugar is completely dissolved.

5. Combine the minced garlic and ginger with the dressing, mixing well to ensure their flavors are incorporated.

6. If you are using red chili, add it to the bowl for a little bit of heat. Adjust the quantity according to how spicy you like your food.

7. After the potatoes have cooled, place them in the bowl with the dressing. Using a gentle hand, combine the two so that you coat the potatoes with the dressing. Make sure that you do not break the potatoes.

8. Incorporate the chopped green onions into the salad, and have them mixed in evenly.

9. Ultimately, the last step is to add the finishing touch: toasted, salted sesame seeds sprinkled over the top.

10. Before serving, allow the salad to sit for at least 10 minutes so the flavors have a chance to blend together. It can be served cold or at room temperature.

Equipment Needed

1. Vegetable peeler
2. Sharp knife
3. Cutting board
4. Saucepan
5. Colander
6. Mixing bowls (at least two)
7. Measuring spoons
8. Wooden spoon or spatula for mixing

FAQ

• Q: Can I use a different type of potato?A: Yes, you can use red potatoes or even Russets in their place, though we prefer Yukon Golds for their creamy texture.
• Q: Is the chili necessary for the recipe?You can leave out the chili if you would rather have a flavor that is not so strong.
• Q: Can I prepare the potato salad ahead of time?A: Yes, it is possible to prepare this salad a day ahead. Store it in an airtight container in the refrigerator, and mix thoroughly prior to serving.
• Q: What can be used as a substitute for rice vinegar?A: Alternatives for rice vinegar can include apple cider vinegar or white wine vinegar.
• Q: Can this dish be served warm?A: Although it is conventionally served chilled, you can serve it at a higher temperature and still enjoy its remarkable flavor. Simply mix the dressing with hot, freshly cooked potatoes. Voilà! Warm potato salad.
• Q: How should leftover salad be stored?A: Store any remaining food in an airtight container in the refrigerator for up to 2 days.

Chinese Style Potato Salad Recipe Substitutions and Variations

Yukon Gold potatoes: Swap with Russet potatoes or red potatoes for a somewhat different texture.
Sesame oil: Swap in olive oil or peanut oil and get a completely different flavor profile.
For rice vinegar, use apple cider vinegar or white wine vinegar, which have similar acidity.
Red chili: Swap for red pepper flakes, or leave out completely, for a dish with a milder heat profile.
Sesame seeds that have been toasted: Use crushed peanuts instead or leave out the ingredient if nut allergies are a concern.

Pro Tips

1. Uniform Potato Slicing: To ensure even cooking and consistent texture, use a mandoline slicer to slice the potatoes uniformly. This will help them absorb the dressing evenly as well.